. 2015 Sep 3;29(2):211–218. doi: 10.5713/ajas.15.0166

Table 2.

Least squares means (±SE) of pH and lactic acid during in vitro oat straw rumen fermentation

Variable	Treatment			SEM	Trend		Treatment effect

	Time (h)	Control	Yeast		L	Q
pH	0	7.56^a	7.36^b	0.045	***	**	***
	4	7.55^a	7.16^b	0.045			***
	8	7.37^a	7.02^b	0.045			***
	12	7.28^a	6.91^b	0.045			***
	24	7.08^a	6.68^b	0.045			***
Lactic acid (μg/mL)	0	20.36^a	19.08^a	1.11	***	**	NS
	4	18.19^a	19.65^a	1.11			NS
	8	17.42^a	16.05^a	1.11			NS
	12	17.18^a	14.01^b	1.11			*
	24	16.58^a	14.68^a	1.11			NS

SEM, standard error of the mean; L, linear trend across fermentation times; Q, quadratic trend across fermentation times; NS, non significant.

Different letters in the same row indicate significant differences (* p<0.05; ** p<0.01; *** p<0.001) between treatments.

Means (n = 40) in rows with the same superscript are not significantly different (ns) due to treatment effect.