EFFECT OF FERMENTATION TIME IN THE ARTIFICIAL RUMEN ON THE RELATIONSHIP OF IN VITRO DIGESTIBILITY TO DIGESTIBILTY AND INTAKE OF HAY BY SHEEP

Abstract

The digestibility and intake of several kinds of hay at several growth stages were measured with sheep. The in vitro digestibility was determined by a two-stage procedure. Because the in vitro digestibility of dry matter was unduly affected by a high solubility of the ash fraction, organic matter digestibility was the preferred criterion. In vitro digestibility was measured after fermentation times of 6, 12, 24, 48 or 96 hr. Significant correlations (P < 0.001) were found between in vivo and in vitro digestibility at each of these times. Near-maximal correlations occurred for most hays at 48 to 96 hr. Regressions for each duration were calculated and were used to estimate durations where equal in vitro and in vivo values should occur. Differences between kinds of hay and interactions between growth stages hindered improvement of the assay procedure by simple adjustments in fermentation duration.Optimal estimates of digestibility and intake occurred at the same fermentation durations. This was attributed to the recognized relationship between digestibility and intake of forage. A change of one unit in the in vitro digestibility was associated with an 18% greater change in intake of grass hay than of alfalfa hay, but at 70% digestibility both kinds of hay were eaten in equal amounts.The optimal fermentation duration for a general assay to predict digestibility and intake was about 48 hr. Further improvements appeared to require knowledge about differences in kinds and growth stages of hay, in their physical and chemical reaction to in vivo mastication and digestion as compared with grinding and in vitro digestion.