Table 5.

In vitro fermentation characteristics of pea flours in the short and medium terms (second gas test trial)

				P-value
Incubation time (h)	PCF	PFF	SEM	F	Run
Cumulative gas production (mL 200 mg−1 DM)
1	2.7a	4.6b	0.19	<0.001	0.05
2	4.6a	8.9b	0.47	<0.001	0.89
4	8.7a	17.5b	0.70	<0.001	0.01
6	13.6a	34.2b	1.05	<0.001	0.06
8	20.4a	52.4b	1.45	<0.001	1.00
12	38.7a	63.1b	3.00	<0.001	0.50
24	75.1a	78.1a	1.54	0.19	0.56
pH
1	6.80a	6.79a	0.008	0.26	0.05
2	6.80a	6.79a	0.006	0.07	0.01
4	6.81a	6.76b	0.006	<0.001	0.01
6	6.80a	6.70b	0.010	<0.001	0.01
8	6.78a	6.64b	0.007	<0.001	0.19
12	6.74a	6.64b	0.013	0.001	0.40
24	6.62a	6.62a	0.001	0.90	0.11
Ammonia concentration (mg L−1)
1	169a	171a	1.0	0.36	0.007
2	173a	181b	1.5	0.006	0.003
4	185a	199b	2.7	0.007	0.01
6	197a	206b	2.1	0.02	<0.001
8	210a	205b	1.6	0.06	0. 46
12	239a	222b	3.0	0.01	0.08
24	298a	296a	5.9	0.89	0.28
Soluble carbohydrates (mg L−1)
1	27.6a	55.9b	0.98	<0.001	0.19
2	25.7a	49.6b	0.45	<0.001	<0.001
4	26.1a	31.1b	0.47	<0.001	0.01
6	25.8a	35.1b	1.51	0.01	0.01
8	27.2a	30.8b	0.75	0.01	0.80
12	30.3a	32.1a	0.89	0.15	0.76
24	44.1a	41.8b	0.63	0.03	0.20

Data are presented as LSMEANS ± SEM. PCF, pea coarse flour, obtained with a crushing roller with a 2.5 mm space; PFF, pea fine flour, obtained with hammer mill with a 2 mm screen; F, feed effect (coarse vs. fine). Mean values in the same row without a common superscript are significantly different at P < 0.05.