Feedipedia

Animal feed resources information system

Feedipedia

Feedipedia

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Glossary

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Name	Definition
DE growing pig	Digestible energy for the growing pig. Difference between the gross energy in the feed and the gross energy in the faeces.
DE rabbit	Digestible energy for rabbits. Difference between the gross energy in the feed and the gross energy in the faeces.
DE ruminants	Digestible energy for ruminants. Difference between the gross energy in the feed and the gross energy in the faeces.
DE salmonids	Digestible energy for salmonids (salmons and trouts). Difference between the gross energy in the feed and the gross energy in the faeces.
DM	Abbreviation for dry matter.
DM degradability (effective, k=4%)	Effective degradability of dry matter in ruminants, calculated with a hourly disappearance rate of 6%. The effective degradability is calculated as D = a + ((b*c)/(k+c)) where a = fraction immediately degradable, b = fraction potentially degradable, c = degradation rate of particles and k = hourly disappearance rate of particles (Ørskov and MacDonald, 1979).
DM degradability (effective, k=6%)	Effective degradability of dry matter in ruminants, calculated with a hourly disappearance rate of 6%. The effective degradability is calculated as D = a + ((b*c)/(k+c)) where a = fraction immediately degradable, b = fraction potentially degradable, c = degradation rate of particles and k = hourly disappearance rate of particles (Ørskov and MacDonald, 1979).
DM digestibility, pepsin	Dry matter digestibility estimated by an in vitro method using pepsin, such as the one developed by Tilley and Terry (1963), which involves rumen liquor and pepsin.
DM digestibility, pepsin-cellulase	Dry matter digestibility estimated by an in vitro method combining pepsin and a cellulase enzyme.
DM digestibility, ruminants	Dry matter digestibility for ruminants, calculated as percentage of digestible (total tract) dry matter in the dry matter of the feed.
Dry matter	Dry matter is calculated as the difference between the total weight and the moisture content. It is usually obtained by oven-drying, but there are methods specific to products such as silages, fats and molasses. Usually abbreviated as DM.