Pregledni rad
https://doi.org/10.33128/k.61.2.3
Prediction of forage ad libitum intake and in vivo digestibility by near infrared spectroscopy
Marina Vranić
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Krešimir Bošnjak
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Siniša Glavanović
; Belupo Inc., Istraživanje i razvoj, Koprivnica, Hrvatska
Nataša Pukec Pintić
; Hrvatska agencija za poljoprivredu i hranu, Križevci, Hrvatska
Ivica Vranić
; Hrvatska agencija za poljoprivredu i hranu, Križevci, Hrvatska
Sažetak
The objective of this paper is to present the potential of near-infrared spectroscopy (NIR spectroscopy) as a technology for predicting ad libitum intake of dry matter (DM) and organic matter (OM) as well as in vivo digestibility of DM, OM and OM in DM (D-value) in forage. Compared to the expensive, labor-intensive and time-consuming biological research methods for determining forage ad libitum intake and in vivo digestibility, NIR spectroscopy is a fast, physical, non-destructive, multianalytic and ecologically acceptable method that can provide precise and accurate results with minimal or no sample preparation. Forage biological parameters are more difficult to predict by NIR spectroscopy than chemical parameters due to variations among animals, consequent errors in animal reactions to certain feeds and food and the fact that no biological parameter can be determined in a chemical laboratory with high accuracy level. The calibration models presented are at acceptable levels of reliability for the prediction of forage ad libitum intake and in vivo digestibility according to the determined coefficients of determination (R2) (0.7-0.9 and 0.47-0.98 respectively), standard errors of calibration (SEC) (4.28-6.89 and 0.01-1.69, respectively), standard errors of cross-validation (SECV) (4.53-7.92 and 0.02-2.15, respectively) and standard errors of prediction (SEP) (5.42-9.59 and 0.026-5.7, respectively). This study confirms the high potential of NIR spectroscopy to predict the ad libitum intake of DM and OM and the in vivo digestibility of DM, OM and D-values in forage.
Ključne riječi
forage; ad libitum intake; in vivo digestibility; NIR spectroscopy
Hrčak ID:
243378
URI
Datum izdavanja:
20.8.2020.
Posjeta: 1.234 *