Table 2.

Effect of dietary protein amount, protein type, and resistant starch supplementation on fecal fermentation measures^a

	Treatment groups						P^b
	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

Abbreviation: RS, resistant starch.

↵^aValues expressed as means ± SE (n = 12).
↵^bUnivariate ANOVA was used to determine the main effect of protein amount, protein type, and resistant starch supplementation.