Table 4.
Comparison of SCFAs content in lyophilized and fresh samples.
| SCFAs | FD Amount 1 (µmol/g) | FR Amount 1 (µmol/g) |
p-Value FD vs. FR 2 |
|---|---|---|---|
| Acetic | 73.8 ± 7.2 | 69.4 ± 5.2 | 0.504 |
| Propionic | 19.0 ± 1.7 | 21.0 ± 1.6 | 0.270 |
| IsoButyric | 4.8 ± 0.5 | 5.9 ± 0.3 | 0.058 |
| Butyric | 21.0 ± 2.8 | 22.2 ± 0.5 | 0.548 |
| IsoValeric | 7.0 ± 0.8 | 8.4 ± 0.4 | 0.101 |
| Valeric | 4.9 ± 0.7 | 5.4 ± 0.1 | 0.289 |
| 4-methyl valeric | 0.3 ± 0.0 | ND | 1.62 × 10−5 * |
| Hexanoic | 0.6 ± 0.0 | 0.6 ± 0.0 | 0.915 |
| Heptanoic | 0.3 ± 0.1 | ND | 0.011 * |
n = 3; n—number of samples prepared for each pre-treatment type. 1 Values are unadjusted means ± SD. 2 Student’s t-test; * = p < 0.05. SCFAs—short-chain fatty acids; FD—lyophilized sample; FR—fresh sample; ND—not detected.