after incubation of hindgut inocula of Siberian

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 ± 459^a	3073 ± 442^ad	123 ± 18^ab	9 ± 1	86 ± 59	93	4	0	2
		AXOS	1520 ± 229^b	1368 ± 179^b	117 ± 55^ab	10 ± 1	7 ± 1	91	7	1	1
	AXOS	xylose	3539 ± 439^a	3459 ± 411^ac	35 ± 3^a	37 ± 31	5 ± 1	98	1	1	0
		AXOS	1896 ± 158^ab	1686 ± 146^bd	178 ± 14^b	10 ± 2	6 ± 1	89	9	1	0
	Control	Fructose	2653 ± 397^ab	2580 ± 372^abcd	33 ± 14^a	13 ± 3	23 ± 18	97	1	0	1
		OF	2321 ± 392^ab	2096 ± 357^abcd	191 ± 25^b	8 ± 1	21 ± 16	90	8	0	1
	OF	Fructose	1929 ± 353^ab	1849 ± 320^bd	41 ± 14^a	13 ± 4	20 ± 14	96	2	1	1
		OF	2434 ± 298^ab	2178 ± 233^abcd	175 ± 11^b	8 ± 1	66 ± 54	90	7	0	2
48h	Control	xylose	5073 ± 650	3832 ± 86^ab	112 ± 2^ab	338 ± 173	779 ± 404^abc	77	2	6	14
		AXOS	3653 ± 450	2808 ± 201^b	315 ± 32^a	40 ± 7	478 ± 247^ac	78	9	1	12
	AXOS	xylose	6072 ± 517	4443 ± 320^a	68 ± 10^b	868 ± 82	683 ± 295^ac	74	1	14	11
		AXOS	4447 ± 539	3538 ± 235^ab	253 ± 29^ab	63 ± 27	582 ± 278^ac	81	6	1	12
	Control	Fructose	4578 ± 1089	2979 ± 221^b	113 ± 61^ab	1119 ± 724	365 ± 104^ac	70	2	20	8
		OF	6730 ± 323	4400 ± 234^a	280 ± 47^ab	198 ± 38	1851 ± 144^b	65	4	3	28
	OF	Fructose	5144 ± 2117	1929 ± 400^c	102 ± 43^ab	2041 ± 1353	1021 ± 514^abc	55	2	27	15
		OF	6531 ± 42	3889 ± 227^ab	257 ± 84^ab	246 ± 137	2121 ± 31^b	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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