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Table 5 Effects of dietary treatment on VFA concentration

From: Effects of amino acid composition in pig diet on odorous compounds and microbial characteristics of swine excreta

aVFA, ppm 2012 2007 dSEM p-value
Acetic acid 483 443 14.34 0.17
Propionic acid 170 163 5.52 0.71
Butyric acid 83 81 3.12 0.08
Valeric acid 23 21 0.71 0.56
Iso-butyric acid 22 21 1.08 0.47
Iso-valeric acid 39 36 2.18 0.24
bSCFA 759 708 22.46 0.02
cBCFA 62 57 3.27 0.50
  1. a VFA, volatile fatty acids; means of 8 pigs per treatment with two replicates
  2. b SCFA, Short Chain Fatty Acid = Acetic acid + Propionic acid + Butyric acid
  3. c BCFA, Branched Chain Fatty Acid = Iso-butyric acid + Iso-valeric acid
  4. d SEM Standard errors of the means