Table 3.

Changes in pH and the contents of SCFAs at different time points of fermentation.

Treatment	Time	pH	Short-chain fatty acids (mmol/L)
	(h)		Acetic acid	Propionic acid	Butyric acid	Total
BLANK	0	7.12 ± 0.3a, A	2.64 ± 1.75d, A	0.09 ± 0.05c, A	0.12 ± 0.11b, A	2.86 ± 1.60d, A
	6	7.02 ± 0.11ab, A	4.34 ± 3.12cd, B	0.46 ± 0.06b, A	0.18 ± 0.01b, A	4.98 ± 3.17cd, B
	12	6.86 ± 0.14bc, A	9.93 ± 1.48bc, B	0.94 ± 0.24a, A	0.18 ± 0.03b, B	11.05 ± 1.71bc, B
	24	6.79 ± 0.13bc, A	14.19 ± 5.88b, B	0.97 ± 0.16a, A	0.22 ± 15.39b, A	15.39 ± 6.00b, B
	48	6.70 ± 0.19c, A	21.09 ± 4.50a, C	1.14 ± 0.14a, B	0.52 ± 0.07a, A	22.75 ± 4.68a, C
FOS	0	7.02 ± 0.22a, A	5.09 ± 2.21d, A	0.24 ± 0.21c, A	0.11 ± 0.10b, A	5.44 ± 2.33d, A
	6	5.41 ± 0.2b, C	12.34 ± 3.84cd, A	0.38 ± 0.03c, A	0.20 ± 0.06b, A	12.91 ± 3.94d, A
	12	4.52 ± 0.13c, C	20.13 ± 4.22c, A	1.65 ± 0.60b, A	0.28 ± 0.02b, B	22.06 ± 4.77c, A
	24	3.93 ± 0.02d, C	28.60 ± 6.01b, A	1.78 ± 0.73b, A	2.68 ± 0.81ab, A	33.07 ± 7.21b, A
	48	3.78 ± 0.13d, B	45.03 ± 6.46a, A	6.30 ± 1.35a, A	4.84 ± 3.15a, A	56.17 ± 4.76a, A
MEPS-I	0	6.95 ± 0.19a, A	2.51 ± 1.21e, A	0.09 ± 0.01b, A	0.15 ± 0.01b, A	2.75 ± 1.23e, A
	6	5.76 ± 0.14b, B	10.29 ± 2.33d, AB	0.41 ± 0.40b, A	0.80 ± 0.68ab, A	11.50 ± 1.88d, A
	12	4.87 ± 0.11c, B	16.05 ± 4.32c, AB	0.97 ± 0.18b, A	1.64 ± 0.35ab, A	18.66 ± 4.82c, AB
	24	4.11 ± 0.06d, B	25.88 ± 1.81b, A	1.00 ± 0.22b, A	2.84 ± 3.22ab, A	29.72 ± 5.08b, A
	48	3.82 ± 0.11e, B	32.16 ± 1.95a, B	6.05 ± 6.20a, A	2.89 ±3.29a, A	45.56 ± 5.79a, B

Notes: Different capital letters (A-C) indicate significant differences among different groups (p < 0.05) at the same fermentation time point, while different lowercase letters (a-e) represent significant differences among different fermentation times (p < 0.05) in the same group.