A ring test of a wireless in vitro gas production system
Cécile Cornou A G , Ida M. L. Drejer Storm A , Ida K. Hindrichsen B , Hilary Worgan C , Eleanor Bakewell C , David R. Yáñez Ruiz D , Leticia Abecia D , Franco Tagliapietra E , Mirko Cattani E , Christian Ritz F and Hanne H. Hansen A
+ Author Affiliations
- Author Affiliations
A Department of Large Animal Sciences, University of Copenhagen, Groennegaardsvej 2, 1870 Frederiksberg, Denmark.
B Chr Hansen A/S, 2970 Hørsholm, Denmark.
C The Institute of Biological, Environmental and Rural Sciences, Aberystwyth University, Ceredigion, SY23 3DA, UK.
D Animal Nutrition Institute, Estación Experimental del Zaidín (CSIC), Camino del Jueves sn, 18100 Armilla, Granada, Spain.
E Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro (Padova), Italy.
F Department of Basic Sciences and Environment, Faculty of Life Sciences, University of Copenhagen, 1870 Frederiksberg, Denmark.
G Corresponding author. Email: cec@life.ku.dk
Animal Production Science 53(6) 585-592 https://doi.org/10.1071/AN12091
Submitted: 13 March 2012 Accepted: 10 November 2012 Published: 27 March 2013
Abstract
The in vitro gas production (GP) technique has been widely used for feed evaluation. However, variability in results limits useful comparisons. Results from a ring test undertaken in four laboratories (Italy – IT, Spain – SP, Wales – WA and Denmark – DK) using the same wireless equipment (ANKOM Technology), same substrates and same laboratory protocol are presented, including calculation of repeatability and reproducibility according to ISO 5725-2. Hay, maize starch and straw samples and units without sample (blanks) were incubated in five repetitions using rumen inoculum from cows (DK, IT and WA) or sheep (SP). Curves, corrected for blanks, were fitted using an exponential regression model with a lag time. The following variables were considered: (i) GP24 and GP48: raw values at 24 and 48 h (mL/g DM), corrected for blanks; (ii) A: asymptotic GP (mL/g DM); (iii) T1/2: time when half A is produced (h); (iv) GPMR: maximum predicted GP rate (mL/h); (v) L: lag time (h). A mixed model including laboratories as random effect was used. A significant interaction between substrate and laboratories was found for all variables except A. The most repeatable and reproducible results were observed for A and GP48. The results from this ring test suggest the need for more standardisation, particularly in the procedures that occur outside the laboratory.
Additional keywords: curve fitting, fermentation kinetics, repeatability, reproducibility.
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