“In vivo” and “in vitro” degradability of diets for Parmigiano Reggiano cheese production

• Main Authors: Marco Renzi, Afro Quarantelli, Simone Romanelli, Federico Righi
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2010-01-01
• Series: Italian Journal of Animal Science
• Subjects: In Vitro degradability, In Vivo degradability, Parmigiano Reggiano diet, Retention time
• Online Access: http://www.aspajournal.it/index.php/ijas/article/view/448

“In vitro” Dry Matter (IVDMD) and fiber degradability (IVNDFD) dynamics were determined for Total Mixed Rations (TMR) typical of Parmigiano Reggiano cheese area. The same parameters were estimated on some of these ration also “in vivo” on a group of fresh cows. “In vivo” trial showed values of 62.21 and 44.82% for DMD and NDFD respectively, while average IVDMD was 67.48 and 74.33% at 24 and 48 hours respectively. At the same intervals IVNDFD was of 49.32 and 62.61%, indicating an high fiber digestibility of fresh cow. Based on the “in vitro” equations and the “in vivo” values, the ruminal retention time was estimated to be of about 21 hours for DMD and of 19 hours for NDFD.