Table 3
In vitro volatile fatty acid concentration as affected by the addition of Korean rice wine residue (RWR)

Parameters	Incubation time (h)	Con	T1	T2	SEM	P value	P value
Parameters	Incubation time (h)	Con	T1	T2	SEM	All	C vs T
Acetate	0	23.88	23.56	23.57	0.163	0.075	0.081
(mM)	12	31.74^a	28.52^ab	26.64^b	1.348	0.101	0.050
	24	38.05^a	36.04^ab	32.54^b	1.310	0.075	0.067
	48	41.81	41.21	40.77	0.361	0.387	0.224
Propionate	0	5.09	5.10	5.24	0.059	0.238	0.199
(mM)	12	13.87	11.06	9.79	1.238	0.169	0.080
	24	18.44^a	16.49^a	12.60^b	0.558	0.017	0.016
	48	20.64	19.14	19.92	0.574	0.297	0.191
Butyrate	0	ND	ND	ND	ND	ND	ND
(mM)	12	8.51^a	7.38^ab	5.71^b	0.568	0.062	0.051
	24	8.83^b	10.82^b	15.64^a	1.060	0.015	0.021
	48	11.74	12.12	15.28	1.735	0.404	0.430
Total VFA	0	28.97	28.67	28.81	0.087	0.269	0.236
(mM)	12	54.13	46.96	42.15	2.699	0.068	0.017
	24	69.95^a	63.35^b	60.78^b	1.569	0.014	0.030
	48	74.19	72.47	75.98	2.379	0.578	0.761
A:P	0	4.69^a	4.62^ab	4.50^b	0.025	0.001	0.002
	12	2.33	2.64	2.73	0.155	0.243	0.302
	24	2.32	2.21	2.59	0.105	0.126	0.057
	48	2.03	2.15	2.05	0.052	0.409	0.330