Table 3. Effects of dietary protected fat and vitamin E on in vitro rumen digestibility and fermentation characteristics of experimental diets incubated with rumen buffer for 72 h

Item	Treatment1)				SEM	p-value
	CON	PF	VE	MIX
In vitro digestibility (% DM)
IVDMD	46.2	47.9	46.7	47.2	1.452	0.703
IVNDFD	35.9	38.5	36.9	38.0	1.424	0.371
Fermentation characteristics
pH	6.54	6.62	6.59	6.59	0.032	0.068
Ammonia-N (mg N/dL)	27.8	27.5	27.8	28.5	0.535	0.241
Total VFA (mM)	67.1b	71.3a	69.4ab	69.7ab	0.906	0.011
Acetate (% molar)	64.1	62.8	64.1	62.9	0.719	0.107
Propionate (% molar)	20.3	20.8	19.0	20.5	0.769	0.149
Iso-butyrate (% molar)	0.81	1.04	0.99	1.02	0.101	0.087
Butyrate (% molar)	13.2	12.7	13.2	12.8	0.483	0.455
Iso-valerate (% molar)	1.67	2.15	2.04	2.10	0.178	0.158
Valerate (% molar)	0.16	0.35	0.37	0.53	0.115	0.172
Acetate : propionate	3.16	3.02	3.36	3.07	0.052	0.118

CON, without supplement; PF, supplemented 1% protected fat; VE, supplemented 1% vitamin E; MIX, supplemented 1% mixture of PF and VE at 1:1 ratio.
Means in the same row with different superscripts differ (p < 0.05).
IVDMD, in vitro dry matter digestibility; IVNDFD, in vitro neutral detergent fiber digestibility; VFA, volatile fatty acid.