Table 7.

Effects of the experimental diets on intestinal fermentation parameters in the Salmonella and ETEC F4 trials

Items	Salmonella Trial				ETEC F4 Trial
	CTR	DIC	RSE	P	CTR	DIC	RSE	P
Ileum digesta
pH
4 PI	7.20	7.00	0.228	0.111	6.81	6.80	0.208	0.891
8 PI	7.37	7.34	0.190	0.786	6.86	6.77	0.195	0.346
NH3, μmol/g
4 PI	4.4	2.0	2.77	0.113	0.6	1.4	1.91	0.431
8 PI	14.6	19.1	8.89	0.326	1.0	1.1	0.39	0.752
Lactic acid, μmol/g
4 PI	10.5	29.8	29.17	0.207	23.2	27.7	18.91	0.652
8 PI	41.8	23.4	27.09	0.196	19.1	36.0	25.73	0.209
Colon digesta
pH
4 PI	6.93	6.70	0.274	0.137	6.26	6.37	0.238	0.360
8 PI	7.07	7.04	0.156	0.671	5.97	6.07	0.266	0.464
NH3, μmol/g
4 PI	32.5	24.4	19.94	0.431	10.7	10.8	5.821	0.969
8 PI	57.3	39.1	25.86	0.18	18.5	17.6	6.763	0.801
Total SCFA, μmol/g
4 PI	98	88	37.1	0.613	107	102	21.5	0.606
8 PI	147	136	17.6	0.244	155	163	21.5	0.461
Acetic acid, %
4 PI	55.8	55.2	8.22	0.892	60.5	60.1	6.01	0.907
8 PI	56.0	54.2	7.37	0.629	61.3	60.2	4.06	0.573
Propionic acid, %
4 PI	26.6	24.6	3.86	0.317	22.5	24.7	5.91	0.479
8 PI	21.7	25.9	6.52	0.218	22.6	23.1	3.32	0.778
Butyric acid, %
4 PI	12.9	14.3	6.01	0.649	12.6	11.2	3.78	0.492
8 PI	17.0	15.3	3.61	0.373	13.5	12.7	2.09	0.452
Valeric acid, %
4 PI	2.65	4.10	1.804	0.118	2.73	2.55	1.327	0.802
8 PI	4.10	3.53	1.467	0.456	1.59	2.84	1.056	0.033
BCFA, %
4 PI	2.16	1.83	1.186	0.586	1.68	1.37	0.774	0.465
8 PI	1.27	1.11	0.531	0.566	0.95	1.21	0.365	0.176

BCFA Branched-chain fatty acids, PI Post-inoculation day, RSE Residual standard error, SCFA Short-chain fatty acids