TABLE 2.

α‐diversity indices of gut microbiota of the different substrate fermentation slurry (n = 3)

Sample	Observed species	Chao1	Shannon	Simpson
FOS	565.03 ± 21.17c	885.08 ± 24.22ab	3.33 ± 0.05d	0.69 ± 0.01d
QPs	620.33 ± 24.81b	913.40 ± 28.42ab	4.75 ± 0.08b	0.90 ± 0.01b
Cooked Q	546.73 ± 11.95c	848.47 ± 28.40b	3.65 ± 0.05c	0.82 ± 0.01c
Uncooked Q	543.10 ± 22.30c	817.96 ± 25.70b	3.67 ± 0.04c	0.80 ± 0.01c
Blank	739.60 ± 43.43a	946.31 ± 24.99a	6.07 ± 0.38a	0.94 ± 0.01a

Results in each column are statistically different (ANOVA, LSD test, p <.05) with a > b > c > d.

Abbreviations: QPs, quinoa polysaccharides; FOS, Fructooligosaccharide.