Table 5.
Effect of calcium magnesium carbonate and calcium magnesium hydroxide on nutrient digestibility in a continuous culture system
| Digestibility, %a | Treatment meansb | P-value Orthogonal contrasts | ||||||
|---|---|---|---|---|---|---|---|---|
| Control | CO3 | OH | CO3/OH | SEM | Trtc | [CaMg(CO3)2]d | [CaMg(OH)4]e | |
| OM | 64.0 | 63.6 | 64.1 | 62.9 | 1.56 | 0.83 | 0.56 | 0.70 |
| CP | 62.9 | 61.3 | 60.2 | 57.1 | 2.71 | 0.52 | 0.29 | 0.23 |
| NDF | 57.6 | 57.9 | 55.7 | 59.1 | 2.68 | 0.84 | 0.81 | 0.94 |
aTrue digestibility of organic matter (OM), crude protein (CP) and neutral detergent fiber (NDF).
bExperimental treatments based on supplemental source of Mg: “Control” = 100% as MgO + sodium sesquicarbonate added as a buffer; “CO3” = 100% as CaMg(CO3)2; “OH” = 100% as CaMg(OH)4; “CO3/OH” = 50% as CaMg(CO3)2/50% as CaMg(OH)4. Means with different superscript within the same row are statistically different (P ≤ 0.05).
cTrt: effect of experimental treatment.
d[CaMg(CO3)2] = (CO3 + CO3/OH) vs. Control.
e[CaMg(OH)4] = (OH + CO3/OH) vs. Control.