| Figure 4. Effects of Aspergillus oryzae and Aspergillus niger co-cultivation fermentation extract on in vitro fermentation
parameters ((A): pH value; (B): NH
3
-N; (C): total volatile fatty acid; (D–G): individual VFA; (H): acetate: propionate) of
total mixed ration, corn silage, oat hay, and alfalfa hay. AOAN indicates fermentation with Aspergillus oryzae and Asper-
gillus niger co-cultivation fermentation extract and individual VFAs are represented as molar proportions. *, p < 0.05; **,
0.05 < p < 0.10; TMR, total mixed ration; NH
3
-N, ammonia nitrogen; VFA, volatile fatty acid; BCFA, branched chain fatty
acids (isobutyric + isovaleric).
The α diversity based on OTU level is shown in Figure 5 as the CON group (all feeds
without AOAN supplementation) vs. AOAN group (all feeds with AOAN supplementa-
tion) (Figure 5A–D) or individual feed vs. AOAN + individual feed (TMR, Figure 5E–H;
corn silage, Figure 5I–L; oat hay, Figure 5M–P; alfalfa hay, Figure 5Q–T). The OTU num-
ber, Chao1, and ACE of CON and oat hay were increased by AOAN supplementation (p
< 0.05). The OTU number and Shannon of TMR were increased by AOAN supplementa-
tion (p < 0.05). The α diversity of corn silage and alfalfa hay was not affected by treatment
(p > 0.05).
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