两阶段法论文演示.pptxVIP

A two-stage technique for the in vitro digestion of forage crops;Outline;1 Digestibility experiments’ disadvantages;2 Attempts;3 method;1. A representative sample of each forage was dried for 6 h at 100SHD in a forced- draught Unitherm oven 2.0-8 mm sieve 3.Rumen contents were removed, through a permanent fistula 4.The liquor was strained through two layers of muslin into a flask with CO2. kept at 38-39SHD until required 5.buffer solution 6.Pepsin solution ;1st stage rumen liquor digestion;2nd Stage pepsin digestion;Each residue was transferred with a little water to a tared glass basin or beaker (50-100 ml capacity) and the basins and contents were dried at 100 SSD to constant weight The dry weight(w2)of residue was calculated From this was subtracted the weight of residue found in the blank tubes (which represented undigested food particles and micro-organisms derived from the rumen liquor), and so the weight of undigested residue from each 0-5 g of herbage was obtained. From this, the digestibility was calculated as the weight of digestible material in each 100 g of herbage dry matter.;4 Result;Comparison of the dry-matter digestibility in vivo (y) and (/( vitro (x) of 130 samples of grass and 18 of clover and lucerne.;maintain anaerobic conditions throughout the first stage Thorough gassing of the solutions and the tubes with CO2 and attention to the condition of the gas release valves(ensuring that they open only to release fermentation gases) are most important the inoculum should be kept as near as possible to 38 SSD;undigested residue is derived not from the forage under test but from the rumen liquor inoculum Rumen liquor Sample size Grinding the samples;;Drying the samples;Different temperatures;Thank you