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Table 4 Effects of Saccharomyces cerevisiae fermentation product on rumen fermentation characteristics of dairy cows fed corn stover-containing diet

From: Effects of Saccharomyces cerevisiae fermentation products on performance and rumen fermentation and microbiota in dairy cows fed a diet containing low quality forage

Itema SCFPb, g/d SEM P-value
0 60 120 180 Linear Quadratic
pH 6.31 6.32 6.41 6.30 0.06 0.82 0.32
Ammonia-N, mg/dL 17.2 17.0 16.9 17.1 0.24 0.52 0.39
Total VFAa, mmol/L 93.6 109.3 110.4 114.9 4.56 <0.01 0.23
Acetate, mmol/L 63.3 73.6 73.9 81.1 2.80 <0.01 0.59
Propionate, mmol/L 17.4 20.6 20.7 22.5 0.71 <0.01 0.35
Butyrate, mmol/L 12.8 15.7 15.7 16.5 0.52 <0.01 0.05
Molar proportion, mmol/L/100 mmol/L
 Acetate (Ac) 67.8 67.5 66.9 67.1 0.53 0.30 0.60
 Propionate (Pr) 18.6 18.8 18.9 19.0 0.33 0.36 0.84
 Butyrate 13.7 13.7 14.2 13.9 0.24 0.32 0.42
 Ac:Pr 3.66 3.64 3.55 3.53 0.070 0.22 0.86
  1. aTotal VFA = Total volatile fatty acids, which is the sum of acetate, propionate and butyrate
  2. b Saccharomyces cerevisiae fermentation product (Diamond V Original XP, Cedar Rapids, Iowa, USA)