Effect of manila palm (Veitchia merrillii Becc.) on rumen fermentation and microbial population in beef heifers

Table 4 Impact of the manila palm (Veitchia merrillii Becc.) on the generation of CH4, HCT concentration, blood urea nitrogen, and rumen fermentation in beef cattle

Items	Level of Manila palm in Diet (%)				SEM	Contrast
Items	0	1	3	5		Linear	Quadratic
Ruminal, pH	6.93	6.85	6.81	6.80	0.000000026	0.52	0.71
Ruminal temperature, ^oC	38.32	38.25	38.01	38.07	0.63	0.73	0.92
Blood urea nitrogen (BUN), mg/dL	10.77	10.98	11.08	10.69	0.18	0.87	0.12
Hematocrit (Hct), %	25.75	24.46	23.50	23.96	1.81	0.45	0.64
NH₃-N, mg/dL	15.76	16.15	18.49	16.74	1.74	0.52	0.55
Total VFA, mmol/l	127.31	129.53	130.62	118.54	4.41	0.23	0.14
	VFA profiles, mol/100mol
Acetic acid	68.28^a	65.06^b	60.64^c	61.10^c	0.86	< 0.01	0.06
Propionic acid	21.82^c	26.21^b	29.96^a	30.36^a	1.15	< 0.01	0.12
Butyric acid	9.89	8.73	9.40	8.55	0.65	0.28	0.82
CH₄ production^A	28.68^a	25.56^b	22.81^c	22.56^c	0.81	< 0.01	0.11

^abcValues on the same row with different superscripts differed (P < 0.05) NH₃-N = amonia nitrogen, VFA = volatile fatty acids, SEM = standard error of mean, ^ACalculated according to Moss et al. (2000) CH₄ production = 0.45 (acetic acid) − 0.275 (propionic acid) + 0.4 (butyric acid)

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