Constituents of In Vitro Solution Contribute Differently to Dry Matter Digestibility of Deer Food Species

Abstract

This study assessed the contribution of chemical constituents used in the in vitro technique by Tilley and Terry on digestibilities of five species of plants. Apparent digestibility was lowest, 28-29%, for water alone, buffer alone, and buffer plus pepsin. Dry matter loss increased to 32-33% with either buffer + alcohol + HCl or buffer + alcohol + HCl + pepsin. Highest apparent digestibility, 44%, was reached with the addition of white-tailed deer inoculum. HCl contributed significantly to digestion while pepsin did not. Degree of digestion varied among the five species of plants tested.