Effects of Flavonoids on Rumen Fermentation Activity, Methane Production, and Microbial Population

Table 3

Effects of flavonoids on pH, ammonia, and volatile fatty acids.

Items	Treatments								SEM
	Ctrl	F	M	N	C	R	Q	K
pH	6.8	6.8	6.8	6.8	6.8	6.8	6.8	6.8	0.01
Ammonia N (mg/100 mL)	36.5	37.6	37.5	36.2	36.2	36.2	37.4	35.6	0.57
Total VFA (mM)	47.3^a	41.3^b	39.1^c	47.0^a	47.1^a	46.7^a	46.5^a	42.3^b	0.58
Acetic acid (molar %)	58.0^a	52.6^b	53.3^b	60.2^a	58.7^a	60.1^a	60.5^a	53.6^b	1.71
Propionic acid (molar %)	19.5^a	16.2^b	16.9^b	17.8^ab	19.0^a	17.5^ab	17.6^ab	16.6^b	0.75
Butyric acid (molar %)	13.8^b	17.4^a	18.1^a	15.1^b	15.5^b	15.3^b	15.1^b	17.7^a	0.66
C2 : C3 ratio^b	3.0^b	3.2^ab	3.1^ab	3.4^a	3.1^ab	3.4^a	3.4^a	3.2^ab	0.20

Ctrl: control F: flavone, M: myricetin, N: naringin, C: catechin, R: rutin, Q: quercetin, and K: kaempferol.
C2 : C3: acetate : propionate ratio.
Means within the same row with different superscripts are significantly different (𝑃<0.05).