Table-2.

Rumen fermentation characteristics.

Treatments	pH	VFA total (mM)	NH3 (mM)
T0	6.92 ± 0.12	81.67a ± 2.89	12.25a ± 0.25
T1	6.86 ± 0.02	91.67de ± 2.89	13.50bc ± 0.00
T2	7.05 ± 0.17	101.67h ± 2.89	12.50a ± 0.25
T3	7.03 ± 0.26	90.00d ± 5.00	12.33a ± 0.38
T4	6.86 ± 0.02	121.67i ± 2.89	16.83e ± 0.289
T5	6.88 ± 0.03	98.33fg ± 2.89	15.25d ± 0.25
T6	7.09 ± 0.01	96.67f ± 2.89	13.42b ± 0.29
T7	6.98 ± 0.04	86.67b ± 2.89	12.42a ± 0.14
T8	6.90 ± 0.09	88.33bc ± 2.89	12.58a ± 0.29
SEM	0.024	2.225	0.296

VFA=Volatile fatty acid, T0: Control (basal diet); T1: T0 + Lactobacillus parabuchneri strain 3347; T2: T0 + Lactobacillus buchneri strain 5296; T3: T0 + Lactobacillus harbinensis JCM 16178; T4: T0 + Schleiferilactobacillus harbinensis strain LH991; T5: T0 + Lactobacillus parabuchneri strain 6902; T6: T0 + Pichia kudriavzevii strain B-5P; T7: T0 + Pichia kudriavzevii strain CBS 5147; T8: T0 + commercial yeast (Saccharomyces cerevisiae). Superscripts ^a,b,c,d,emean significantly different in a column (p < 0.05), SEM=Standard error of the mean