Items | The filling stage | The dough stage | SEM | P value |
---|---|---|---|---|
pH | 6.12 | 6.75 | 0.143 |  < 0.001 |
Dry matter (g/kg FM) | 226 | 347 | 7.089 |  < 0.001 |
Water-soluble carbohydrates (g/kg DM) | 145 | 84.8 | 3.964 | 0.002 |
Buffering capacity (mEq/kg DM) | 49.0 | 42.6 | 1.891 | 0.084 |
Neutral detergent fiber (g/kg DM) | 527 | 570 | 2.182 | 0.014 |
Acid detergent fiber (g/kg DM) | 322 | 347 | 5.905 | 0.007 |
Crude protein (g/kg DM) | 62.7 | 59.1 | 1.200 | 0.142 |
Lactic acid bacteria (Log10 cfu/g FM) | 4.33 | 5.42 | 0.198 | 0.032 |
Aerobic bacteria (Log10 cfu/g FM) | 8.54 | 8.00 | 0.270 | 0.374 |
Yeasts (Log10 cfu/g FM) | 5.29 | 3.07 | 0.587 |  < 0.001 |
Enterobacteria (Log10 cfu/g FM) | 5.34 | 6.01 | 0.168 | 0.016 |