This book addresses various aspects of in vitro digestibility: • Application of meta-analyses and machine learning methods to predict methane production
• Methane production of sainfoin and alfalfa
• In vitro evaluation of different dietary methane mitigation strategies
• Rumen methanogenesis, rumen fermentation, and microbial community response
• The role of condensed tannins in the in vitro rumen fermentation kinetics
• Fermentation pattern of several carbohydrate sources
• Additive, synergistic, or antagonistic effects of plant extracts
• In vitro rumen degradation and fermentation characteristics of silage and hay
• In vitro digestibility, in situ degradability, and rumen fermentation of camelina co-products
• Ruminal fermentation parameters and microbial matters to odd- and branched-chain fatty acids
• Comparison of fecal versus rumen inocula for the estimation of NDF digestibility
• Rumen inoculum collected from cows at slaughter or from a continuous fermenter
• Seaweeds as ingredients of ruminant diets
• Rumen in vitro fermentation and in situ degradation kinetics of forage Brassica crops
• In vitro digestibility and rumen degradability of vetch varieties
• Intestinal digestibility in vitro of Vicia sativa varieties
• Ruminal in vitro protein degradation and apparent digestibility of Pisum sativum
• In vitro digestibility studies using equine fecal inoculum
• Effects of gas production recording system and pig fecal inoculum volume on kinetics
• In vitro methods of assessing protein quality for poultry
and • In vitro techniques using the DaisyII incubator.