. 2020 Apr 15;99(7):3532–3539. doi: 10.1016/j.psj.2020.03.034

Table 3.

Effects of soybean oligosaccharides, stachyose, and raffinose on the concentrations of volatile fatty acids and lactic acid in the cecum of broilers (mg/g).

Groups	Acetic acid	Propionic acid	Butyric acid	Latic acid
Positive control	1.4^d	0.5^d	1.2^a	0.8^a
Negative control	1.2^d	0.3^d	0.4^d	0.7^a,b
Soybean oligosaccharide	2.6^b	2.0^b	0.7^b	0.5^b
Stachyose	3.4^a	2.7^a	0.6^c	0.3^c
Raffinose	2.1^c	1.5^c	1.8^b	0.7^a,b
SEM	0.15	0.19	1.15	0.04

^a-dFigures with different superscripts within the same column are significantly different (P < 0.05).