Rinne, M., Olt, A., Nousiainen, J., Seppala, A., Tuori, M., Paul, C., Fraser, M. D., Huhtanen, P. (2006). Prediction of legume silage digestibility from various laboratory methods. Grass and Forage Science, 61, (4), 354-362.The potential of different laboratory methods to predict legume silage organic matter digestibility (OMD) in vivo was evaluated by using data from thirty-three pure legume silages in seven experiments. The samples were analysed for crude protein concentration, cell wall composition, in vitro digestibility by the methods of Tilley and Terry [Journal of the British Grassland Society, 18 (1963), 104?111; OMDT&T], pepsin-cellulase solubility (OMS) and gas production (OMDGAS), and for indigestible neutral-detergent fibre concentration in situ (INDF). The relationships between the results obtained by the laboratory methods and in vivo OMD, all expressed as ratios, were studied using linear univariate regression models with experiment as a random variable (mixed model). Legume silage digestibility could be estimated with acceptable accuracy by different in vitro methods, but not from the chemical composition of the samples. The highest accuracy in OMD prediction was found with OMS (RMSE 0?0113; R2 = 0?965) followed by OMDGAS (RMSE 0?0149; R2 = 0?944), OMDT& T (RMSE 0?0149; R2 = 0?940) and INDF (RMSE 0?0168; R2 = 0?925). The relationships between the in vitro methods and in vivo digestibility are not universal, and should be determined separately for each laboratory and type of forage. Part of the error in OMD prediction can be attributed to errors in in vivo OMD determination.Peer reviewe

Biodegradable and compostable tableware is significantly more environment and nature friendly than disposable tableware and drinkware made of plastic. Tableware made of wheat bran, but also corn and rice bran is already commercially available. It is reasonable to use the by-products of the milling of also other cereals, like rye bran, barley bran and oat bran, for the production of tableware. The aim of this research was to explore the possibilities for the production of tableware and drinkware from the by-products of the milling of wheat and also other cereals like rye and oat bran. In order to achieve the aim, compacts were moulded from rye bran and oat bran and mixtures of bran (wheat bran and rye bran) using various work modes. The moulding of the compacts included different temperatures of the mould, moulding durations and compressive forces. The mechanical properties like density and flexural str ength of the compacts were determined and the compostability of the compacts was studied. The test bodies were placed inside a compost bin to check their compostability and to determine the duration of composting.