Use of Rosmarinus officinalis in sheep diet formulations: Effects on ruminal fermentation, microbial numbers and in situ degradability

Cobellis, Gabriella; Acuti, Gabriele; Forte, Claudio; Menghini, Luigi; Vincenzi, S. De; Orrù, Mara; Valiani, Andrea; Pacetti, Deborah; Trabalza‐Marinucci, Massimo

doi:10.1016/j.smallrumres.2015.01.018

Cited by 28 publications

(32 citation statements)

References 48 publications

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“…Similar results were reported by Castillejos et al [43]. Instead, Patra and Yu [30] found that VFA concentration was affected only by oregano and clove EOs while the supplementation of EOs in sheep diets did not show any effect on VFA production [20,36]. Some researchers showed that some EOs have positive effects on VFA molar proportions by decreasing the acetate production and increasing propionate production [44][45][46].…”

Section: Effects On Production Of Volatile Fatty Acidssupporting

confidence: 74%

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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: Effects On Production Of Volatile Fatty Acidssupporting

confidence: 74%

“…The filtrates were sampled for the determination of volatile fatty acids (VFA) and stored at −80 °C before the analyses. VFA concentration, apparent dry matter (DM) degradability and neutral detergent fiber (NDF) degradability were determined as previously described by [20].…”

Section: Sampling and Measurementmentioning

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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“…Ammonia is not incorporated to microbial protein is absorbed across rumen wall into bloodstream. Ammonia is converted to urea in liver and excreted through urine (Moran, 2005), and potentially contributes to greenhouse gas by nitrous oxide emission and ground water pollution (Cobellis et al, 2015). Fiber digestibility were higher in all addition of red ginger groups compared to control (P<0.05) (Figure 2.).…”

Section: Resultsmentioning

confidence: 98%

Study of Local Herb Potency as Rumen Modifier: Red Ginger (Zingiber Officinale Var. Rubrum) Addition Effect on In Vitro Ruminal Nutrient Digestibility

Kurniawati

Yusiati

Widodo

et al. 2020

anprod

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Red ginger is herb that commonly used as part of traditional medicine due to its essential oil content. Some essential oil have proven as rumen fermentation modifier. Addition of red ginger in ruminant diet was studied using in vitro gas production technique to evaluate its effect on nutrient digestibility. Red ginger meal was added to meet essential oil level in fermentation medium of 0 mg/l as control, 25, 50, 75 and 100 mg/l. The diet consisted of Penisetum hybride, rice bran, wheat pollard in ratio 60:20:20 DM basis. Feed fermentation was incubated for 24 h at 39°C. At the end of incubation data of gas production volume was taken, and residual feed were collected for further nutrient analysis to calculate the digestibility of dry matter (DM), organic matter (OM), crude protein (CP) and crude fiber (CF). Variance analysis was used to analysis collected data, followed by DMRT analysis. Addition of red ginger increase total volume of gas production at level 50 mg/L and above. DM and OM digestibility did not affected by red ginger addition whereas CP digestibility were significantly decreased start at level 50 mg/l. In contrast, CF digestibility of treatment level of 50 mg/l significantly higher than control. In conclusion, addition of red ginger correspond to level essential oil of 50 to 100 mg/l improve ruminal nutrient fermentation.

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“…Table 2 shows a summary of the methods discussed above, together with their advantages and disadvantages and some suggestions for improvement. et al (2015) In situ Alfalfa meal 48 57.37 26.0 Cobellis et al (2015) In situ Alfalfa meal 48 70.27 14.0 Cobellis et al (2015) In situ (ERD) 7…”

Section: Methodologies For Predicting Protein Degradability In the Rumenmentioning

confidence: 99%

Empirical Attributes and Limitations of Methodologies for Predicting the Degradability of Ruminal Protein

2016

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present review is to analyze the methodologies that are commonly used to estimate protein degradability in the rumen, focusing on their attributes and limitations to offer suggestions for improving their use. This information is essential for selecting food types when formulating feed diets. A reliable prediction of the digestibility of ruminal proteins is basic information necessary for optimizing the use of nitrogenous sources because digestibility can translate, on the one hand, into higher yields of milk, milk protein, meat or wool and, on the other hand, into lower excretion of nitrogenous compounds into the environment; it also has an impact on animal health and welfare. Traditionally, the digestibility of feed proteins in the rumen has been predicted by in vivo, in situ and in vitro methods, but other techniques based on infrared spectroscopy have been developed, notably the NIRS and FTIR methods. All of these techniques present limitations, such as a disturbance factor or a source of error, that may result in inaccurate predictions. The in situ and in vitro methods, which use enzyme extracts of ruminal origin, and FTIR probably have the greatest advantages, but they need to be perfected through further research.

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Use of Rosmarinus officinalis in sheep diet formulations: Effects on ruminal fermentation, microbial numbers and in situ degradability

Cited by 28 publications

References 48 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

Study of Local Herb Potency as Rumen Modifier: Red Ginger (Zingiber Officinale Var. Rubrum) Addition Effect on In Vitro Ruminal Nutrient Digestibility

Empirical Attributes and Limitations of Methodologies for Predicting the Degradability of Ruminal Protein

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