Effect of cumin essential oil usage on fermentation quality, aerobic stability and in vitro digetibility of alfalfa silage

Abstract

ObjectiveThis study was carried out to determine the effects of cumin essential oil on the silage fermentation, aerobic stability and in vitro digestibility of alfalfa silages.MethodsAlfalfa was harvested at early bloom (5th cutting) stage in October and wilted for about 3 hours. The research was carried out at three groups which were the control group where no additive control was done (CON), cumin essential oil (CMN3) with 300 mg/kg and CMN5 with 500 mg/kg cumin essential oil addition. Alfalfa was ensiled in plastic bags. The packages were stored at 8°C±2°C under laboratory conditions. All groups were sampled for physical, chemical and microbiological analysis 120th day after ensiling. At the end of the ensiling period, all silages were subjected to an aerobic stability test for 7 days. In addition, enzimatic solubility of organic matter (ESOM), metabolizable energy (ME), and relative feed value (RFV) of these silages were determined.ResultspH level decreased in the cumin groups compared to CON (p<0.05), thus inhibiting proteolytic enzymes from breaking down proteins into ammonia. In addition, it increased ESOM amount, and concordantly provided an increase of ME contents. Similarly, dry matter intake and RFV ratio increased. After opening the silage, it kept its aerobic stability for three days.ConclusionCumin essential oil improved fermentation, and affected chemical and microbiological characteristics of silages. Especially the addition of 300 mg/kg cumin provided cell wall fractionation through stimulating the activities of enzymes responsible. It also increased the number and activity of lactic acid bacteria (LAB) through providing a development of LAB.

Effect of Oregano, Cumin and Cinnamon Essential Oils on Fermentation Quality in Alfalfa Silages

“…As a result, WSC decreased while LA increased. This result was similarly to Turan and Soycan Önenç (2018).…”

“…However, when NH3-N levels in this period were analyzed, it was found out that CINEO addition appeared to be more effective in protein fragmentation. Hence, Turan and Soycan Önenç (2018) stated that the addition of 300 mg/kg CEO was effective on the prevention of protein fragmentation. In another study, the addition of OEO and CINEO on field pea at the end of 60 day ensilage decreased the level of protein fragmentation at a significant level (Soycan-Önenç et al, 2015).…”

“…Turan and Soycan Önenç (2018) determined that CEO decreased the pH level of alfalfa silages. In this study, the effect of essential oils on the pH level was compatible with the results of Soycan-Önenç et al (2015) and Turan and Soycan Önenç (2018).…”

“…Similar to this study, Chaves et al (2012) also found that O. vulgare could not prevent mould growth. However, Turan and Soycan Önenç (2018) stated that 300 and 500 mg/kg of CEO prevented mould growth in alfalfa silages. Unlike the results of the present study, Soycan-Önenç et al (2015) stated that OEO, CINEO and OEO+CINEO prevented mould growth in field pea silages.…”

“…Chaves et al (2012) added different amounts of essential oils of cinnamon leaf, oregano and sweet orange, and could not determine mould at 7 days of aerobic stability. Turan and Soycan Önenç (2018) stated that the addition of 300 mg/kg cumin essential oil into the last harvest (5 th harvest) provided the fragmentation of the cell membrane through the stimulation of cell membrane fragmenting enzymes, increased the number and activity by promoting the development of LAB, and correspondingly increased the transformation of sugar into LA, and that LA, found in the medium at high amount, inhibited protein fragmenting enzymes by decreasing pH level, and also decreased the fragmentation of proteins into ammonia.…”