The use of thein vitrofermentation technique to estimate the digestible energy content of some Egyptian forages I. Thein vitrodigestion of cellulose as a criterion of energy content

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Abstract
Twelve digestibility trials were carried out using three adult rams on seven legumes and five nonlegume roughages.In vitrofermentations were carried out over 24 hr. and the percentage cellulose digestion was determined. The whole rumen juice used to inoculate the fermentation tubes was obtained from a sheep with a permanent rumen fistula. Carbon dioxide was bubbled through during the fermentation run, unless otherwise indicated, to ensure anaerobic conditions.The following significant correlations were calculated from the results:In vivoandin vitrocellulose digestion for non-legumes:r= 0·93.In vivocellulose digestion and D.E./kg. D.M. for non-legumes:r= 0·90.In vitrocellulose digestion and D.E./kg. D.M. for non-legumes:r= 0·90.In vitrocellulose digestion and D.E./kg. D.M. for non-legumes + alfalfa and cashrangeeg:r= 0·91.In vitrocellulose digestion and D.E./kg. D.M. for all forages tested gave a highly significant correlation:r= 0·73.In vitrocellulose digestion and D.E./kg. D.M. for legumes:r= −0·77.Regression equations calculated for non-legumes and for all tested forages, when used for predicting D.E./kg. D.M. gave values which differed from the determined digestible energy by ± 8·70and ± 9·90% respectively. Applying Hershberger's regression equation to the present data, the D.E./kg. D.M. values differed by ± 8·69%.