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Predicting maize silage starch degradability by near infrared reflectance spectroscopy

Published online by Cambridge University Press:  20 November 2017

D.K. Lovett ,
E.R. Deaville ,
D.I. Givens  and
E. Owen
D.K. Lovett*
Affiliation:
Nutritional Sciences Research Unit, ADAS, Alcester Road, Stratford-on-Avon, CV37 9RQ, UK. Department of Agriculture, The University of Reading, Earley Gate, Reading, RG6 6AT, UK.
E.R. Deaville
Affiliation:
Nutritional Sciences Research Unit, ADAS, Alcester Road, Stratford-on-Avon, CV37 9RQ, UK. Department of Agriculture, The University of Reading, Earley Gate, Reading, RG6 6AT, UK.
D.I. Givens
Affiliation:
Nutritional Sciences Research Unit, ADAS, Alcester Road, Stratford-on-Avon, CV37 9RQ, UK. Department of Agriculture, The University of Reading, Earley Gate, Reading, RG6 6AT, UK.
E. Owen
Affiliation:
Department of Agriculture, The University of Reading, Earley Gate, Reading, RG6 6AT, UK.
*
dan_lovett@talk21.com
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Extract

Maize silage consists of a starch and a fibrous fraction, both of which should be considered when assessing nutritive value. The in vitro evaluation of starch disappearance is laborious and costly. The near infrared reflectance spectroscopy (NIRS) technique requires limited sample preparation and is quick to operate once a calibration is established. This study investigated the potential of NIRS to predict maize starch disappearance in vitro.

Type
ISAE/BSAS
Information
Proceedings of the British Society of Animal Science , Volume 2003 , 2003 , pp. 50
Copyright
Copyright © The British Society of Animal Science 2003

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References

Tilley, J.M.A. and Terry, R.A. 1963. A two stage technique for the in vitro digestion of forage crops. Journal of British Grassland Society. 18: 104–111.CrossRefGoogle Scholar
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