“In vitro” Dry Matter (IVDMD) and fiber degradability (IVNDFD) dynamics were determined for Total Mixed Rations (TMR) typical of Parmigiano Reggiano cheese area. The same parameters were estimated on some of these ration also “in vivo” on a group of fresh cows. “In vivo” trial showed values of 62.21 and 44.82% for DMD and NDFD respectively, while average IVDMD was 67.48 and 74.33% at 24 and 48 hours respectively. At the same intervals IVNDFD was of 49.32 and 62.61%, indicating an high digestibility of fresh cow fiber. Based on the “in vitro” equations and the “in vivo” values, the ruminal retention time was estimated to be of about 21 hours for DMD and of 19 hours for NDFD.
“In vivo” and “in vitro” degradability of diets for Parmigiano Reggiano cheese production / Righi, Federico; Romanelli, S.; Renzi, Marco; Quarantelli, Afro. - In: ITALIAN JOURNAL OF ANIMAL SCIENCE. - ISSN 1594-4077. - 8:(2009), pp. 331-333. (Intervento presentato al convegno 18th ASPA Congress tenutosi a Palermo nel June 9-12, 2009) [doi/pdf/10.4081/ijas.2009.s2.331].
“In vivo” and “in vitro” degradability of diets for Parmigiano Reggiano cheese production
RIGHI, Federico;RENZI, Marco;QUARANTELLI, Afro
2009-01-01
Abstract
“In vitro” Dry Matter (IVDMD) and fiber degradability (IVNDFD) dynamics were determined for Total Mixed Rations (TMR) typical of Parmigiano Reggiano cheese area. The same parameters were estimated on some of these ration also “in vivo” on a group of fresh cows. “In vivo” trial showed values of 62.21 and 44.82% for DMD and NDFD respectively, while average IVDMD was 67.48 and 74.33% at 24 and 48 hours respectively. At the same intervals IVNDFD was of 49.32 and 62.61%, indicating an high digestibility of fresh cow fiber. Based on the “in vitro” equations and the “in vivo” values, the ruminal retention time was estimated to be of about 21 hours for DMD and of 19 hours for NDFD.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
