Samples were collected
in the field and sent to F.A.R.M.E.
Institute in New York for analysis.
Samples were tested using a 16 hour
in situ method. The testing
method involves weighing samples,
in the form they are received, into
a 10 cm x 20 cm nitrogen free polyster
bag with a pore size of 50 (+/-15)
microns. The bags are heat sealed
after filling and then soaked prior
to incubation in the rumen of a
cannulated cow. The cows used are
high producing lactating cows in
early to mid lactation fed a standard
dairy diet balanced according to
2001 NRC recommendations. After
incubation in the cannulated lactating
cow, samples are frozen and then
thawed and rinsed with cold water;
samples are then fully dried in
a convection drying oven and weighed.
Standard disappearance calculations
are used and coefficients of variation
determined for each sample. Disappearance
of protein is calculated by determining
the grams of protein remaining after
digestion and subtracting the quantity
from the grams of protein placed
into the in situ bag.