In ruminant field
of digestive research, the appeal to methods of less invasive studies and reproducing
the in vivo conditions is essential. The
objective of the present study was to determine whether the conditions created
with the proposed in vitro batch
culture was an accurate reproduction of the physico-chemical and fermentative
ruminal conditions observed in vivo.
Two experiments were conducted to compare ruminal reducing power measured in
vitro, i.e. in batch
cultures or, in vivoi.e. in live animals: dairy cows at
maintenance (Experiment 1) and lactating dairy cows (Experiment 2). In
Experiment 1, at the beginning of incubation period, in vitro redox potential(Eh), pH
and Clark’s exponent (rH) values were significantly higher than in vivo (+42
mV, +0.25 and +1.9, respectively) whereas volatile fatty acids (VFA)
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