Table 4.

Changes in SCFAs contents produced during fermentation.

SCFAs(mmol/L)	Time	CON	INU	LDSPs
Acetic acid	0	2.76 ± 0.10d, A	2.76 ± 0.10d, A	2.76 ± 0.10d, A
	6	5.02 ± 0.12a, C	7.18 ± 0.17c, B	20.72 ± 0.05b, A
	12	4.57 ± 0.05c, C	11.75 ± 0.11b, B	20.09 ± 0.13c, A
	24	4.90 ± 0.23b, C	28.64 ± 0.17a, B	18.70 ± 0.01a, A
Propionic acid	0	0.86 ± 0.03d, A	0.86 ± 0.03d, A	0.86 ± 0.03d, A
	6	1.75 ± 0.10c, C	10.16 ± 0.29c, B	14.60 ± 0.09c, A
	12	3.06 ± 0.03b, C	11.71 ± 0.40b, B	17.78 ± 0.14b, A
	24	4.43 ± 0.02a, C	15.78 ± 0.20a, B	26.31 ± 0.16a, A
n-Butyric acid	0	0.76 ± 0.02c, A	0.76 ± 0.02d, A	0.76 ± 0.02d, A
	6	0.47 ± 0.05d, C	1.17 ± 0.13b, B	15.32 ± 0.18c, A
	12	1.80 ± 0.15a, C	1.57 ± 0.04a, B	34.44 ± 0.04b, A
	24	0.89 ± 0.07b, C	1.12 ± 0.01c, B	45.10 ± 0.29a, A
i-Butyric acid	0	ND	ND	ND
	6	0.06 ± 0.03b, B	ND	0.12 ± 0.05b, A
	12	0.20 ± 0.11a, A	0.03 ± 0.01, B	0.32 ± 0.01a, A
	24	0.19 ± 0.06a, B	0.13 ± 0.03, B	0.40 ± 0.09a, A
n-Valeric acid	0	ND	ND	ND
	6	0.21 ± 0.37c, A	ND	ND
	12	0.76 ± 0.66b, C	0.60 ± 0.21b, B	2.97 ± 0.19a, A
	24	1.83 ± 0.15a, B	1.18 ± 0.23a, A	1.91 ± 0.10b, A
i-Valeric acid	0	ND	ND	ND
	6	ND	ND	ND
	12	ND	1.00 ± 0.05a, B	1.42 ± 0.31a, A
	24	ND	ND	ND
Total acid	0	4.39 ± 0.12d, A	4.39 ± 0.12d, A	4.39 ± 0.12d, A
	6	7.46 ± 0.13c, C	18.51 ± 0.08c, B	50.64 ± 0.05c, A
	12	10.19 ± 0.16b, C	26.63 ± 0.19b, B	76.69 ± 0.09b, A
	24	12.05 ± 0.03a, C	46.72 ± 0.21a, B	92.02 ± 0.13a, A

Data are expressed as mean ± SD (n = 5), a–d (lowercase letter) mean significant differences among different times (p < 0.05) in the same group, and A–C (capital letter) represent significant differences among different groups (p < 0.05) at the same time. CON, the blank control (no additional carbon source supplement); INU, the positive control (INU supplement), and LDSPs, the experimental group (LDSPs supplement); ND, not detected.