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Journal of Dairy Science Vol. 46 No. 9 965-970
© 1963 by American Dairy Science Association ®
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Dry Matter Disappearance by Enzyme and Aqueous Solutions to Predict the Nutritive Value of Forages1

E. Donefer, P. J. Niemann2, E. W. Crampton and L. E. Lloyd

Department of Animal Science, Macdonald College (McGill University), Quebec, Canada

ABSTRACT

Studies are reported on the development of a simple and rapid laboratory technique for predicting the digestible energy potential of a forage as expressed by its Nutritive Value Index (NVI). A 1-g forage sample was placed in a 200-ml screw-cap centrifuge bottle to which was added 75 ml of test solution, with or without enzyme addition. The samples were agitated 24 hr in an A.O.A.C. pepsin digester placed in an incubator held at 40 C. Following agitation, the bottles were centrifuged at 1,900 rpm for 10 min and the residue transferred to preweighed Selas filtering crucibles for dry matter determinations, with dry matter disappearance (DMD) calculations based on the original dry matter content of the forage substrates.

The following highly significant (P < .01) correlations were found between the Nutritive Value Indices of 14 forages as determined in vivo with sheep and per cent DMD with (A) distilled water, 0.90; (B) KH phthalate buffer solution (pH 4), 0.91; (C) phthalate buffer + cellulase, 0.92; (D) phthalate buffer + cellulase and pepsin, 0.93; (E) 0.075 N HCl solution, 0.94; and (F) HCl solution + pepsin, 0.95. The correlation (0.19) between NVI and per cent DMD with (G) 0.01 N NaOH solution was not significant. In vitro cellulose digestion of the forages, determined after a 12-hr fermentation period, was also significantly correlated (P < .01) with NVI (r = 0.86).

FOOTNOTES

1 Supported by an Extra-Mural Grant from the Canada Department of Agriculture.

2 Present address: College of Agriculture, Glen, O.F.S., South Africa.






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