. 2022 May 21;101(8):101970. doi: 10.1016/j.psj.2022.101970

Table 5.

Effect of Bacillus species–fermented products and essential oils on cecal short-chain fatty acid levels of broilers.

								P value
	C¹	A	SYN	EO	SYN+ EO	SEM	P value	SYN	EO	SYN × EO
Formic acid (μM)	0	0.8	5.2	1.7	23.4	3.19	0.091	0.078	0.180	0.262
Acetic acid (μM)	3,064.9	1,184.5	2,715.6	2,208.7	2,527.2	277.10	0.261	0.981	0.437	0.617
Propionic acid (μM)	573.4	212.3	508.3	461.7	422.3	61.52	0.444	0.738	0.529	0.934
Butyric acid (μM)	646.8^a	89.1^b	426.6^ab	284.2^ab	234.8^ab	64.87	0.050	0.334	0.061	0.535
Isobutyric acid (μM)	49.2^ab	20.4^b	38.3^ab	74.1^ab	85.7^a	7.52	0.019	0.980	0.028	0.450
Pentanoic acid (μM)	78.7	28.3	21.3	32.4	49.2	3.66	0.111	0.618	0.957	0.151
2-methylbutyric acid (μM)	18.6^bc	8.3^c	21.3^bc	32.4^ab	49.2^a	3.66	< 0.001	0.054	< 0.001	0.150
3-methylbutyric acid (μM)	14.9^bc	11.0^c	18.7^bc	27.9^ab	41.4^a	2.81	< 0.001	0.028	< 0.001	0.181
Hexanoic acid (μM)	4.7	2.9	5.7	4.4	4.5	0.39	0.300	0.550	0.391	0.651
4-methylpentanoic acid (μM)	0.8	0.3	0.7	0.9	0.8	0.09	0.201	0.662	0.675	0.903

^a-c

Means in the same row without common superscripts are significantly different (P ≤ 0.05).

C = Basal diet; A = Basal diet plus enramycin (10 mg/kg); SYN = Basal diet plus Bacillus species–fermented products; EO = Basal diet plus essential oils; SYN+EO = Basal diet plus Bacillus species–fermented products and essential oils.