Relationship betweenin vitrogas production and NIRS predicted enzymatic digestibility and chemical composition

1998 ◽  
Vol 22 ◽  
pp. 294-296
Author(s):  
A. Piva ◽  
E. Meola ◽  
G. Biagi ◽  
M. Ricchi ◽  
A. Panciroli ◽  
...  
Keyword(s):  
Near Infrared ◽  
Raw Materials ◽  
Reflectance Spectroscopy ◽  
Gas Production ◽  
Near Infrared Reflectance ◽  
Wet Chemistry ◽  
Kinetics Of

Rumen fermentability of raw materials and foods can be evaluated by different means. Recently a large interest has been generated by the use ofin vitrogas production associated with the degradation and fermentation kinetics of forages and concentrates. Measuring and modelling gas production have been studied (Beuvink, 1993) and implemented by automation (Theodorouet al., 1994). This approach has been applied to a variety of foods with different purposes: estimating the effect of maturity on alfalfa and brome hay digestion (Stefanonet al., 1996), evaluating the role of genetic variation on perennial ryegrass rumen fermentation (Looet al., 1994) and comparing rice-straw fermentability (Williamset al., 1996).This research has been designed to rank maize silages according to their fermentability and to evaluate possible correlation to the near infrared reflectance spectroscopy (NIRS) predicted wet chemistry values andin vivocalculated organic matter digestibility (OMD).

Relationship between in vitro gas production and near infrared reflectance spectra of gliricidia provenances

1996 ◽  
Vol 1996 ◽  
pp. 226-226
Author(s):  
S.J. Lister ◽  
M.S. Dhanoa ◽  
J.L. Stewart ◽  
M. Gill
Keyword(s):  
Nutritive Value ◽  
Near Infrared ◽  
Gas Production ◽  
Infrared Reflectance ◽  
Near Infrared Reflectance ◽  
In Vitro Gas Production ◽  
The Relationship ◽  
Kinetics Of

The chemical composition of tropical forages is generally more complex than that of temperate forages, yet the need for simple methods to predict nutritive value is greater. Near Infrared Reflectance (NIR) spectra could provide a possible solution. NIR has been used to predict both in vitro and in vivo digestibility (Murray, 1993). Direct calibration with in vivo parameters is ideal, but factors such as different types of forages, animals and management conditions have to be taken into consideration. The gas production technique, which may be considered as an in vitro counterpart of the dacron bag technique, provides information relating to the fermentable fractions and kinetics of a forage and these parameters can be related to the NIR spectra. The aim of this study was to investigate the relationship between NIR spectra and cumulative gas production and derived parameters in tree leaves.

Relationship between in vitro gas production and near infrared reflectance spectra of gliricidia provenances

1996 ◽  
Vol 1996 ◽  
pp. 226-226
Author(s):  
S.J. Lister ◽  
M.S. Dhanoa ◽  
J.L. Stewart ◽  
M. Gill
Keyword(s):  
Nutritive Value ◽  
Near Infrared ◽  
Gas Production ◽  
Infrared Reflectance ◽  
Near Infrared Reflectance ◽  
In Vitro Gas Production ◽  
The Relationship ◽  
Kinetics Of

The chemical composition of tropical forages is generally more complex than that of temperate forages, yet the need for simple methods to predict nutritive value is greater. Near Infrared Reflectance (NIR) spectra could provide a possible solution. NIR has been used to predict both in vitro and in vivo digestibility (Murray, 1993). Direct calibration with in vivo parameters is ideal, but factors such as different types of forages, animals and management conditions have to be taken into consideration. The gas production technique, which may be considered as an in vitro counterpart of the dacron bag technique, provides information relating to the fermentable fractions and kinetics of a forage and these parameters can be related to the NIR spectra. The aim of this study was to investigate the relationship between NIR spectra and cumulative gas production and derived parameters in tree leaves.

Broad-based calibrations of in vitro gas production of forages by near-infrared reflectance spectroscopy

1998 ◽  
Vol 22 ◽  
pp. 234-237
Author(s):  
M. Herrero ◽  
N. S. Jessop
Keyword(s):  
Near Infrared ◽  
Reflectance Spectroscopy ◽  
Gas Production ◽  
Grass Species ◽  
Infrared Reflectance ◽  
Near Infrared Reflectance Spectroscopy ◽  
Near Infrared Reflectance ◽  
Infrared Reflectance Spectroscopy ◽  
Wide Range

There is increasing demand to obtain fast and accurate dynamic nutritional information from forages. Near-infrared reflectance spectroscopy (NIRS) offers the possibility for obtaining such information for a range of nutritional constituents of foods. Herrero et al. (1996 and 1997) calibrated in vitro gas production measurements of a single grass species by NIRS. There would be greater practical benefit if the gas production predictions could be obtained using calibrations derived from a wide range of plant species, since a single equation could be used for all forages. The objective of this study was to investigate if in vitro gas production measurements of a broad based sample population could be calibrated by NIRS.

Review: Prediction of variation in energetic value of wheat for poultry

2012 ◽  
Vol 92 (3) ◽  
pp. 261-273 ◽  
Author(s):  
M. Yegani ◽  
D. R. Korver
Keyword(s):  
Near Infrared ◽  
Reflectance Spectroscopy ◽  
In Vitro Digestibility ◽  
Chemical Characteristics ◽  
Energy Availability ◽  
Near Infrared Reflectance Spectroscopy ◽  
Near Infrared Reflectance ◽  
Physico Chemical

Yegani, M. and Korver, D. R. 2012. Review: Prediction of variation in energetic value of wheat for poultry. Can. J. Anim. Sci. 92: 261–273. Variations in physical and chemical characteristics of wheat can significantly influence the energy availability of this feed ingredient for poultry. These variations can result in inefficiencies in the form of over- or under-formulation of the diets at commercial feed mills or on poultry farms. Therefore, having a clear understanding of the variations is of paramount importance in the formulation of poultry diets as they can have negative consequences for production performance of birds. There are a large number of factors that can contribute to variations in energy availability of wheat for poultry. This review is intended to briefly discuss these factors and also practical approaches that can be used to predict these variations. These approaches include measuring physico-chemical characteristics, in vivo digestibility trials, in vitro digestibility techniques, and near infrared reflectance spectroscopy (NIRS). There are limitations associated with physico-chemical and in vivo measurements. However, in vitro digestibility techniques are simple and fast and can provide data for database development and ongoing calibrations of NIRS systems. Near infrared reflectance spectroscopy has enormous potential to predict variations in wheat apparent metabolizable energy, leading to more accurate diet formulation.

Predicting the quality of browse-containing diets fed to sheep using faecal near-infrared reflectance spectroscopy

2010 ◽  
Vol 50 (10) ◽  
pp. 925 ◽  
Author(s):  
M. B. P. Kumara Mahipala ◽  
G. L. Krebs ◽  
P. McCafferty ◽  
T. Naumovski ◽  
K. Dods ◽  
...  
Keyword(s):  
Standard Error ◽  
Crude Protein ◽  
Near Infrared ◽  
Reference Data ◽  
Reflectance Spectroscopy ◽  
Near Infrared Reflectance ◽  
Feeding Trials ◽  
Chemical Attributes

The potential of data collected from past feeding trials to derive faecal near-infrared reflectance spectroscopy (fNIRS) calibrations for predicting the attributes of browse-containing sheep diets was examined. Reference data and faecal near-infrared spectrum pairs (n = 240) originated from five feeding trials involving 40 diets consisting of varying levels of fresh browse and oaten chaff. The fNIRS calibrations were developed to predict crude protein (CP), total phenolics (TP), total tannin (TT) and phosphorus (P) contents, protein precipitation capacity of tannin (PPC), in vivo digestibility of dry matter (DMD), organic matter (OMD) and crude protein (CPD) and in vitro OMD (IVOMD), metabolisable energy (ME) and short chain fatty acid production (eSCFA) in the diet. The precision of calibrations was evaluated by the coefficient of determination (R2c) and standard error (SEC) of calibration. The predictive ability of calibrations was evaluated by standard error of cross-validation (SECV), standard error of prediction (SEP), slope of the validation regression and the ratio of the standard deviation of the reference data to the SECV (RPD). For all fNIRS calibrations, R2c was >0.80 and SEC was close to the respective SECV. Slope of the validation regressions did not deviate from 1 for chemical attributes but deviated from 1 for functional attributes (except eSCFA). The RPD of DMD and OMD was <3, whereas the ratio was >3 for CP, TP, TT, PPC, P, CPD, IVOMD, ME and eSCFA calibrations. Data derived from the past feeding trials could be used to derive robust fNIRS calibrations to predict chemical attributes (CP, TP, TT, PPC, P) of browse-containing sheep diets. Although, fNIRS calibrations predicting dietary in vitro functional properties (digestibility and ME) were superior to those predicting in vivo functional properties, both were not so robust. Statistics of fNIRS calibrations derived using reference data originating from in vitro methods needs to be carefully interpreted.

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