. 2021 Oct 29;35(5):677–689. doi: 10.5713/ab.20.0802

Table 4.

Effects of concentrate level and Cr-Met supplementation on rumen fermentation characteristics of Tan lambs

Items	LC¹⁾			HC¹⁾			SEM	p-value²⁾

	0 Cr	0.75 Cr	1.50 Cr	0 Cr	0.75 Cr	1.50 Cr		C	Cr	C×Cr
pH	6.86	6.80	6.82	6.46	6.47	6.47	0.06	<0.01	0.99	0.98
NH₃-N (mg/dL)	12.15	14.35	15.18	13.69	14.84	12.02	0.54	0.82	0.75	0.54
VFA (mmol/L)
Acetate	77.36	75.68	65.75	75.50	77.43	64.42	2.31	0.95	0.11	0.71
Propionate	20.15	21.84	18.01	29.95	23.97	27.00	1.10	<0.01	0.23	0.33
Butyrate	12.02	11.86	10.2	14.21	16.64	13.09	0.64	0.01	0.21	0.60
Isobutyrate	0.90	0.86	0.75	0.93	0.84	0.82	0.03	0.73	0.22	0.89
Valerate	1.02	1.08	0.83	1.47	1.28	1.27	0.06	<0.01	0.20	0.62
Isovalerate	0.92	1.06	0.81	1.10	0.96	0.99	0.05	0.45	0.56	0.60
Acetate:propionate	3.85^a	3.47^a	3.61^a	2.53^c	3.26^ab	2.69^bc	0.12	<0.01	0.48	0.03

SEM, standard error of the means; VFA, volatile fatty acid.

¹⁾

LC and HC refer to diets with forage to concentrate ratios of 65:35, and 45:55, respectively.

²⁾

C, concentrate level; Cr, Cr-Met, supplementation level; C×Cr, interaction between the concentration level and Cr-Met supplementation level.

^a–c

Means that do not have common superscripts significantly differ within the treatments (p<0.05).