A comparison of the gas production profiles of fresh and dry forage
1998 ◽
Vol 1998
◽
pp. 62-62
◽
Keyword(s):
The aim of using any in vitro method is to obtain a good description of the nutritional value of forages as they are fed, which in most cases is on a fresh basis. The in vitro gas production technique has the potential to characterise fermentation pattern of the carbohydrate fractions of forages, and has been used extensively with forage material that has been dried and ground through a 1mm screen. The objective of the present study was to compare the fermentation patterns of fresh and dry forage.
1998 ◽
Vol 1998
◽
pp. 62-62
2009 ◽
Vol 5
(1)
◽
pp. 43-51
◽
Keyword(s):
1998 ◽
Vol 1998
◽
pp. 69-69
Keyword(s):
2005 ◽
Vol 4
(5)
◽
pp. 298-303
◽
Keyword(s):
2009 ◽
Vol 2009
◽
pp. 190-190