J. Anim Sci.
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J. Anim Sci. 1962. 21:815-818.
© 1962 American Society of Animal Science
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Prediction of the Nutritive Value Index of Forages Fed Chopped or Ground Using an In Vitro Rumen Fermentation Method1,2,

E. Donefer, L. E. Lloyd and E. W. Crampton

Macdonald College (McGill University)3, Canada

Abstract

Using an in vitro rumen fermentation method previously described (Donefer et al., 1960) 12-hour cellulose digestion coefficients were determined for samples of dry forages for which Nutritive Value Indices had been obtained by feeding the forages in the chopped and/or ground form to sheep. Separate regression analyses were required for chopped and ground forages since the NVI of a forage may vary with the physical form in which it is fed, although the in vitro cellulose digestion of that forage, based in all cases on finely ground samples, provides a single value. The 12-hour in vitro cellulose digestion (X) was found to be highly correlated with the NVI of 26 forages fed chopped (r=0.91) and 16 forages fed ground (r=0.87). Since the regression coefficients for both physical forms were not found to be heterogeneous, they were pooled to give a single value. Prediction equations for the NVI (Y) of chopped and ground forages are, respectively. The latter equation can also be expressed as Y=-3.5+1.23X+10.9 to illustrate the observed increase of 10.9 NVI units as a result of the grinding of the forage.

Footnotes

1 Data reported here were taken from a thesis submitted by the senior author in partial fulfilment of the requirements for the Ph.D. degree, McGill University. A preliminary report of this work was presented before the 52nd meeting of the American Society of Animal Production, and the abstract appears in the J. Animal Sci. 19:1304, 1960.

2 Supported by an Extra Mural Grant from the Canada Department of Agriculture.

3 Department of Animal Science.






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Copyright © 1962 by the American Society of Animal Science.