Table 3.
Effect of fermented products produced by B. licheniformis on the cecal short-chain fatty acid levels of broilers in response to the coccidial challenge.
| Item | NC 1 | PC | FP | SEM | p Value | ||
|---|---|---|---|---|---|---|---|
| NC vs. PC | PC vs. FP | FP vs. NC | |||||
| Formic acid (μM) | 1.2 | 0.7 | 1.0 | 0.10 | 0.065 | 0.104 | 0.360 |
| Acetic acid (μM) | 60.3 | 59.6 | 69.1 | 4.76 | 0.961 | 0.459 | 0.537 |
| Propionic acid (μM) | 1.4 | 1.9 | 3.9 | 0.44 | 0.481 | <0.001 | 0.020 |
| Butyric acid (μM) | 7.8 | 8.6 | 12.7 | 1.02 | 0.621 | 0.153 | 0.064 |
| Isobutyric acid (μM) | 0.2 | 0.4 | 0.3 | 0.05 | 0.366 | 0.822 | 0.084 |
1 NC = Basal diet; PC = Basal diet in combination with the coccidial challenge; FP = Basal diet plus 1 g/kg of B. licheniformis-fermented products in combination with the coccidial challenge.