. 2021 Sep 13;8:715710. doi: 10.3389/fvets.2021.715710

Table 4.

Effect of purple corn anthocyanin on ruminal fluid fermentation parameters of dairy goats^a.

Item^b	Group ^c			SEM	P-value
	Control	LA	HA
pH	7.22	7.15	7.19	0.052	0.1471
NH₃-N, mg/dL	11.67	11.34	11.80	0.443	0.7550
Total VFA, mM	107.22	100.99	102.99	4.9057	0.6909
Individual VFA, molar % of total VFA
Acetic acid	53.789^b	63.543^a	61.791^a	1.049	<0.0001
Propionic acid	19.973^a	15.090^b	17.159^b	0.718	0.0009
Butyric acid	13.958^a	11.467^b	12.392^b	0.500	0.0101
Valeric acid	2.472^a	1.711^b	1.738^b	0.060	<0.0001
Caproic acid	0.057^a	0.030^b	0.058^a	0.002	<0.0001
Isobutyric acid	4.891^a	4.137^b	3.459^c	0.164	<0.0001
Isovaleric acid	4.878^a	4.032^b	3.406^c	0.171	<0.0001
Ratio of acetate to propionate	2.724^c	4.274^a	3.608^b	0.169	<0.0001

Different letters within a row denote significant differences (P < 0.05).

Values represent the mean of six replicates (n = 6).

LA = basal diet + 0.5-g/d PCP; HA = basal diet + 1-g/d PCP; SEM, standard error of mean. NH₃-N, ammonia nitrogen; VFA, volatile fatty acid. Different letters within a row denote significant differences (P < 0.05).