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In vivo and in vitro digestible fractions in forage
Author(s) -
Moir K. W.
Publication year - 1971
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740220705
Subject(s) - in vivo , in vitro , forage , diethyl ether , chemistry , digestion (alchemy) , feces , ether , alcohol , food science , pepsin , fermentation , chromatography , biochemistry , biology , enzyme , botany , organic chemistry , microbiology and biotechnology
Faeces and the residues from the in vitro digestion of 13 forages were sequentially extracted with acid‐pepsin, ethyl alcohol, hot water and diethyl ether and the quantity of the extracts was adjusted to a protein‐free basis and expressed per 100 g of original forage organic matter. Undigested material inin vivo and in vitro experiments were respectively, 3·37 and 1·88 g (±0·12) for ethyl alcohol extracts, 1·13 and 1·10 g (±0·05) for hot water extracts, 0·15 and 0·12 g(±0·02) for diethyl ether extracts and 1·44 (±0·22) and 0g for 0·1 N ‐HCI extracts. The difference between values for in vivo and in vitro experiments was considered to represent endogenous material present in faeces.