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The in‐vitro digestibility of feedstuffs–a century of ferment
Author(s) -
Faithfull Nigel T.
Publication year - 1984
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.2740350802
Subject(s) - ruminant , pepsin , tannin , in vitro , digestion (alchemy) , food science , protein digestibility , biology , rumen , chemistry , biochemistry , zoology , fermentation , agronomy , chromatography , enzyme , crop
Abstract The origins and development of in‐vitro techniques for the determination of the apparent digestibility of ruminant feedstuffs are critically reviewed. Special attention is given to the effect of the pH used for the pepsin digestion stage, its optimum value, and its solubilising effect upon various mineral compounds and protein‐ and mineral‐tannin complexes formed in the ruminant digestive system. New experimental evidence is presented concerning the latter effect. Comparisons are made with the Tilley and Terry method in widespread use at the present time.