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The effect of animal species and level of consumption by cattle on in vivo digestibility of concentrate ingredients

Published online by Cambridge University Press:  05 November 2021

V. B. Woods ,
A. P. Moloney ,
F. P. O'Mara ,
F. Mulligan  and
M. J. Kenny
V. B. Woods
Affiliation:
Teagasc, Grange Research Centre, Dunsany, Co. Meath, Ireland
A. P. Moloney
Affiliation:
Teagasc, Grange Research Centre, Dunsany, Co. Meath, Ireland
F. P. O'Mara
Affiliation:
University College Dublin, Belfield, Dublin 4, Ireland
F. Mulligan
Affiliation:
University College Dublin, Belfield, Dublin 4, Ireland
M. J. Kenny
Affiliation:
University College Dublin, Belfield, Dublin 4, Ireland
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Extract

It has been suggested that cattle have a greater ability to digest fibrous feeds and a lower ability to digest non-fibrous feeds than sheep (Mc Donald et al., 1995). This statement applies mainly to forages and few direct comparisons have been conducted using concentrate ingredients. The digestibility of concentrate ingredients may be influenced by the level of consumption since an increase in intake of a complete diet resulted in a decrease in digestibility (El Khidir and Vestergaard Thomsen, 1983). The aims of this study were (a) to determine the effect of level of consumption by cattle and (b) to examine the effect of animal species (sheep and cattle) on the digestibility of concentrate ingredients.

Type
Programme
Information
Proceedings of the British Society of Animal Science , Volume 1998 , 1998 , pp. 77
Copyright
Copyright © The British Society of Animal Science 1998

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References

McDonald, P., Edwards, R.A., Greenhalgh, J.F.D. and Morgan, C.A. 1995. Animal Nutrition (5th Edition). Wiley. New York. 607 pp.Google Scholar
El Khidir, Q.A. and Vestergaard Thomsen, K. 1983. Effect of intake on digestibility of plant cell walls and cell contents of complete diets for ruminants. Animal Feed Science and Technology 9: 197–204.10.1016/0377-8401(83)90034-2CrossRefGoogle Scholar