21.05.2024
Feed laboratory exercise
In the course:
Feed science and forage production HV0166 VT2024
Anna Neujahr
21.05.2024
Course: Feed science and forage production HV0166 VT2024
Swedish University of Agricultural Sciences
Department of Applied Animal Science and Welfare
, Table of Content
1. Abstract .............................................................................................................................. 1
2. Introduction ....................................................................................................................... 1
3. Methods .............................................................................................................................. 2
3.1. Sample preparation (simulated) ................................................................................... 2
3.2. Dry matter and ash determination (simulated and real-life lab for some samples) ..... 2
3.3. aNDFom (amylase neutral detergent fibre) determination (simulated) ....................... 2
3.4. Determination of the Crude protein (Kjeldahl method) (simulated) ........................... 2
3.5. Fat determination (simulated) ...................................................................................... 3
3.6. Ammonia analysis of silage (hay) (simulated) - Ammonia N proportion of total N
(simulated) - pH (simulated)........................................................................................ 3
3.7. Rumen in vitro organic matter digestibility (IVDOM) (Real life lab) ........................ 3
4. Results ................................................................................................................................ 4
5. Discussion........................................................................................................................... 6
5.1. Comparison of calculations with historical data to table values and reflections over the
feed stuff .......................................................................................................................... 6
5.2. Comparison of digestibility values of feeds analysed in real-life lab .............................. 9
6. Conclusiones .................................................................................................................... 11
7. References ........................................................................................................................ 11
Feed laboratory exercise
In the course:
Feed science and forage production HV0166 VT2024
Anna Neujahr
21.05.2024
Course: Feed science and forage production HV0166 VT2024
Swedish University of Agricultural Sciences
Department of Applied Animal Science and Welfare
, Table of Content
1. Abstract .............................................................................................................................. 1
2. Introduction ....................................................................................................................... 1
3. Methods .............................................................................................................................. 2
3.1. Sample preparation (simulated) ................................................................................... 2
3.2. Dry matter and ash determination (simulated and real-life lab for some samples) ..... 2
3.3. aNDFom (amylase neutral detergent fibre) determination (simulated) ....................... 2
3.4. Determination of the Crude protein (Kjeldahl method) (simulated) ........................... 2
3.5. Fat determination (simulated) ...................................................................................... 3
3.6. Ammonia analysis of silage (hay) (simulated) - Ammonia N proportion of total N
(simulated) - pH (simulated)........................................................................................ 3
3.7. Rumen in vitro organic matter digestibility (IVDOM) (Real life lab) ........................ 3
4. Results ................................................................................................................................ 4
5. Discussion........................................................................................................................... 6
5.1. Comparison of calculations with historical data to table values and reflections over the
feed stuff .......................................................................................................................... 6
5.2. Comparison of digestibility values of feeds analysed in real-life lab .............................. 9
6. Conclusiones .................................................................................................................... 11
7. References ........................................................................................................................ 11
