3. Results
The pH, microbial composition and concentration of organic acids in the three experimental diets are shown in Table 1. The pH decreased from 4.38 to 4.16 with increasing levels of acetic acid in the diets. The concentration of acetic acid was very close to the expected values, 28, 57, and 111 mM in the ‘30 mM’, ‘60 mM’, and ‘120 mM’ diet, respectively. The microbial composition and the level of the other organic acids measured were very similar in the three dietary treatments.