Table 3 Effect of oil type (OT) and savory plant (SP) on rumen fermentation and protozoal count.

Item	Diet¹				SEM²	P-Value
Item	FOD	SOD	FODs	SODs		OT	SP	OT×SP	Tr
pH	6.19^a	5.90^b	6.34^a	5.98^b	0.060	< 0.001	0.019	0.452	< 0.001
Total Protozoa³	7.13^ab	8.3^a	6.5^b	7.13^ab	0.553	0.035	0.035	0.492	0.034
Total VFA (mM)	140.9	161.5	141.3	152.8	13.17	0.115	0.670	0.643	0.408
VFA (mol/100 mol)
Acetate	63.2	60.3	59.3	60.7	1.43	0.472	0.106	0.052	0.080
Propionate	19.3	21.2	21.3	21.60	1.44	0.316	0.246	0.440	0.384
Iso-butyrate	1.72^b	1.82^b	2.65^a	1.98^ab	0.287	0.182	0.017	0.079	0.021
Butyrate	12.3	12.8	12.1	11.9	0.41	0.685	0.107	0.271	0.280
Iso-valerate	1.98	2.13	2.56	2.28	0.240	0.696	0.048	0.229	0.133
Valerate	1.42^b	1.73^ab	1.84^a	1.72^ab	0.138	0.348	0.055	0.049	0.045
BCVFA⁴	3.68^b	3.95^ab	5.22^a	4.27^ab	0.494	0.344	0.018	0.100	0.033
A: P⁵	3.28	2.88	2.91	2.91	0.277	0.328	0.400	0.316	0.433
NH3 (mmol/L)	7.98^a	7.66^a	7.52^a	6.67^b	0.238	0.003	0.001	0.143	< 0.001

¹FOD = basal diet + 2% fish oil; SOD = basal die + 2% soybean oil; FODs = basal diet + 2% fish oil + 370 g/d SP; SODs = basal diet + 2% soybean oil + 370 g/d SP.
²SEM = standard error of the means, Tr = treatment.
³Total Protozoa= ruminal protozoa concentration (×10⁵/ml).
⁴BCVFA = sum of the branched-chain volatile fatty acid proportions.
⁵A:P (Acetate: propionate).
^a–cMeans within a row with different superscripts are significantly different (P < 0.05).

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