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	6.43a	6.38ab	6.28c	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	5.77a	5.26a	3.65b	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