Effects of cinnamon leaf, oregano and sweet orange essential oils on fermentation and aerobic stability of barley silage

Abstract

The findings from this study show that a concentration of 120 mg EO kg⁻¹ DM decreased yeast counts during aerobic stability tests. However, all EO treatments had minimal effects on data from in vitro and in situ incubations.

Effects of essential oil compounds addition on ryegrass silage protein degradation

“…Similar activity of these EO compounds has been reported in the rumen microbial environment, and it was attributed to their strong antimicrobial properties (Cardozo et al 2004;Busquet et al 2005;Castillejos et al 2006). Moreover, Chaves et al (2012) reported reduced counts of total flora with the addition of cinnamon oil (5.1 and 5.3 vs. 6.6 log 10 CFU g −1 of silage for 250 and 400 mg kg −1 of cinnamon oil and CTR, respectively). In the present experiment, CTR silages had similar LAB populations to those observed in other studies (Whiter and Kung 2001;Schmidt et al 2009), but EUG2000 and THY2000 reduced and CIN2000 tented to reduce counts of LAB suggesting the antimicrobial activity as the mechanism of action.…”

“…Therefore, we tested thymol (THY), eugenol (EUG), cinnamaldehyde (CIN), capsaicin (CAP), and carvacrol (CAR) in four doses 0, 50, 500, and 2000 mg kg −1 of forage. Doses were selected based on previous research (Kung et al 2008;Chaves et al 2012), and the highest dose was intended to provide an upper limit of antimicrobial activity. In total, 20 ensiled treatments were developed: THY0, THY50, THY500, THY2000, EUG0, EUG50, EUG500, EUG2000, CIN0, CIN50, CIN500, CIN2000, CAP0, CAP50, CAP500, CAP2000, CAR0, CAR50, CAR500, and CAR2000.…”

“…However, the low dose of a commercially available mixture of EO used (40 and 80 mg of EO kg −1 of fresh forage) and the selection of maize as the ensiling crop limited the possibility of EO to affect protein degradation during ensiling. Recently, Chaves et al (2012) tested increasing doses (125, 250, and 400 mg of EO kg −1 of fresh forage) of EO of cinnamon leaf, oregano, and sweet orange on barley silage. However, similar to maize silage, the low protein content of these crops limits our understanding of potential effects of EO compounds on silage protein degradation.…”

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

“…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). The addition of cinnamon leaf oil to barley silage at different levels led to an increase in CP amount (Chaves et al, 2012). In the study conducted, the effect of high level use of essential oils in alfalfa silages on CP amount, was consistent with OEO and CINEO used by Soycan-Önenç et al (2015), and the cinnamon extract used by Chaves et al (2012).…”

“…Kung et al (2008) stated that the addition of 40 and 80 mg/kg essential oils mixture to corn silage did not affect the fermentation and aerobic stability of the silage. 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.…”