Table 4.

Acetate, propionate, and butyrate concentrations (mM) from in vitro mixed ruminal microorganism fermentations containing 0 or 1.97 mM of camphor (CNT or CAM, respectively) and 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
Acetate, mM									0.48	<.001	0.21	<.001	0.004	<0.001
0 H	15.79		14.61		20.08		14.36
1 H	18.18	17.81	17.69	17.51	24.14	24.92	24.81	23.45
2 H	27.76	28.32	25.46	24.60	21.62	21.91	15.98	17.14
4 H	20.14	14.30	23.03	19.68	26.22	16.46	17.05	16.24
12 H	23.44	27.66	24.69	21.56	23.89	23.87	16.24	12.83
24 H	23.20	26.36	24.67	24.52	20.69	21.96	21.26	16.35
Propionate, mM									0.12	0.02	0.05	0.03	0.4	<0.001
0 H	3.65		3.02		4.50		2.84
1 H	4.29	4.11	3.60	3.56	5.40	5.53	3.38	3.07
2 H	4.94	5.01	3.73	3.19	4.68	4.76	3.18	3.41
4 H	4.84	3.81	2.67	3.26	5.98	3.62	3.35	3.01
12 H	5.70	4.50	3.07	3.65	5.11	5.12	2.89	2.28
24 H	5.41	4.38	3.17	3.93	4.53	5.10	4.37	3.17
Butyrate, mM									0.04	0.039	0.086	0.025	0.216	<.001
0 H	1.53		1.36		1.54		1.38
1 H	1.76	1.69	1.56	1.55	1.84	1.87	1.60	1.47
2 H	2.00	2.03	1.57	1.35	1.56	1.59	1.46	1.58
4 H	1.87	1.47	1.08	1.34	1.98	1.21	1.48	1.34
12 H	2.05	1.67	1.13	1.35	1.59	1.61	1.61	0.92
24 H	1.94	1.63	1.18	1.44	1.40	1.65	1.69	1.27

B × D, bloodline diet interaction across time and MO combinations; MO, monoterpene effect, control vs. 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.

CNT, control; CAM, camphor.