Efficacy of different essential oils in modulating rumen fermentation in vitro using buffalo rumen liquor

Roy, Debashis; Tomar, S. K.; Sirohi, Smita; Kumar, Vinod; Kumar, Muneendra

doi:10.14202/vetworld.2014.213-218

Cited by 26 publications

(23 citation statements)

References 22 publications

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“…Cardozo et al [34] obtained a NH3 concentration decrease using 0.03 and 0.3 g/L oregano extract doses. Another in vitro study showed the capability to decrease NH3 production by 0.6 g/L oregano and rosemary EOs [26]. In vitro NH3 concentration was also decreased by a combination of EOs composed of thyme, oregano, cinnamon and lemon applied at 0-0.5 g/L levels along with fumarate [35].…”

Section: Controlmentioning

confidence: 95%

“…Macheboeuf et al [25] showed that CH4 production was markedly inhibited for oregano EO doses of 0.45 and 0.75 g/L (respectively −63% and −97%). Roy et al [26] obtained gas and CH4 production reductions at a 0.6 g/L oregano EO level. In contrast, no effect on gas production was found by rosemary EO but a reduction in CH4 production was observed for a 0.03 g/L level.…”

Section: Effects On Gas Production and Feed Degradabilitymentioning

confidence: 99%

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Evaluation of the Effects of Mitigation on Methane and Ammonia Production by Using Origanum vulgare L. and Rosmarinus officinalis L. Essential Oils on in Vitro Rumen Fermentation Systems

Cobellis

Petrozzi²,

Forte

et al. 2015

Sustainability

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Abstract:The effects of increasing concentrations of oregano (Origanum vulgare L.) and rosemary (Rosmarinus officinalis L.) essentials oil (EO) on ruminal gas emissions were tested in vitro using 50 mL serum bottles. Each bottle contained a 200 mg substrate (alfalfa hay and corn meal 1:1) and a 20 mL solution composed of a buffered medium and rumen fluid (1:2). The percentage of ruminal fermentation products was quantified by an infrared analyzer. The reduction of total gas production was 6% and 9% respectively when using the 1.5 and 2.0 g/L oregano EO measurements. The reduction of methane production was 55%, 72% and 71% respectively with regard to the 1.0, 1.5 and 2.0 g/L oregano EO doses, while rosemary EO (2.0 g/L) reduced the methane production by 9%. The production of ammonia was significantly reduced (59%-78%) by all treatments with the exception of OPEN ACCESSSustainability 2015, 7 12857 rosemary EO at the lowest dose. Dry matter and neutral detergent fiber degradability was reduced by most of the treatments (respectively 4%-9% and 8%-24%). The total volatile fatty acids (VFA) concentration was markedly decreased by oregano EO and was not affected by rosemary EO. Both EOs mitigated rumen fermentations, but oregano EO gave rise to the highest reduction in methane and ammonia production. However, further research is needed to evaluate the use of these essential oils as dietary supplements by taking into account the negative effects on feed degradability.

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Section: Controlmentioning

confidence: 95%

Section: Effects On Gas Production and Feed Degradabilitymentioning

confidence: 99%

Evaluation of the Effects of Mitigation on Methane and Ammonia Production by Using Origanum vulgare L. and Rosmarinus officinalis L. Essential Oils on in Vitro Rumen Fermentation Systems

Cobellis

Petrozzi²,

Forte

et al. 2015

Sustainability

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“…Metan gazı yoluyla enerji kaybını azaltmada ve sera gazı emisyonunu düşürmede esansiyel yağların kullanılabileceği bildirilmektedir (5, 41). Sarımsak yağı da rumende metanojenik bakterilerin sayısını sınırlayarak, metan üretiminin azalmasına yol açtığı birçok çalışma tarafından ortaya konmuştur (5, 40,43). Özellikle dünya nüfusunun artmasına bağlı olarak ruminant hayvan sayısındaki artışta, ruminant kaynaklı sera gazlarının (CH4, CO2 ve azot-dioksit) artmasına yol açacağı düşünülmektedir.…”

Section: Materyal Ve Metotunclassified

“…Özellikle dünya nüfusunun artmasına bağlı olarak ruminant hayvan sayısındaki artışta, ruminant kaynaklı sera gazlarının (CH4, CO2 ve azot-dioksit) artmasına yol açacağı düşünülmektedir. Sarımsak yağının metanojenik bakteriler başta olmak üzere, bazı rumen mikroorganizmalarına karşı antimikrobiyal aktiviteye sahip oldukları bildirilmektedir (6, 27,30,43). Bu antimikrobiyal etki nedeniyle rumende besin maddelerinin (selüloz, nişasta, protein vb.)…”

Section: Materyal Ve Metotunclassified

Farklı sarımsak yağı dozlarının, korunga otunun in vitro gaz üretimi, rumen fermantasyonu ve metan üretimi üzerine etkisi

Uzatıcı¹,

Canbolat²

2019

Ankara Üniversitesi Veteriner Fakültesi Dergisi

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Özet: Bu araştırma rumen sıvısına (RS) 0 (kontrol), 100, 200, 400, 800, 1200 ve 1600 mg/L sarımsak yağı (SY) ilavesinin korunga (Onobrychis sativa L.) otunun gerçek kuru madde sindirimi (GKMS), organik madde sindirimi (OMS), nötr deterjanda çözünmeyen lif sindirimi (NDFS), rumen sıvısı parametreleri ile karbondioksit (CO2) ve metan (CH4) gazı üretimi üzerine etkilerinin saptanması amacıyla düzenlenmiştir. Farklı SY dozlarının rumen fermantasyonu, OMS ve metabolik enerji (ME) düzeyinin saptanması için in vitro gaz üretim tekniği kullanılmıştır. Korunga otunun GKMS ve NDFS ise Daisy inkübatör tekniği ile saptanmıştır. Rumen sıvısına SY ilavesinin korunga otunun in vitro gaz üretimini, GKMS, OMS, NDFS ve metabolik enerji (ME) içerikleri ile rumen fermantasyonu sonucu oluşan toplam uçucu yağ asitleri (TUYA), asetik asit (AA), propiyonik asit (PA) ve butirik asit (BA) ve diğere uçucu yağ asidi düzeylerini azalttığı saptanmıştır (P<0.01). Ayrıca, rumen sıvısına farklı dozlarda SY ilavesi CH4 ve CO2 üretimini de düşürmüştür (P<0.01). Sonuç olarak, in vitro gaz üretimi, rumen fermantasyonu, besin maddeleri sindirimi, metan ve karbondioksit üretimi üzerinde, en fazla olumsuz etkili sarımsak yağı dozu 1600 mg/L RS olduğu saptanmıştır. Yüksek SY dozlarının rumen fermantasyonunu, yemlerin sindirimini olumsuz etkilemesi nedeniyle düşük dozlarda (400 mg/L RS) kullanılmasının uygun olacağı kanaatine varılmıştır.Anahtar sözcükler: İn vitro gaz üretimi, korunga otu, metan, rumen fermantasyonu, sarımsak yağı Abstract: This study was conducted to determined, effects of addition of garlic oil (GO) 0 (control), 100, 200, 400, 800, 1200 and 1600 mg/L rumen fluid (RF) by in vitro gas production technique, on the true organic matter digestibility (TOMD), organic matter digestibility (OMD), neutral detergent fiber digestibility (NDFD), metabolizable energy (ME) compound and rumen fermentation parameters, carbon dioxide (CO2) and methane (CH4) gas production of the sainfoin (Onobrychis sativa L.) hay. In vitro gas production technique was used to determine the effects of different doses of GO on rumen fermentation, OMD and metabolic energy (ME) level. GKMS and NDFS contents of sainfoin hay were determined by Daisy incubator technique. The addition of GO significantly decreased the in vitro gas production, OMD, NDFD, ME, total volatile fatty acids content (VFA), acetic acid (AA), propionic acid (PA), butyric acid (BA) and the other volatile fatty acids levels of sainfoin hay (P<0.01). In addition, the addition of GO at different doses to the rumen fluid also reduced the production of CH4 and CO2 production (P <0.01). As a result, in vitro gas production, rumen fermentation, nutrient digestion, methane and carbon dioxide production on the most adverse effect garlic oil dose was found to be 1600 mg / L RF. It was concluded that it would be appropriate to use low doses (400 mg / L RF) because of the high GO doses that affect rumen fermentation and the digestion of feed.

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“…Effect of monensin in the rumen fermentation was briefly explained by Russell and Strobel (1989). Several essential oils demonstrated actively in inhibition of ruminal methane emission, increase ruminal propionate proportion (Roy et al, 2014) and increase by-pass protein to the intestine (Macheboeuf et al, 2008;Cobellis et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Effects of Four Essential Oils on Nutrients Digestibility of In Vitro Ruminal Fermentation

et al. 2018

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This research was done to study the effect of four essential oils (EOs), as feed additives, on ruminal nutrient digestibility in order to find out candidate of rumen modifier. Those four EOs were destilated from Foeniculum vulgare (Mill), Pinus merkusii (Jungh. & de Vriese), Cymbopogon nardus (L.) Rendle and Melaleuca leucadendra (L.). Their effect on dry matter (DM), organic matter (OM), crude protein (CP) and crude fiber (CF) digestibility were studied using in vitro rumen fermentation technique according to Theodorou method. Data were statistically analysed using analysis of variance factorial 4x5 design. Feed for fermentation substrate consist of Pennisetum purpureum, rice bran and wheat pollard. Essential oil individually was added and mix with substrate to meet the final concentration in fermentation media of 0, 100, 200, 400 and 800 mg/l. P. merkusii, C. nardus and M. leucadendra EOs reduced DM, OM, and CF digestibilities. The decreasing were in line with the increasing of EOs doses. Therefore F. vulgare only reduced CF digestibility. The value of DM, OM and CP digestibilities in fermentation with F. vulgare did not differ from control. CP digestibility differed among EO treatments. In F. vulgare, and P. merkusii, treatments, CP digestibility did not differ from control, whereas overall CP digestibility in C. nardus tended to be higher than control and CP digestibility in M. leucadendra was significantly higher. All EOs addition reduced CF digestibility at all level. CF digestibility in fermentation added 800 mg/l of M. leucadendra EO was slumped to only 14.29% of control. Among four EOs M. leucadendra is the most potent on interrupt rumen feed fermentation whereas P. merkusii and C. nardus in moderate ways and F. vulgare in delicate manner.

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Efficacy of different essential oils in modulating rumen fermentation in vitro using buffalo rumen liquor

Cited by 26 publications

References 22 publications

Evaluation of the Effects of Mitigation on Methane and Ammonia Production by Using Origanum vulgare L. and Rosmarinus officinalis L. Essential Oils on in Vitro Rumen Fermentation Systems

Evaluation of the Effects of Mitigation on Methane and Ammonia Production by Using Origanum vulgare L. and Rosmarinus officinalis L. Essential Oils on in Vitro Rumen Fermentation Systems

Farklı sarımsak yağı dozlarının, korunga otunun in vitro gaz üretimi, rumen fermantasyonu ve metan üretimi üzerine etkisi

Effects of Four Essential Oils on Nutrients Digestibility of In Vitro Ruminal Fermentation

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