Table 6.

Effect of dietary ingredient and soluble NSP level on short chain fatty acid profiles in the caeca at d 35 (µmol/g fresh sample).

Treatment		Acetic	Propionic	Isobutyric	Butyric	Isovaleric	Valeric	Lactic	Succinic	Total
Grain	sNSP level
Corn	High	86.17	9.305	1.881	29.62	4.399	2.244	0.667	3.65	129.6c
	Medium	101.13	9.423	2.163	32.12	5.337	2.578	0.846	5.78	159.4abc
	Low	88.01	8.738	2.033	28.23	3.424	2.162	0.490	3.80	146.4bc
Wheat	High	113.11	9.727	1.243	46.79	5.845	2.128	1.270	8.89	189.0a
	Medium	105.89	9.846	1.398	43.31	5.910	2.121	1.206	6.95	176.6ab
	Low	103.26	9.577	1.617	36.01	4.384	2.196	0.909	7.91	165.3abc
SEM1					3.249	0.686	0.189	0.178	1.72	9.82
Grain
Corn		91.77b	9.155	2.026a	29.99b	4.387	2.328	0.668b	4.41b	145.2
Wheat		107.42a	9.717	1.419b	42.04a	5.380	2.148	1.128a	7.91a	177.0
sNSP level
High		99.64	9.516	1.562	38.20	5.122ab	2.186	0.969	6.27	159.3
Medium		103.51	9.635	1.825	37.72	5.624a	2.349	1.026	6.36	168.0
Low		95.63	9.157	1.780	32.12	3.904b	2.179	0.700	5.86	155.9
P-value
Grain		0.001	0.253	<0.001	<0.001	0.053	0.192	0.003	0.007	<0.001
sNSP level		0.332	0.771	0.121	0.075	0.025	0.512	0.177	0.939	0.358
sNSP level linear		-	-	-	-	0.513	-	-	-	-
sNSP level quadratic		-	-	-	-	0.711	-	-	-	-
Grain × sNSP level		0.110	0.923	0.418	0.261	0.764	0.327	0.778	0.378	0.028

^a-bMean values within a main effect or interaction not sharing a common letter are different (P ≤ 0.05).

¹Pooled standard error of mean.