Rumen fermentation and performance of Hanwoo steers fed total mixed ration with Korean rice wine residue

Table 2 In vitro rumen fermentation parameters as affected by the addition of Korean rice wine residue (RWR)

Parameters	Incubation	Con	T1	T2	SEM	P value
	time (h)					All	C vs T
Total gas (ml)	0	62.67	65.00	64.33	1.181	0.460	0.248
	12	104.00	100.67	101.33	1.264	0.312	0.149
	24	122.00	120.67	121.00	1.953	0.884	0.643
	48	150.33	155.00	166.33	10.630	0.608	0.479
pH	0	6.60	6.62	6.64	0.014	0.163	0.101
	12	6.43^a	6.38^ab	6.28^c	0.033	0.046	0.049
	24	6.23	6.27	6.30	0.050	0.655	0.411
	48	6.18	6.18	6.16	0.044	0.949	0.876
Ammonia Nitrogen (mM)	0	3.39	3.41	3.44	0.490	0.998	0.956
	12	5.77^a	5.26^a	3.65^b	0.281	0.029	0.031
	24	7.65	6.09	6.19	0.887	0.598	0.340
	48	13.54	11.25	12.56	1.362	0.586	0.408

Values are shown as mean. Means for the same period (0 h, 12 h, 24 h, or 48 h) marked with the same letters (a > b > c) did not differ significantly within treatments (P < 0.05), as determined by Duncan's multiple range test. SEM is the standard error mean. C vs T is the comparison between control and treatments. Control (Con: 0 % RWR + TMR), Treatment 1 (T1: 10 % RWR + TMR), Treatment 2 (T2: 15 % RWR + TMR)

ISSN: 2055-0391