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                <text>Staff  Publications</text>
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          <name>Title</name>
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              <text>IN VITRO DEGRADABILITY OF FORAGE LEGUMES USING THE ANKOM RF GAS TECHNIQUE</text>
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          <name>Creator</name>
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              <text>S. KATSANDE</text>
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              <text>J. J BALOYI</text>
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              <text>F. V. NHERERA-CHOKUDA</text>
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              <text>N. T. NGONGONI</text>
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              <text>G. MATOPE</text>
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              <text>The AnkomRF gas production technique was used to assess rumen degradability of Mucuna pruriens (velvet bean), Vigna&#13;
unguiculata Walp (L) (cowpea) and Desmodium uncinatum (silverleaf desmodium) forage legumes. Forage samples of 1.0&#13;
g/DM were placed into 250ml glass jar and incubated at 390C over 72 hours. Rumen liquor that was taken from 2 fistulated&#13;
Friesian cows on a dairy ration was mixed with saliva in the ratio of 4:1. Most but not all of the gas in the three legume&#13;
forages was produced within the first 48 hours post-incubation. The volumes of gases produced ranged from 61.38 to 70.37&#13;
ml, with an average of 64.16ml, whilst the fractional rate of gas production varied between 4.6 and 5.6%/h with a mean of&#13;
5%/h. Cowpea produced the highest amount of gas followed by velvet bean.</text>
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              <text>AGRICULTURAL RESEARCH COMMUNICATION CENTRE</text>
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              <text>2014</text>
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      <name>AnkomRF gas production</name>
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      <name>Desmodium uncinatum</name>
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      <name>Mucuna pruriens</name>
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      <name>Rumen degradability</name>
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    <tag tagId="173">
      <name>Vigna unguiculata Walp (L).</name>
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