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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
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Journal of Animal Science and Technology

ISSN: 2055-0391