Table 3.
Dry matter and nutrient intake (kg/d).1
| Item | Diets2 |
SEM |
P-values3 |
|||||
|---|---|---|---|---|---|---|---|---|
| Oat | D | T | DT | Dec | Toa | Dec × Toa | ||
| Dry matter | 21.7 | 20.7 | 22.0 | 21.9 | 2.07 | 0.25 | 0.08 | 0.25 |
| Organic matter | 20.4 | 19.5 | 20.7 | 20.7 | 2.05 | 0.25 | 0.08 | 0.25 |
| Starch | 3.4 | 3.6 | 3.3 | 3.8 | 0.34 | 0.01 | 0.53 | 0.19 |
| Neutral detergent fiber | 7.0 | 5.8 | 7.0 | 6.4 | 0.62 | 0.01 | 0.22 | 0.35 |
| Crude protein | 4.1 | 4.0 | 4.1 | 4.3 | 0.40 | 0.92 | 0.12 | 0.13 |
| Amino acids | 3.0 | 3.0 | 3.0 | 3.1 | 0.30 | 0.79 | 0.10 | 0.24 |
| Crude fat | 0.90 | 0.91 | 0.89 | 0.94 | 0.089 | 0.19 | 0.59 | 0.49 |
1
Reported in Panah et al., 2020a, Panah et al., 2020b.
2
Oat = whole grain oat; D = decorticated oat; T = toasted oat; DT = decorticated and toasted oat.
3
Dec = effect of decortication; Toa = effect of toasting; Dec × Toa = interaction between toasting and decortication.