The use of an in vitro Rumen fermentation procedure to predict the nutritive value of forages.

• Main Author: Donefer, Eugene.
• Other Authors: Crampton, E. (Supervisor)
• Format: Others
• Language: en
• Published: McGill University 1961
• Subjects: Nutrition.
• Online Access: http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=113373

The family of animals - Bovidae (ruminants), characterized by their abillty to consume large quantities of fibrous feeds, have evolved through many millions of years into the domesticated species which today constitute one of the most important components of animal agriculture. Their specialisation as forage consumers is dependent on the capacious nature of a portion of their digestive tract (rumen), and the microorganisms living in a symbiotic relationship within this organ. It is these microflora and microfauna which are the actual converters of the cellulosic forage components into nutrients which can be absorbed and utilized by the host animal.