The Effect of Some Essential Oils on In vitro Digestibility, Rumen Fermentation Characteristics and Methane Gas Production

Bazı Esansiyel Yağların İn vitro Sindirim, Rumen Fermantasyonu ve Metan Gazı Üretimi Üzerine Etkileri

Abstract

The aim of the current study was to determine the effect of supplementation of oregano, peppermint,orange, clove and cinnamon essential oils to rumen fluid (300 mg L-1) on in vitro gas production (IGP), organicmatter digestibility (OMD), metabolisable energy (ME), rumen fermentation and methane gas production (MGP).The supplementation of oregano peppermint, orange, clove and cinnamon oils into rumen fluid decreased (P<0.01)the IGP, OMD and metabolisable energy (ME). Also, essential oils used in the current study reduced (P<0.01) thevolatile fatty acids (VFA), ammonia nitrogen (NH3-N) and MGP. The results of the present study indicated thatessential oils affected negatively all parameters measured.

Özet

Bu araştırmanın amacı, rumen sıvısına 300 mg lt-1 kekik (KY), nane (NY), portakal (PY), karanfil (KAY)

Keywords: Esansiyel yağ, gaz üretimi, rumen fermantasyonu, uçucu yağ asitleri, metan