Table 3.
Effect of fermentation on chemical components of FSM (%, as-DM basis).
| Items | FSM | FFSM | SEM | p-Value |
|---|---|---|---|---|
| DM | 90.4 | 85.9 | 1.93 | 0.256 |
| CP | 29.1 | 30.0 | 0.22 | 0.100 |
| EE | 8.9 | 7.1 | 0.37 | 0.087 |
| NDF | 32.1 a | 21.5 b | 0.15 | 0.001 |
| ADF | 16.9 a | 15.0 b | 0.20 | 0.026 |
| Ca | 0.4 | 0.4 | 0.06 | 0.658 |
| P | 0.9 | 1.0 | 0.04 | 0.176 |
| GE (MJ/kg) | 19.7 b | 20.1 a | 0.03 | 0.024 |
| CGs (mg/kg) | 184.9 a | 84.9 b | 3.09 | 0.002 |
Notes: FSM = flaxseed meal; FFSM = fermented flaxseed meal; DM = dry matter; CP = crude protein; EE = crude fat; NDF = neutral detergent fiber; ADF = acid detergent fiber; P = phosphorus; Ca = calcium; GE = gross energy; CGs = cyanogenic glycosides. a,b Means in the same column with different superscripts exhibit significance difference (p < 0.05).