Effect of Different Roughage, Protein and Energy Sources On In Vitro Rumen Fermentation Using Rumen and Dung Liquor 1Noculant

162 dietary combinations using various roughage, protein and energy sources, were evaluated in vitro incubated wiih rumen llquor (RL) and dung llquor (DL) as inocula. The average IVDMD was significantly (P<0.05) higher with rumen liquor (66.41%) as compared to dung liquor (48.23%) irrespective of diet fermented. The average total protozoal and viable bacterial counts in the rumen liquor (2.23 x 10^s, 6.8 x 10⁸8 were ssgnificantly (P<0.05) higher compared to dung liquor (0.63 x 10⁵, 1.1 x 10^s). The IVDMD values with RL and DL were highly correlated in various dietary regimens and their regression equations have been computed.