Table 6.
Effect of different fiber sources on the composition of colostrum and milk during gestation and lactation.
| Items | Treatments 1 | p-Value | |||||
|---|---|---|---|---|---|---|---|
| CON | WB | CM | SCR | CG | RBM | ||
| Colostrum | |||||||
| Fat (%) | 3.57 ± 1.14 | 3.63 ± 1.05 | 3.77± 0.92 | 4.03 ± 0.93 | 4.37 ± 0.89 | 3.87 ± 0.78 | 0.576 |
| Lactose (%) | 3.36 ± 0.42 | 3.35 ± 1.18 | 3.34 ± 0.63 | 3.27 ± 0.67 | 4.01 ± 0.73 | 3.20 ± 0.91 | 0.551 |
| Protein (%) | 17.78 ± 2.36 | 18.64 ± 2.69 | 19.55 ± 2.09 | 18.65 ± 3.55 | 16.39 ± 3.34 | 16.80 ± 1.14 | 0.303 |
| Total solid (%) | 24.44 ± 2.47 | 25.53 ± 3.55 | 26.05 ± 2.08 | 24.65 ± 3.61 | 23.85 ± 2.12 | 23.61 ± 2.49 | 0.583 |
| Milk (day 14 of lactation) | |||||||
| Fat (%) | 7.37 ± 0.84 | 6.71 ± 0.85 | 7.73 ± 0.64 | 6.71 ± 1.04 | 7.54 ± 0.84 | 7.32 ± 1.22 | 0.303 |
| Lactose (%) | 6.30 ± 0.32 | 6.06 ± 0.28 | 5.90 ± 0.42 | 5.70 ± 1.06 | 5.85 ± 0.70 | 6.00 ± 0.92 | 0.515 |
| Protein (%) | 5.08 ± 0.37 | 4.70 ± 0.55 | 5.18 ± 0.71 | 4.62 ± 0.86 | 5.36 ± 0.62 | 4.96 ± 0.41 | 0.289 |
| Total solid (%) | 19.77 ± 2.83 | 18.50 ± 2.66 | 19.97 ± 2.97 | 18.39 ± 2.90 | 19.62 ± 1.47 | 19.18 ± 3.22 | 0.279 |
1 CON, control, WB, wheat bran, CM, chicory meal, SCR, soybean curd residue, CG, corn gluten, RBM, rice bran meal. Note: The values are given as the mean ± SD (n = 12).