Table 3.
Effects of 0 or 1.97 mM camphor (CNT or CAM, respectively) on pH, total short-chain fatty acid, and acetate to propionate ratio concentrations (mM) from separate in vitro mixed ruminal microorganism fermentations incubated for 0, 1, 2, 4, 12, or 24 h.
| Item | Treatment | P | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| LJC0 | LJC30 | HJC0 | HJC30 | SEM | B×D | MO | Hour | B | D | |||||
| CNT | CAM | CNT | CAM | CNT | CAM | CNT | CAM | |||||||
| pH | ||||||||||||||
| 0 H | 6.62 | 6.62 | 6.58 | 6.65 | ||||||||||
| 24 H | 6.50 | 6.50 | 6.50 | 6.50 | 6.46 | 6.47 | 6.61 | 6.57 | ||||||
| Total SCFA, mM | 0.62 | <0.001 | 0.28 | <0.001 | 0.02 | <0.001 | ||||||||
| 0 H | 21.20 | 19.12 | 26.38 | 18.70 | ||||||||||
| 1 H | 24.53 | 23.93 | 23.04 | 22.79 | 31.67 | 32.61 | 29.91 | 28.10 | ||||||
| 2 H | 34.99 | 35.67 | 30.91 | 29.26 | 28.10 | 28.50 | 20.74 | 22.25 | ||||||
| 4 H | 27.15 | 19.82 | 26.88 | 24.41 | 34.48 | 21.49 | 22.00 | 20.80 | ||||||
| 12 H | 31.51 | 34.08 | 29.02 | 26.70 | 30.84 | 30.84 | 20.39 | 16.10 | ||||||
| 24 H | 30.84 | 32.61 | 29.14 | 30.02 | 26.83 | 28.97 | 27.45 | 20.88 | ||||||
| A:P | 0.14 | 0.02 | 0.05 | <0.001 | <0.001 | <0.001 | ||||||||
| 0 H | 4.33 | 4.84 | 4.47 | 5.09 | ||||||||||
| 1 H | 4.24 | 4.36 | 4.92 | 4.92 | 4.47 | 4.51 | 7.36 | 7.65 | ||||||
| 2 H | 5.62 | 5.65 | 6.84 | 7.92 | 4.62 | 4.61 | 5.03 | 5.03 | ||||||
| 4 H | 4.16 | 3.71 | 8.63 | 6.36 | 4.38 | 4.54 | 5.10 | 5.44 | ||||||
| 12 H | 4.11 | 6.18 | 8.03 | 6.39 | 4.68 | 4.67 | 5.61 | 5.64 | ||||||
| 24 H | 4.28 | 6.00 | 7.84 | 6.65 | 4.57 | 4.33 | 4.86 | 5.16 | ||||||
B × D, bloodline diet interaction across time and MO combinations; MO, monoterpene effect, control versus Camphor nested within B × D group; Hour, time effect, all incubation time points nested within B × D group; B, bloodline effect, LJC versus HJC; D, diet effect, 0 versus 30.