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

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

Item^a	SCFP^b, g/d				SEM	P-value
Item^a	0	60	120	180	SEM	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 VFA^a, 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

^aTotal VFA = Total volatile fatty acids, which is the sum of acetate, propionate and butyrate
^b Saccharomyces cerevisiae fermentation product (Diamond V Original XP, Cedar Rapids, Iowa, USA)

ISSN: 2049-1891