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Table 6 The measured total volatile fatty acids (mmol/l) and their ingredients (% of TVFA) from some plants incubated in the culture medium after 24 h incubation

From: A study on the nutritional characteristics of some plants and their effects on ruminal microbial fermentation and protozoa population

Plant species TVFA Acetate Propionate Butyrate Valerate iso-Valerate pH24h
2019 2020 2019 2020 2019 2020 2019 2020 2019 2020 2019 2020 2019 2020
Dracocephalum moldavica L 58.1d 53.7d 63.3ab 63.0a 19.8b 19.7abc 13.9 14.0 1.25 1.20 0.40 0.38 6.90a 6.87a
Melissa officinalis L 61.5b 56.9c 64.0a 62.8a 19.3b 18.0c 13.8 14.7 1.20 1.30 0.45 0.38 6.92a 6.91a
Ruta graveolens L 64.5a 60.5ab 60.5c 60.8c 23.7a 21.4a 13.2 14.0 1.38 1.40 0.41 0.42 6.89a 6.86ab
Perovskia abrotanoides Kar 56.6e 51.8e 63.5ab 63.0a 19.8b 18.7bc 13.5 14.6 1.22 1.32 0.45 0.43 6.91a 6.85ab
Cichorium intybus L 63.5a 59.1b 61.6bc 63.1a 22.7a 21.0ab 13.5 13.7 1.33 1.33 0.41 0.38 6.89a 6.88a
Borago officinalis L 59.7c 55.0d 62.0abc 61.2bc 22.8a 21.7a 13.3 13.7 1.35 1.40 0.41 0.41 6.92a 6.90a
Peganum harmala L 63.8a 60.0ab 63.3ab 62.2ab 18.2b 18.3c 14.5 15.0 1.47 1.40 0.49 0.48 6.89a 6.86ab
Teucrium polium L 64.0a 60.7a 62.7ab 63.1a 19.9b 19.2abc 13.6 14.3 1.35 1.22 0.38 0.45 6.82b 6.80b
Medicago sativa 63.9a 59.9ab 62.2abc 62.5a 19.7b 20.2abc 14.2 14.6 1.42 1.26 0.42 0.49 6.89a 6.86ab
SEM 0.55 0.62 0.27 0.19 0.40 0.33 0.14 0.16 0.028 0.024 0.014 0.014 0.0076 0.0078
p-value  < 0.0001  < 0.0001 0.026 0.001 0.0004  < 0.0001 0.52 0.44 0.36 0.479 0.72 0.34 0.05 0.0006
  1. Means with different letters among the same row indicate significant differences according to the p-value presented
  2. TVFA total volatile fatty acids, SEM standard error of the mean