Incubation time Diet in vivo Substrate in vitro TotSCFA1 mg l-1 Ac mg l-1 Pr mg l-1 Bu mg l-1 BC mg l-1 Ac (%) Pr (%) Bu(%) BC (%)
24h Control xylose 3296 ± 459a 3073 ± 442ad 123 ± 18ab 9 ± 1 86 ± 59 93 4 0 2
    AXOS 1520 ± 229b 1368 ± 179b 117 ± 55ab 10 ± 1 7 ± 1 91 7 1 1
  AXOS xylose 3539 ± 439a 3459 ± 411ac 35 ± 3a 37 ± 31 5 ± 1 98 1 1 0
    AXOS 1896 ± 158ab 1686 ± 146bd 178 ± 14b 10 ± 2 6 ± 1 89 9 1 0
  Control Fructose 2653 ± 397ab 2580 ± 372abcd 33 ± 14a 13 ± 3 23 ± 18 97 1 0 1
    OF 2321 ± 392ab 2096 ± 357abcd 191 ± 25b 8 ± 1 21 ± 16 90 8 0 1
  OF Fructose 1929 ± 353ab 1849 ± 320bd 41 ± 14a 13 ± 4 20 ± 14 96 2 1 1
    OF 2434 ± 298ab 2178 ± 233abcd 175 ± 11b 8 ± 1 66 ± 54 90 7 0 2
48h Control xylose 5073 ± 650 3832 ± 86ab 112 ± 2ab 338 ± 173 779 ± 404abc 77 2 6 14
    AXOS 3653 ± 450 2808 ± 201b 315 ± 32a 40 ± 7 478 ± 247ac 78 9 1 12
  AXOS xylose 6072 ± 517 4443 ± 320a 68 ± 10b 868 ± 82 683 ± 295ac 74 1 14 11
    AXOS 4447 ± 539 3538 ± 235ab 253 ± 29ab 63 ± 27 582 ± 278ac 81 6 1 12
  Control Fructose 4578 ± 1089 2979 ± 221b 113 ± 61ab 1119 ± 724 365 ± 104ac 70 2 20 8
    OF 6730 ± 323 4400 ± 234a 280 ± 47ab 198 ± 38 1851 ± 144b 65 4 3 28
  OF Fructose 5144 ± 2117 1929 ± 400c 102 ± 43ab 2041 ± 1353 1021 ± 514abc 55 2 27 15
    OF 6531 ± 42 3889 ± 227ab 257 ± 84ab 246 ± 137 2121 ± 31b 60 4 4 32
1Tot SCFA=total short-chain fatty acids (acetic+propionic+butyric+iso-butyric+valeric+iso-valeric+caproic+isocaproic acid; mg l-1); Ac=acetic acid; Pr=propionic acid; Bu=butyric acid; BC=branched-chain SCFA; Ac (%), Pr (%), Bu (%), BC (%)=acetic, propionic, butyric and branched-chain acid as relative proportion to Tot SCFA.
Mean values with different superscripts within the same column and incubation time point differ significantly (p<0.05).
Table 1: Fermentation end-products after incubation of hindgut inocula of Siberian sturgeon with different substrates for 24 and 48 h.
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