Nelson B D, Montgomery C R, Schilling P E, Mason L
J Dairy Sci. 1976 Feb;59(2):270-7. doi: 10.3168/jds.S0022-0302(76)84194-X.
The effects of six fermentation times, 24 through 84 h at 12 h intervals, were studied on in vivo/in vitro relationships and repeatability and variability of in vitro technique. Three stages of maturity each of bermudagrass, bahiagrass, rye-grass, sorghum-sudan, alfalfa, and orchardgrass were used. For one fermentation time for all types of forages, a 48-h fermentation demonstrated the smallest variation among runs and the least run X forage interaction. However, the optimum fermentation for perennials as a group was 60 h; and for annuals, legumes, and temperate grasses it was 36 h. Further studies in vitro compared a 48-h fermentation for all types of forage with 36 h for annuals and 60 h for perennials. Forty-eight forages, including 20 annuals and 28 perennials, were digested in vitro during three runs. With the 48-h fermentation, forages accounted for 86.43% of the total variation, runs 6.80%, and run X forage interaction 6.44%. Variation due to runs was reduced to .33%, and run X forage interaction to .90%, for a combined 36- and 60-h fermentation for annuals and perennials, respectively. Variation due to forage was increased to 98.53%.
研究了六种发酵时间（间隔12小时，从24小时到84小时）对体内/体外关系以及体外技术的重复性和变异性的影响。使用了百慕大草、巴哈雀稗、黑麦草、高粱-苏丹草、苜蓿和果园草成熟度的三个阶段。对于所有类型的牧草，在一个发酵时间下，48小时的发酵显示出各批次间变化最小，且批次×牧草交互作用最小。然而，作为一个整体，多年生牧草的最佳发酵时间为60小时；一年生牧草、豆科牧草和温带牧草的最佳发酵时间为36小时。进一步的体外研究比较了所有类型牧草48小时的发酵时间与一年生牧草36小时、多年生牧草60小时的发酵时间。在三次试验中对48种牧草进行了体外消化，其中包括20种一年生牧草和28种多年生牧草。在48小时发酵时，牧草占总变异的86.43%，批次占6.80%，批次×牧草交互作用占6.44%。对于一年生牧草和多年生牧草分别采用36小时和60小时的联合发酵，批次引起的变异降至0.33%，批次×牧草交互作用降至0.90%。牧草引起的变异增加到98.53%。
