@article {10.3844/ajavsp.2008.7.12,
article_type = {journal},
title = {Evaluation of some by-Products using In situ and In vitro Gas Production Techniques },
author = {Maghsoud, Besharati and Akbar, Taghizadeh and Hossein, Janmohammadi and Ali, Moghadam Gholam},
volume = {3},
number = {1},
year = {2008},
month = {Mar},
pages = {7-12},
doi = {10.3844/ajavsp.2008.7.12},
url = {https://thescipub.com/abstract/ajavsp.2008.7.12},
abstract = {Food by-products in Iran are produced in high levels. In this study, in situ and in vitro gas production techniques were used to describe nutritive value of apple pomace, tomato pomace and noodle waste. For this purpose two ruminal fistulated sheep were used. Nylon bags which were approximately (6×12 cm) containing 5 g samples (2 mm screen) were incubated in duplicate in the rumen of fistulated sheep for 0,2,4,6,8,12,16,24,36 and 48 h. The gas production was recorded after 2, 4, 6, 8, 12, 16, 24, 36 and 48 h of incubation and the equation of P = A (1-e-ct) was used to describe the kinetics of gas production. The data was analyzed using completely randomized design. DM and CP disappearance were significantly different among feedstuffs (p},
journal = {American Journal of Animal and Veterinary Sciences},
publisher = {Science Publications}
}