Examples of digestibility

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Breeders can carry out such selection in dry environments by using tests for nutritional value of straw digestibility.
There were investigations of the digestibility of different types of bread, made from flour with different compositions.
It was realized that there was much variation in the digestibility of grassland feeds and papers describe determinations of digestibility in vivo.
However, when grasses and legumes are compared at similar levels of digestibility, intake is higher for the legume.
The difference in the digestibility and the nutritive value of different diets are not discussed further.
Under similar digestibility and accessibility, rodents would obtain more energy from a seed than from a larva.
Lower fibre concentration of crops is likely to have significant effects on diet digestibility.
However, condensed tannins can also lower palatability, voluntary feed intake and digestibility.
There is a wealth of evidence suggesting that condensed tannins in plants influence the voluntary feed intake, palatability and digestibility of the fodder2,4,5.
Symposium of factors influencing the voluntary intake of herbage by ruminants: voluntary intake in relation to chemical composition and digestibility.
The digestibility of the leaves and stems of perennial ryegrass, cocksfoot, timothy, tall fescue, lucerne and sainfoin, as measured by an in vitro procedure.
Influence of variety, row type and time of sowing on the morphology, chemical composition and in vitro digestibility of barley straw.
This scheme could be used to predict digestibility, although with less precision than possible with in vitro digestibility.
The system also assumes absence of interactions in digestibility between different components and different feed ingredients.
Catalytic supplementation refers here to the use of small amounts of supplement that improve rumen function to enhance the digestibility of the basal roughage.
There was no effect of dietary treatment on the digestibility of ether extract and total carbohydrate.
As described previously, the most important, but also most variable, difference between feeds and feed components is digestibility in the gastrointestinal tract.
Attention in the early 1900s centred largely on crude protein, crude fibre and digestibility.
The by-product should be tested in feeding experiments concerning its palatability, digestibility and compatibility; its availability should be constant.

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