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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.