Table 3.
Microbial composition of diets (cfu/g).
| Parameter | Group | SEM | p-Value | ||
|---|---|---|---|---|---|
| C | FRA | FR | |||
| First sampling | |||||
| Total number of mesophilic bacteria | 3.5 × 103 | 2.5 × 103 | 3.6 × 103 | 252.5 | 0.426 |
| Total number of fungi | 3.9 × 10 a | 2.5 × 10 b | 1.0 × 10 c | 3.99 | <0.001 |
| Total number of coliforms | 2.9 × 102 | 3.0 × 102 | 2.5 × 102 | 3.99 | 0.436 |
| Total number of Escherichia coli | ng | ng | ng | – | – |
| Total number of LAB of the genus Lactobacillus | ng b | 5.1 × 103 a | 5.4 × 103 a | 727.9 | <0.001 |
| Total number of Clostridium perfringens | ng | ng | ng | – | – |
| Second sampling | |||||
| Total number of mesophilic bacteria | 3.3 × 103 | 2.8 × 103 | 3.4 × 103 | 332.1 | 0.750 |
| Total number of fungi | 3.8 × 10 a | 2.9 × 10 b | 1.8 × 10 c | 2.66 | <0.001 |
| Total number of coliforms | 2.6 × 102 | 2.9 × 102 | 2.6 × 102 | 34.50 | 0.926 |
| Total number of Escherichia coli | ng | ng | ng | – | – |
| Total number of LAB of the genus Lactobacillus | ng c | 4.0 × 103 b | 5.2 × 103 a | 683.4 | <0.001 |
| Total number of Clostridium perfringens | ng | ng | ng | – | – |
LAB—lactic acid bacteria; SEM—standard error of the mean; ng—no growth; a–c—values within a row with different superscripts differ significantly (p ≤ 0.05). Groups: C—control; FRA—group receiving a diet based on the control diet, with 8% fermented rapeseed meal (FRSMb) in place of some of the soybean meal (SBM); FR—group receiving a diet based on the control diet, with 8% FRSMb in place of some of the SBM, but without enzyme additives, pro- and prebiotic additives, organic acids, or added zinc.