Gas production kinetics in predictions of voluntary
intake of grass silage by cattle

Krizsan, S.J.; Hetta, Mårten; Randby, Å. T.; Huhtanen, Pekka

doi:10.22358/jafs/66071/2012

Cited by 1 publication

(1 citation statement)

References 29 publications

(37 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Additionally, the represented game field legumes in the present study were judged to be a valid food source for moose since fermentation compared well in absolute values to browse, especially regarding the indication of seasonality in feed quality represented in this material. Higher asymptotic gas volumes of grass silage samples have correlated well with a higher feed intake by growing cattle (Krizsan, Nyholm, et al., ), and in vitro digestibility of OM has been positively related to forage quality and intake by domestic ruminants (Krizsan, Hetta, Randby, & Huhtanen, ).…”

Section: Discussionmentioning

confidence: 99%

An in vitro evaluation of browser and grazer fermentation efficiency and microbiota using European moose spring and summer foods

Krizsan

Mateos‐Rivera

Bertilsson

et al. 2018

Ecology and Evolution

View full text Add to dashboard Cite

Evolutionary morphological and physiological differences between browsers and grazers contribute to species‐specific digestion efficiency of food resources. Rumen microbial community structure of browsers is supposedly adapted to characteristic nutrient composition of the diet source. If this assumption is correct, domesticated ruminants, or grazers, are poor model animals for assessing the nutritional value of food consumed by browsing game species. In this study, typical spring and summer foods of the European moose (Alces alces) were combined with rumen fluid collected from both dairy cows (Bos taurus) and from moose, with the aim of comparing fermentation efficiency and microbial community composition. The nutritional value of the food resources was characterized by chemical analysis and advanced in vitro measurements. The study also addressed whether or not feed evaluation based on in vitro techniques with cattle rumen fluid as inoculum could be a practical alternative when evaluating the nutritional value of plants consumed by wild browsers. Our results suggest that the fermentation characteristics of moose spring and summer food are partly host‐specific and related to the contribution of the bacterial phyla Firmicutes and Bacteriodetes to the rumen microbial community. Host‐specific adaptations of the ruminal microbial community structure could be explained from the evolutionary adaptations related to feeding habitats and morphophysiological differences between browsers and grazers. However, the observed overall differences in microbial community structure could not be related to ruminal digestion parameters measured in vitro. The in vitro evaluation of digestion efficiency reveals that equal amounts of methane were produced across all feed samples regardless of whether the ruminal fluid was from moose or dairy cow. The results of this study suggested that the nutritional value of browsers' spring and summer food can be predicted using rumen fluid from domesticated grazers as inoculum in in vitro assessments of extent of digestion when excluding samples of the white water lily root, but not of fermentation characteristics as indicated by the proportions of individual fermentation fatty acids to the total of volatile fatty acids.

show abstract

Section: Discussionmentioning

confidence: 99%