Effect of dietary protein amount, protein type, and resistant starch supplementation on fecal fermentation measuresa
Treatment groups | Pb | ||||||||
---|---|---|---|---|---|---|---|---|---|
Low casein | High casein | High casein + RS | Low meat | High meat | High meat + RS | Protein amount | Protein type | RS | |
Fecal pH | 7.8 ± 0.1 | 7.5 ± 0.1 | 6.9 ± 0.6 | 7.2 ± 0.1 | 7.6 ± 0.1 | 6.7 ± 0.1 | 0.91 | 0.09 | <0.0001 |
Acetate, μmol/g | 16.8 ± 2.8 | 20.0 ± 3.4 | 28.0 ± 3.6 | 28.1 ± 4.6 | 25.3 ± 4.7 | 41.4 ± 3.9 | 0.76 | 0.07 | <0.0001 |
Propionate, μmol/g | 4.7 ± 0.6 | 4.9 ± 0.6 | 17.9 ± 2.2 | 6.4 ± 0.7 | 6.9 ± 0.9 | 26.4 ± 2.1 | 0.21 | 0.01 | <0.0001 |
Butyrate, μmol/g | 2.9 ± 0.6 | 3.5 ± 0.4 | 12.2 ± 1.7 | 3.9 ± 0.6 | 6.2 ± 1.7 | 17.4 ± 2.1 | 0.15 | 0.08 | <0.0001 |
Total SCFAs, μmol/g | 24.0 ± 3.8 | 28.4 ± 4.3 | 58.1 ± 7.0 | 38.4 ± 5.6 | 38.4 ± 6.2 | 85.2 ± 7.2 | 0.91 | 0.039 | <0.0001 |
Ammonia, μmol/mL | 6.5 ± 1.5 | 8.3 ± 1.9 | 4.5 ± 0.9 | 4.1 ± 0.3 | 6.3 ± 1.6 | 3.7 ± 0.4 | 0.19 | 0.15 | 0.05 |
Phenol, μg/g | 1.5 ± 0.3 | 1.4 ± 0.3 | 0.2 ± 0.1 | 1.3 ± 0.3 | 1.9 ± 0.3 | 0.9 ± 0.3 | 0.29 | 0.53 | <0.0001 |
p-Cresol, μg/g | 3.8 ± 0.4 | 3.9 ± 0.8 | 2.2 ± 0.1 | 5.9 ± 0.9 | 7.4 ± 0.8 | 6.2 ± 0.6 | 0.48 | <0.0001 | 0.16 |