Table 1.

Ingredients, chemical compositions and fatty acid profile of total mixed ration (TMR) diets.

Items	AER, g/kg DM				AER
	0	20	40	60
Ingredients (g/kg DM)
Cassava pulp	300	300	300	300
King Napier grass silage	243	243	243	243
Palm kernel meal	140	140	140	140
Cassava chip	110	110	110	110
Dried distillers corn grains with solubles	80	80	80	80
Defatted rice bran	100	80	60	40
Anthocyanin extracted residue (AER)	-	20	40	60
Salt	5	5	5	5
Sulfur	2	2	2	2
Dicalcium phosphate	5	5	5	5
Premix	5	5	5	5
Urea	10	10	10	10
Chemical compositions
Dry matter (g/kg fresh weight)	387	392	395	385	938
Organic matter (g/kg DM)	937	938	939	939	955
Crude protein (g/kg DM)	124	128	123	125	137
Ether extract (g/kg DM)	23	27	33	36	128
Ash (g/kg DM)	63	62	61	61	55
Neutral detergent fiber (g/kg DM)	43.2	43.7	42.4	42.3	32.5
Acid detergent fiber (g/kg DM)	24.6	23.8	24.1	23.9	11.0
Gross energy (MJ/kg DM)	15.23	15.13	15.29	15.20	17.29
Anthocyanin (mg/g DM)	ND	0.02	0.04	0.05	1.05
Total phenolic acid (mg gallic acid/g DM)	2.67	2.80	3.01	3.31	8.23
Fatty acids, g/100 g of total fatty acids
Palmitic C16:0	23.58	22.95	22.58	22.51	20.42
Palmitoleic C16:1	0.16	0.12	0.17	0.17	0.20
Stearic C18:0	5.10	4.85	4.58	4.25	2.72
Oleic C18:1	33.94	35.07	35.71	36.61	42.01
Linoleic C18:2 n-6	30.71	30.62	30.72	30.34	29.97
α-Linolenic C18:3 n-3	3.37	2.98	2.81	2.58	0.95
Total saturated fatty acids	29.96	29.2	28.57	28.20	24.6
Total monounsaturated fatty acids	35.25	36.39	37.08	38.12	43.70
Total polyunsaturated fatty acids	34.60	34.24	34.18	33.58	31.59
n-6: n-3 fatty acid ratio	9.12	10.28	10.93	11.76	31.7

AER: anthocyanin extracted residue; ND: not detected; DM: dry matter.