Table 4.

In vitro fermentation parameters after 24 h incubation. Values are means of three replicates ± one standard deviation; the same letters following a parameter value in a row are not significantly different using Fisher’s protected least significant difference test (Pr > F) at a probability level of 0.05.

Analyte	Unit	Dieta
		TMR	TMR + 5%NF1	TMR + 10%NF1	TMR + 5%NF2	TMR + 10%NF2	TMR + 10%NF1 + C + P	TMR + 10%NF2 + C + P
pH		5.16 ± 0.01c	5.21 ± 0.02b	5.25 ± 0.02a	5.23 ± 0.01ab	5.25 ± 0.04a	5.20 ± 0.02b	5.22 ± 0.02ab
Gas production	mL	106 ± 3a	103 ± 4a	104 ± 5a	99 ± 5a	86 ± 23a	77 ± 29a	88 ± 25a
NH3-N	mg dL-1	11.65 ± 0.74a	10.70 ± 0.65ab	9.95 ± 0.22bc	11.95 ± 0.84a	11.33 ± 1.91ab	8.49 ± 0.33c	11.91 ± 0.98a
Acetic acid	% mmol	48.37 ± 1.25a	50.21 ± 2.14a	50.22 ± 1.04a	50.29 ± 1.83a	50.78 ± 1.01a	48.52 ± 1.71a	50.37 ± 1.79a
Propionic acid	% mmol	30.25 ± 0.43ab	29.45 ± 0.75bc	29.26 ± 0.50c	29.19 ± 0.61c	28.98 ± 0.46c	30.44 ± 0.49a	29.50 ± 0.52abc
Butyric acid	% mmol	16.49 ± 0.73a	15.52 ± 0.85a	15.52 ± 0.52a	15.62 ± 0.84a	15.12 ± 0.59a	16.31 ± 0.85a	15.42 ± 0.91a
Isobytyric acid	% mmol	0.74 ± 0.08a	0.73 ± 0.18a	0.73 ± 0.08a	0.69 ± 0.08a	0.82 ± 0.14a	0.87 ± 0.09a	0.73 ± 0.15a
Isovaleric acid	% mmol	1.78 ± 0.06a	1.80 ± 0.20a	1.91 ± 0.07a	1.87 ± 0.20a	1.95 ± 0.03a	1.79 ± 0.21a	1.77 ± 0.16a
Valeric acid	% mmol	2.36 ± 0.12a	2.29 ± 0.22a	2.37 ± 0.11a	2.33 ± 0.19a	2.35 ± 0.08a	2.27 ± 0.17a	2.21 ± 0.16a

^aAbbreviation: TMR, total mixed ration; NF1, novel feed 1 (ensiled product of fresh fruit and vegetables with corn stalks); NF2, novel feed 2 (ensiled product of fresh fruit and vegetables with corn stalks and wet brewers’ grains); C + P, ground corn plus protein mix.