Table 2.

Characteristics of digestive contents and in vivo fermentation parameters in lambs fed wheat- or corn-based diets^a

Parameter	Value for indicated dietb				SEM	P valuec
	Wheat		Corn
	Rumen	Cecum	Rumen	Cecum		D	FC	D × FC
Digestive content
Total wet wt (g)	3,023.30a	430.45b	3,921.70a	273.33c	20.336	<0.01	<0.01	<0.01
Total dry wt (g)	423.24a	76.13b	622.23c	55.14b	45.105	0.087	<0.01	<0.05
Dry matter (%)	14.00	17.80	15.85	20.67	1.147	NS	<0.01	NS
Fermentation
pH	6.66	6.79	6.68	6.52	0.088	NS	NS	NS
Total VFA (mM)	66.91	46.91	68.64	57.68	4.997	NS	<0.01	NS
Acetate (%)d	69a	78b	68a	76b	15.2	NS	<0.01	NS
Propionate (%)d	17	16	19	13	1.6	NS	0.06	0.10
Butyrate (%)d	12a	1b	8a	10a	14.1	NS	<0.05	<0.01
Minor VFA (%)d,e	3	2	4	2	0.3	NS	<0.01	NS
Acetate/propionate ratio	4.43	5.03	3.75	7.12	0.851	NS	NS	NS

^aValues represent means of the results determined with 6 lambs.

^bDifferent letters (a, b, and c) within the same row indicate significant differences (P < 0.05).

^cD, diet; FC, fermentative compartment (rumen or cecum); D × FC, interaction between diet and fermentative compartment; NS, not significant.

^dData represent % mM of individual VFA per mM of total VFA produced.

^eMinor VFA are valerate, isovalerate, isobutyrate, and caproate.