. 2018 Sep 5;5:201. doi: 10.3389/fvets.2018.00201

Table 5.

Effect of different oils on pH and the volatile fatty acids (VFA) concentrations in an in vitro batch culture using a hay-based diet.

Oil	Conc. (%, v/v)	pH	Total VFA, mmol/L	Acetate (A), mmol/100 mmol	Propionate (P), mmol/100 mmol	Butyrate, mmol/100 mmol	Valerate, mmol/100 mmol	BCVFA, mmol/100 mmol	A:P
Açaí	0	6.19^ab	97.1	64.7	15.7^a	15.0	2.0	2.9^ab	4.1^b
	1	6.11^b	102.5	63.3	17.6^a	15.5	2.0	2.3^b	3.6^b
	2	6.18^ab	82.3	64.5	15.0^a	15.3	2.0	2.7^ab	4.3^b
	5	6.34^a	63.9	67.5	11.5^b	15.3	1.6	3.3^a	5.9^a
Buriti	0	6.19^ab	97.1	64.7	15.7	15.0^a	2.0	2.9^a	4.1
	1	6.11^b	89.3	65.1	14.5	15.4^a	1.9	2.6^ab	4.5
	2	6.09^b	87.1	64.2	15.9	15.5^a	2.0	2.2^b	4.0
	5	6.35^a	58.7	66.1	16.1	13.1^b	1.8	2.0^b	4.1
Carrot	0	6.19^b	97.1	64.7	15.7^b	15.0^a	2.0	2.9^a	4.1
	1	6.19^b	78.3	64.3	20.1^a	11.9^b	1.9	1.2^b	3.2
	2	6.45^a	59.2	66.5	19.1^a	9.9^b	1.9	1.3^b	3.5
	5	6.53^a	57.9	68.0	17.3^ab	10.3^b	1.6	1.8^b	3.9
Macaúba	0	6.19^b	97.1	64.7	15.7	15.0^a	2.0	2.9^a	4.1
	1	6.28^ab	65.8	66.5	16.4	12.7^b	1.8	2.0^b	4.1
	2	6.39^a	71.7	64.8	16.2	13.5^ab	2.2	2.9^a	4.0
	5	6.42^a	61.9	64.8	16.8	14.1^ab	2.0	2.9^a	3.9
Manjericão	0	6.19^b	97.1	64.7	15.7	15.0^a	2.0	2.9^a	4.1
	1	6.24^ab	78.8	64.6	17.2	13.8^ab	2.1	2.2^b	3.8
	2	6.37^ab	73.5	64.3	17.3	13.6^ab	2.0	2.8^ab	3.7
	5	6.43^a	61.8	65.3	15.7	12.3^b	1.6	2.9^ab	4.2
Passionfruit	0	6.19^b	97.1	64.7	15.7	15.0^a	2.0	2.9^a	4.1
	1	6.06^b	76.7	65.4	18.0	12.0^b	1.8	2.4^ab	3.6
	2	6.52^a	54.1	68.1	17.6	9.6^c	1.7	2.0^b	3.9
	5	6.66^a	44.5	69.9	16.0	9.5^c	1.4	2.0^b	4.4
Pequi	0	6.19^b	97.1	64.7	15.7^b	15.0^a	2.0	2.9^a	4.1^b
	1	6.43^a	65.0	65.3	22.0^a	9.5^b	1.8	1.2^b	3.0^b
	2	6.46^a	52.3	65.7	21.8^a	10.5^b	1.8	1.5^b	3.0^b
	5	6.48^a	44.9	69.0	15.8^b	10.2^b	1.6	2.4^a	4.4^a
SEM		0.08	10.08	1.48	1.17	0.80	0.12	0.27	0.30
P-value	Oil	<0.01	0.03	0.14	<0.01	<0.01	0.07	<0.01	<0.01
	Conc.	<0.01	<0.01	<0.01	<0.01	<0.01	<0.01	<0.01	<0.01
	Oil × Conc.	0.05	0.64	0.62	<0.01	<0.01	0.46	<0.01	0.03
	L	<0.01	<0.01	<0.01	0.07	<0.01	<0.01	0.28	<0.01
	Q	0.26	0.22	0.56	<0.01	<0.01	0.01	<0.01	<0.01

Superscripts that differ within each column are significantly different within each oil treatment.

SEM, standard error of the means; Conc., concentration; L, linear; Q, quadratic; BCVFA, branched-chain volatile fatty acids (iso-butyric + iso-valeric).