Table 5.
Effects of dietary treatments on intestinal microflora.
| Dietary treatment1 |
Effects of RC2 |
Effects of FC3 |
|||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Items (log10 cfu/g) | CON | RC1 | RC2 | RC4 | FC1 | FC2 | FC4 | SEM | P | L | Q | L | Q |
| Lactobacillus spp. | 8.3b | 8.3b | 8.7b | 8.5b | 9.3a | 8.4b | 8.1b | 0.11 | * | NS | NS | NS | ** |
| Enterococcus spp. | 7.3 | 7.7 | 7.4 | 7.7 | 7.4 | 7.7 | 7.3 | 0.11 | NS | NS | NS | NS | NS |
| Escherichia coli | 7.3 | 7.8 | 7.2 | 7.2 | 7.5 | 7.9 | 7.7 | 0.15 | NS | NS | NS | NS | NS |
a,b
Means in the same row that do not share a common superscript are significantly different (P < 0.05). RC = raw sour cherry kernel, FC = fermented sour cherry kernel, L = Linear, Q = Quadratic, * = P < 0.05, ** = P < 0.01.
1
CON = basal diet, RC1, RC2, and RC4 = basal diet containing 1, 2, and 4% raw sour cherry kernel, respectively, FC1, FC2, and FC4 = basal diet containing 1, 2, and 4% fermented sour cherry kernel, respectively.
2,3
Orthogonal polynomials were used to determine linear and quadratic effect of raw and fermented sour cherry kernel.