## 3 Results
### In Vitro Nutrient Digestibility (Experiment 2)  
Blanching resulted in significant improvements to IVDMD (_p_ < 0.05; 51.0 vs. 54.0%) and IVOMD (_p_ < 0.05; 60.7 vs. 63.0%) after the 48 h incubation period as the temperature (CON vs. LOS) rose (Table 3). As the SH supplementation levels (0 vs. 1 vs. 3 vs. 5%) increased, both IVDMD (_p_ = 0.034; 39.3 vs. 40.9 vs. 37.0 vs. 37.5%) and IVOMD (_p_ < 0.001; 50.7 vs. 51.5 vs. 47.5 vs. 47.6%) showed a linear decline over the 24 h incubation period. A similar trend was also observed at the 48 h incubation period, where IVDMD (_p_ < 0.001; 54.4 vs. 53.3 vs. 51.5 vs. 50.8%) and IVOMD (_p_ = 0.021; 65.2 vs. 61.9 vs. 59.8 vs. 60.3%) also showed a linear decrease as the SH supplementation levels (0 vs. 1 vs. 3 vs. 5%) increased. An interaction between the blanching temperature and SH supplementation levels was observed in IVDMD (_p_ = 0.031) at the 48 h incubation period. The lowest values were found in the CON treatment with 3% and 5% supplementation, while the highest values were in  
\begin{table}
\begin{tabular}{c c c c c c c c c c c c c} \hline  & \multicolumn{3}{c}{**CON 1**} & \multicolumn{3}{c}{**LOW**} & \multicolumn{3}{c}{**MEDIUM**} & \multicolumn{3}{c}{**HIGH**} & \multicolumn{3}{c}{**SEM**} \\ \cline{2-13}  & **1 min** & **2 min** & **3 min** & **1 min** & **2 min** & **3 min** & **1 min** & **2 min** & **3 min** & **1 min** & **2 min** & **3 min** & \\ \hline DM & 11.0 * & 9.82 * & 9.59 * & 8.51 * & 7.97 * & 5.78 * & 7.68 * & 6.96 * & 6.42 * & 8.58 * & 8.46 * & 7.56 * & 0.819 \\ CP & 14.9 * & 14.9 * & 13.9 * & 16.0* & 15.6 * & 15.8 * & 15.9 * & 16.0 * & 15.9 * & 16.4 * & 15.4 * & 14.4 * & 0.519 \\ EE & 1.05* & 1.35 * & 16.2 * & 13.1 * & 1.31 * & 1.47 * & 17.0 * & 17.5 * & 1.86 * & 2.27 * & 2.35 * & 2.81 * & 0.243 \\ CA & 32.1 * & 31.1 * & 32.7 * & 18.6 * & 18.4 * & 16.2 * & 18.5 * & 16.4 * & 15.3 * & 16.0 * & 15.4 * & 14.6 * & 1.16 \\ NDF & 20.6 * & 22.8 * & 26.3 * & 29.0 * & 35.5 * & 34.7 * & 29.7 * & 31.8 * & 32.0 * & 28.6 * & 31.7 * & 36.9 * & 1.561 \\ ADF & 13.0 * & 14.1 * & 15.5 * & 17.5 * & 21.4 * & 20.6 * & 17.5 * & 20.3 * & 20.3 * & 21.3 * & 19.9 * & 20.9 * & 0.983 \\ \hline \multicolumn{13}{c}{Contass} & DM & CP & EE & CA & NDF & ADF \\ \hline TEMP & \(<\)0.001 & & 0.005 & & \(<\)-0.001 & & \(<\)0.001 & & \(<\)-0.001 & & \(<\)0.001 \\ TIME & \(<\)0.001 & & 0.090 & & 0.005 & & 0.002 & \(<\)0.001 & & \(<\)0.001 \\ TEMP \(\times\) TIME & 0.519 & & 0.043 & & 0.576 & & 0.082 & & 0.295 & 0.222 \\ TEMP Linear & \(<\)0.001 & & 0.006 & & \(<\)-0.001 & & \(<\)0.001 & & \(<\)0.001 \\ TEMP Quadratic & 0.001 & & 0.145 & & 0.001 & & 0.004 & 0.133 & 0.036 \\ TIME Linear & 0.007 & & 0.028 & & 0.109 & 0.867 & & \(<\)0.001 & & \(<\)0.001 \\ TIME Quadratic & 0.758 & & 0.546 & & 0.728 & & 0.279 & & 0.869 & 0.454 \\ \hline \end{tabular}
\end{table}
Table 1: The effect of blanching temperature and time on the chemical composition of _Sargassum horneri_ in Experiment 1 (%, DM).  
the CON treatment with 0% SH supplementation and the LOS treatment with 0, 1, and 3% supplementation levels (\(p<0.05\); 49.1 and 48.9 vs. 54.7, 54.1, 55.3, and 53.9%).  
\begin{table}
\begin{tabular}{c c c c c c c c c c c c c} \hline  & \multicolumn{3}{c}{**CON \({}^{1}\)**} & \multicolumn{3}{c}{**LOW**} & \multicolumn{3}{c}{**MEDIUM**} & \multicolumn{3}{c}{**HIGH**} & \multicolumn{3}{c}{**SEM**} \\ \cline{2-13}  & **1 min** & **2 min