## 3 Results
### Changes in the Microbiota Community during Anaerobic Digestion
\begin{table}
\begin{tabular}{c c c c c c c c c c c c c} \hline \hline \multirow{2}{*}{**Item**} & \multicolumn{6}{c}{**Treatments 3**} & \multirow{2}{*}{**SEM**} & \multicolumn{2}{c}{**\(p\)-Value 4**} \\ \cline{2-13}  & **MWH7** & **MWS7** & **DWH7** & **DWS7** & **MWH15** & **MWS15** & **DWH15** & **DWS15** & **S** & **Tr** & **Ti** \\ \hline pH & 6.78 \({}^{\rm\,ab}\) & 6.78 \({}^{\rm\,ab}\) & 6.83 \({}^{\rm\,a}\) & 6.78 \({}^{\rm\,ab}\) & 6.77 \({}^{\rm\,b}\) & 6.67 \({}^{\rm\,c}\) & 6.79 \({}^{\rm\,ab}\) & 6.76 \({}^{\rm\,b}\) & 0.010 & 0.006 & 0.003 & 0.004 \\ Gas (mL/g) & 257.8 \({}^{\rm\,c}\) & 266.1 \({}^{\rm\,b}\) & 262.2 \({}^{\rm\,c}\) & 276.1 \({}^{\rm\,a}\) & 272.4 \({}^{\rm\,ab}\) & 280.9 \({}^{\rm\,a}\) & 276.7 \({}^{\rm\,a}\) & 278.4 \({}^{\rm\,a}\) & 0.407 & 0.077 & 0.002 & \(<\)0.001 \\ Ammonia (mmol/L) & 11.1 & 10.6 & 11.5 & 11.4 & 10.4 & 11.1 & 11.6 & 10.5 & 0.225 & 0.373 & 0.599 & 0.615 \\ DM degradation (\%) & 37.6 \({}^{\rm\,d}\) & 41.5 \({}^{\rm\,b}\) & 32.5 \({}^{\rm\,c}\) & 40.4 \({}^{\rm\,b}\) & 382.4 \({}^{\rm\,d}\) & 44.2 \({}^{\rm\,a}\) & 39.1 \({}^{\rm\,b}\) & 38.9 \({}^{\rm\,b}\) & 0.705 & 0.001 & \(<\)0.001 & 0.003 \\ aNDF degradation (\%) & 43.2 \({}^{\rm\,b}\) & 42.3 \({}^{\rm\,b}\) & 46.9 \({}^{\rm\,a}\) & 39.6 \({}^{\rm\,cd}\) & 40.7 \({}^{\rm\,bc}\) & 39.4 \({}^{\rm\,d}\) & 36.7 \({}^{\rm\,d}\) & 40.1 \({}^{\rm\,c}\) & 6.658 & 0.359 & 0.036 & \(<\)0.001 \\ Methane (\%) & 19.8 \({}^{\rm\,b}\) & 19.6 \({}^{\rm\,b}\) & 19.1 \({}^{\rm\,b}\) & 22.1 \({}^{\rm\,a}\) & 19.9 \({}^{\rm\,ab}\) & 21.0 \({}^{\rm\,ab}\) & 19.6 \({}^{\rm\,b}\) & 21.0 \({}^{\rm\,ab}\) & 20.825 & 0.453 & 0.015 & 0.669 \\ CO\({}_{2}\) (\%) & 71.3 \({}^{\rm\,ab}\) & 67.3 \({}^{\rm\,b}\) & 67.9 \({}^{\rm\,ab}\) & 71.0 \({}^{\rm\,ab}\) & 70.5 \({}^{\rm\,ab}\) & 71.8 \({}^{\rm\,ab}\) & 72.6 \({}^{\rm\,ab}\) & 73.5 \({}^{\rm\,a}\) & 0.666 & 0.428 & 0.808 & 0.042 \\ VFA (mM) & & & & & & & & & & & \\ TVFA & 49.2 & 47.5 & 51.0 & 53.3 & 49.6 & 48.3 & 46.6 & 51.5 & 0.830 & 0.272 & 0.547 & 0.466 \\ Acetate(A) & 34.2 & 32.5 & 34.9 & 36.8 & 34.3 & 33.3 & 31.8 & 35.5 & 0.607 & 0.359 & 0.559 & 0.483 \\ Propionate(P) & 8.26 & 8.81 & 8.78 & 8.97 & 8.44 & 8.40 & 8.17 & 8.69 & 0.129 & 0.534 & 0.289 & 0.326 \\ A: P ratio & 4.14 \({}^{\rm\,a}\) & 3.68 \({}^{\rm\,c}\) & 3.97 \({}^{\rm\,ab}\) & 4.11 \({}^{\rm\,a}\) & 4.06 \({}^{\rm\,ab}\) & 3.96 \({}^{\rm\,ab}\) & 3.89 \({}^{\rm\,b}\) & 4.08 \({}^{\rm\,a}\) & 0.034 & 0.228 & 0.175 & 0.643 \\ Isobutyrate & 0.56 & 0.60 & 0.60 & 0.64 & 0.59 & 0.61 & 0.55 & 0.60 & 0.009 & 0.522 & 0.056 & 0.522 \\ Butyrate & 4.51 \({}^{\rm\,ab}\) & 3.8 \({}^{\rm\,c}\) & 4.92 \({}^{\rm\,a}\) & 4.75 \({}^{\rm\,ab}\) & 4.54 \({}^{\rm\,b}\) & 4.2 \({}^{\rm\,b}\) & 4.46 \({}^{\rm\,ab}\) & 4.74 \({}^{\rm\,ab}\) & 0.089 & 0.004 & 0.096 & 0.956 \\ Isovalerate & 1.11 \({}^{\rm\,c}\) & 1.2 \({}^{\rm\,bc}\) & 1.21 \({}^{\rm\,lc}\) & 1.44 \({}^{\rm\,a}\) & 1.16 \({}^{\rm\,lc}\) & 1.22 \({}^{\rm\,b}\) & 1.07 \({}^{\rm\,c}\) & 1.29 \({}^{\rm\,b}\) & 0.027 & 0.047 & 0.001 & 0.141 \\ Valerate & 0.61 & 0.63 & 0.65 & 0.67 & 0.59 & 0.61 & 0.56 & 0.71 & 0.014 & 0.135 & 0.075 & 0.339 \\ \hline \hline \end{tabular}  
* \(\pm\)-Means within the same row without the same letter superscripts are significantly different (likely steep \(<\) 0.05). SS stage: 2.7. treatment: 1. time; \({}^{\rm\,c}\): SEM: Standard error of the mean.
* 3 MWH7 = what harvested 47.00 in mild stage and preserved as hay; MWS7 = what harvested 47.00 in mild stage and preserved as slage; DWH7 = what harvested at 7.00 in dough stage and preserved as slage; MWS7 = what harvested at 7.00 in dough stage and preserved as slage; MWH15 = what harvested at 15500 in mild stage and preserved as hay; MWS15 = what harvested at 15500 in mild stage and preserved as slage; DWH15 = what harvested at 15500 in dough stage and preserved as slage. \({}^{\rm\,d}\): PW-value is the significance level based on actual statistics.  
\end{table} 
Table 2: Effects of different treatments on vitro fermentation 1.2.