Table 2.
Effect of purple corn anthocyanin on apparent digestibility of dairy goatsa.
| Itemsb, % | Group c | SEM | P-value | ||
|---|---|---|---|---|---|
| Control | LA | HA | |||
| DM | 85.65 | 87.41 | 85.52 | 0.6928 | 0.1788 |
| OM | 73.45 | 76.98 | 72.59 | 1.3725 | 0.1331 |
| GE | 73.40c | 77.28a | 74.93b | 0.0819 | <0.0001 |
| CP | 69.92b | 73.67a | 71.24ab | 0.7483 | 0.0318 |
| EE | 75.36 | 71.49 | 69.29 | 3.3277 | 0.4723 |
| NDF | 49.61 | 51.39 | 43.81 | 2.2568 | 0.1201 |
| ADF | 42.30 | 45.99 | 42.60 | 1.6063 | 0.2732 |
| Ca | 53.19 | 53.19 | 58.46 | 2.7940 | 0.3677 |
| P | 57.13 | 57.21 | 59.70 | 1.2390 | 0.3201 |
a
Different letters within a row are significantly different (P < 0.05).
b
Values represent the mean of six replicates (n = 6).
c
LA = basal diet + 0.5-g/d PCP; HA = basal diet + 1-g/d PCP; SEM, standard error of mean.
DMI, dry matter; OM, organic matter; GE, gross energy; CP, crude protein; EE, ether extract; NDF, neutral detergent fiber; ADF, acid detergent fiber; Ca, calcium; P, phosphorus. Different letters within a row denote significant differences (P < 0.05).