Effect of enzyme preparations on in situ and in vitro degradation and in vivo digestive characteristics of mature cool-season grass forage in beef steers.

@article{Feng1996EffectOE,
  title={Effect of enzyme preparations on in situ and in vitro degradation and in vivo digestive characteristics of mature cool-season grass forage in beef steers.},
  author={Pin-zhi Feng and Carl W Hunt and G T Pritchard and Wilson Julien},
  journal={Journal of animal science},
  year={1996},
  volume={74 6},
  pages={1349-57}
}
In situ and in vitro studies with a 3 x 2 x 5 factorial arrangement of treatments with an added untreated control evaluated three enzyme preparations, two levels of enzyme, and five moisture conditions of grass forage. Enzyme preparations predominantly contained cellulase and xylanase and will be designated as enzyme 1 (E1), enzyme 2 (E2), and a 50:50 combination of E1 and E2 (E1E2). The five moisture conditions included fresh, wilted, dried and rehydrated to fresh, dried and rehydrated to wilt… CONTINUE READING
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