Table 2.
Cecal parameters from experiment C.
| Dietary group | Control | 7% pectin | 10 g apple |
|---|---|---|---|
| Propionate (μmol/g cecal content) | 6.8 ± 2.3 | 10.5 ± 4.4 | 10.2 ± 4.1 |
| Butyrate (μmol/g cecal content) | 3.7 ± 2.2 | 9.4 ± 3.1** | 6.7 ± 4.5* |
| Cecal pH | 7.0 ± 0.1 | 6.6 ± 0.2** | 6.8 ± 0.3* |
| Relative cecum weight (g/kg b.w.) | 12.3 ± 1.9 | 19.0 ± 5.2** | 15.2 ± 5.4 |
| GUS (U/g cecal content) | 4.1 ± 1.2 | 10.7 ± 5.6** | 5.9 ± 2.9 |
| BGL (U/g cecal content) | 3.5 ± 0.6 | 4.9 ± 1.8 | 3.8 ± 1.8 |
The data are averages and standard deviations from eight animals in each group.
* Asterisks indicate a significant difference from the control group; P < 0.05 (*) or P < 0.01 (**). U is defined as μmol/h.