Table 2.
The chemical composition and fermentation quality of broken rice and the four broken rice substitution dietary treatments.
| Broken Rice Substitution (%) | |||||
|---|---|---|---|---|---|
| Items 1 | Broken Rice | 0 | 12 | 24 | 36 |
| Chemical composition | |||||
| Dry matter, % | 88.9 | 32.7 | 34.0 | 36.1 | 40.8 |
| Organic matter, %DM | 99.2 | 93.6 | 94.5 | 95.1 | 95.4 |
| Crude protein, %DM | 7.4 | 18.5 | 16.7 | 15.5 | 14.5 |
| Neutral detergent fiber, %DM | 6.4 | 45.8 | 42.2 | 41.3 | 33.7 |
| Acid detergent fiber, %DM | 1.2 | 23.5 | 23.2 | 20.5 | 17.1 |
| Ether extract, %DM | 1.3 | 5.9 | 5.3 | 5.1 | 4.5 |
| Non-fiber carbohydrate, %DM | 84.9 | 23.5 | 30.3 | 33.1 | 42.7 |
| Fermentation profile | |||||
| pH | 3.9 | 3.8 | 3.8 | 3.8 | |
| Lactic acid, g/kg of DM | 27.4 | 65.5 | 66.4 | 64.0 | |
| Acetic acid, g/kg of DM | 22.9 | 12.9 | 9.7 | 10.2 | |
| Propionic acid, g/kg of DM | 1.9 | 0.8 | 0.7 | 0.8 | |
| Butyric acid, g/kg of DM | 0.3 | 0.4 | 0.3 | 0.3 | |
| Valeric acid, g/kg of DM | 0.2 | 0.1 | 0.3 | 0.1 | |
| Ammonia nitrogen, g/kg of N | 18.2 | 18.6 | 18.5 | 22.1 | |
1 DM = dry matter, N = nitrogen.