Skip to main content

Table 3 The pH, NH3-N, individual and total volatile fatty acids of the culture medium following the incubation of some leaves

From: An investigation on chemical/mineral compositions, ruminal microbial fermentation, and feeding value of some leaves as alternative forages for finishing goats during the dry season

Item

Leaf

SEM

p-value

Quince

Pear

Olive

Mirabelle plum

Greengage

Sour cherry

Persimmon

pH

6.71ab

6.65bc

6.67b

6.58cd

6.56d

6.74a

6.59cd

0.01

 < 0.001

NH3-N (mg/dL)

16.03ab

16.08ab

15.67b

16.33ab

17.06a

16.46ab

16.79ab

0.25

0.02

Total VFA (mmol/L)

61.08c

59.75c

60.19c

65.58ab

66.07a

63.60b

61.43c

0.44

 < 0.001

C2 (mol/100 mol)

62.00

61.83

62.67

62.50

62.00

63.17

62.17

0.49

0.53

C3 (mol/100 mol)

19.83bc

19.33c

20.77abc

21.87ab

23.03a

20.83abc

20.07bc

0.51

 < 0.01

C4 (mol/100 mol)

13.67

13.53

13.00

13.07

12.87

13.00

13.90

0.44

0.57

C5 (mol/100 mol)

1.28

1.47

1.38

1.39

1.25

1.30

1.50

0.08

0.29

Iso-C5 (mol/100 mol)

0.42

0.47

0.41

0.48

0.41

0.44

0.51

0.04

0.56

  1. Means with different letters within the same row are significantly different according to p-value indicated
  2. NH3-N ammonia nitrogen, VFA volatile fatty acids, C2 acetate, C3 propionate, C4 butyrate, C5 valerate, Iso-C5 isovalerate, SEM standard error of the mean