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Table 1 Cecal parameters from Experiment B

From: Effects of apples and specific apple components on the cecal environment of conventional rats: role of apple pectin

Dietary group

Control

Puree

Cloudy juice

0.33% pectin

Clear juice

Pomace

3.3% pectin

Acetate

(μmol/g cecal content)

98.0 ± 26.6

94.7 ± 30.0

81.5 ± 40.0

86.7 ± 39.7

79.3 ± 27.8

110.9 ± 29.9

101.9 ± 36.7

Propionate

(μmol/g cecal content)

25.7 ± 5.8

24.9 ± 7.4

22.2 ± 10.1

22.6 ± 10.0

21.7 ± 8.7

27.2 ± 8.0

22.8 ± 6.0

Butyrate

(μmol/g cecal content)

14.3 ± 3.7

16.5 ± 7.2

15.7 ± 10.4

15.2 ± 12.5

15.2 ± 8.0

27.9 ± 12.6**

20.8 ± 11.8*

Cecal pH

7.1 ± 0.1

7.1 ± 0.1

7.1 ± 0.3

7.2 ± 0.3

7.2 ± 0.1

7.0 ± 0.1

7.2 ± 0.4

Relative cecum weight

(g/kg b.w.)

7.4 ± 1.5

9.2 ± 1.8

8.0 ± 1.3

7.9 ± 1.5

8.7 ± 2.0

8.8 ± 1.7

8.9 ± 2.2

GUS (U/g cecal content)

5.9 ± 1.8

6.4 ± 2.4

7.2 ± 3.2

7.2 ± 3.4

6.5 ± 3.4

6.5 ± 2.5

7.6 ± 2.7

BGL (U/g cecal content)

5.2 ± 2.2

3.9 ± 1.1**

5.0 ± 2.6

5.9 ± 2.5

4.4 ± 1.1

5.3 ± 1.2

5.7 ± 1.9

  1. The data are averages and standard deviations from 16 animals in each group.
  2. * Asterisks indicate a significant difference from the control group; P < 0.05 (*) or P < 0.01 (**). U is defined as μmol/h.