Table 1.
Ingredient proportions and chemical compositions of experimental diets
| Item | Treatment (% DM) | |||
|---|---|---|---|---|
|
| ||||
| Control | SCG | FSCG | ||
|
|
|
|
||
| 0 | 10 | 10 | 20 | |
| Ingredient (% DM basis) | ||||
| Spent instant coffee ground | 0.0 | 10.0 | 10.0 | 20.0 |
| Timothy hay (CP: 8.0% DM) | 36.0 | 28.8 | 28.8 | 23.9 |
| Alfalfa hay (CP: 13.0% DM) | 27.6 | 24.8 | 24.8 | 19.9 |
| Corn | 28.0 | 28.0 | 28.0 | 28.0 |
| Soybean meal (CP: 49.0% DM) | 8.3 | 8.3 | 8.3 | 8.3 |
| Chemical composition1) | ||||
| DM (%) | 63.0 | 63.2 | 63.3 | 63.6 |
| OM (% DM) | 94.1 | 94.8 | 94.8 | 95.6 |
| CP (% DM) | 13.1 | 13.3 | 13.3 | 13.5 |
| EE (% DM) | 2.6 | 3.8 | 3.8 | 5.0 |
| NDF (% DM) | 43.6 | 45.1 | 45.1 | 47.0 |
| ADF (% DM) | 28.6 | 31.8 | 31.8 | 35.0 |
| NFC (% DM)2) | 34.8 | 32.6 | 32.6 | 30.1 |
| Ca (% DM) | 0.5 | 0.5 | 0.5 | 0.4 |
| P (% DM) | 0.3 | 0.3 | 0.3 | 0.2 |
| GE (MJ/kg DM) | 21.3 | 21.0 | 21.0 | 20.9 |
DM, dry matter; SCG, spent coffee ground; FSCG, fermented spent coffee ground; CP, crude protein; OM, organic matter; EE, ether extract; aNDF, neutral detergent fiber; ADF, acid detergent fiber; NFC, non-fiber carbohydrates; GE, gross energy.
1)
Ca and P was measured after experimental diet formulation.
2)
NFC = OM – aNDF – CP – EE – ash.