Fig. 2From: Effects of Saccharomyces cerevisiae fermentation products on performance and rumen fermentation and microbiota in dairy cows fed a diet containing low quality forageChange in contents of milk fat (a) and milk protein (b) in lactating cows fed a diet containing low-quality forage with supplementation of a Saccharomyces cerevisiae fermentation products at 0 (○), 60 (∆), 120 (□), or 180 (◊) g/d. Bars indicate standard error of meanBack to article page