Table 3.

Quantification of major hindgut bacterial diversity present in meat goat (n = 6) as analyzed using bTEFAP pyrosequencing method¹.

Item	Diets2			SEM	P values3
	Control	15% PB	30% PB		L	Q
Acinetobacter haemolyticus	1.1	1.2	0.2	0.06	0.32	0.54
Acinetobacter lwoffii	7.0	6.5	0.3	3.70	0.22	0.56
Acinetobacter radioresistens	1.4	4.2	1.1	0.92	0.80	0.03
Acinetobacter rhizosphaerae	1.1	1.5	0.9	0.47	0.76	0.39
Acinetobacter schindleri	3.4	8.5	5.3	0.82	0.46	0.11
Bacteroides capillosus	0.5	1.1	2.7	0.60	0.02	0.52
Clostridium orbiscindens	0.02	1.4	2.3	0.48	0.03	0.92
Comamonas aquatica	2.4	3.9	4.7	1.43	0.25	0.88
Enterobacter hormaechei	0.8	3.3	2.0	0.95	0.42	0.16
Escherichia albertii	0.6	1.5	0.9	0.53	0.73	0.25
Escherichia fergusonii	0.6	1.9	1.2	0.60	0.49	0.18
Flavobacterium columnare	0.4	2.0	0.5	0.83	0.91	0.18
Flavobacterium gelidilacus	5.81	1.2	1.7	1.14	0.02	1.10
Flavobacterium succinicans	1.7	0.2	1.3	1.80	0.58	0.15
Myroides odoratimimus	7.8	4.5	1.2	2.58	0.09	0.99
Oscillospira guilliermondii	0.99	1.2	3.0	0.69	0.06	0.38
Sphingobacterium faecium	1.2	4.4	0.53	1.09	0.83	0.16
Sphingobacterium mizutaii	1.8	0.6	1.4	0.41	0.40	0.07
Stenotrophomonas koreensis	23.9	9.9	17.2	7.40	0.53	0.28
Rummeliibacillus pycnus	8.54	9.9	6.9	0.35	0.75	0.63

¹Data were presented with a cutoff value of 0.9%.

²Control (0% PB), 15% PB, and 30% PB on an as-fed basis.

³Polynomial contrasts for equally spaced treatments.

L: linear effect; Q: quadratic effect.