This study compared an in vitro method to measure bacterial protein synthesis during fermentation with an in vivo N excretion shift induced by diets differing in DF concentrations and solubility. It was found that, with the exception of final gas production, all in vitro kinetic characteristics and BNI were correlated with in vivo N excretion parameters, and regression equations for the prediction of N excretion pathways from in vitro data were identified. Even if the presence of resistant starch in the diet might alter the composition of the fibrous residue that is fermented, the in vitro method is a possible useful tool for the formulation of diets, reducing the effects of pig production on the environment.

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