Effect of Some Plant Essential Oils on In vitro Ruminal Methane Production and on Fermentation Characteristics of a Mid-forage Diet

Authors
H. Jahani-Azizabadi 1
M. Danesh Mesgaran 1
A. Vakili 1
K. Rezayazdi 2
1 Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, P. O. Box: 91775-1163, Mashhad, Islamic Republic of Iran.
2 Department of Animal Science, Faculty of Agriculture, University of Tehran, Karaj, Tehran, Islamic Republic of Iran.
Abstract
The objective of the present study was to investigate the effect of different doses of some 7 natural semi-arid medicinal plants’ essential oils on in vitro ruminal digestion and fermentation patterns of a mid-forage (alfalfa hay: concentrates, 1:1) diet. Treatments consisted of either basal diet alone (control) or added with 35, 70, 140 or 280 µl L-1 of coriander, oregano, caraway, cumin, cinnamon, pistachio hull and thyme essential oils, incubated for 24 hours at 38.7ºC. The essential oils of cinnamon and pistachio applied as 280 µl L-1 and thyme applied at 140 and 280 µl L-1 caused a decrease in DM disappearance as compared with control. Thyme and pistachio essential oils (used at 280 µl L-1) resulted in a decrease of NDF disappearance, while caraway (70 µl L-1) and cumin (140 µl L-1) resulted in an increase in it (14.8% and +18.2%, respectively). Relative to control, the essential oils applied, did not significantly affect the medium N-NH3 concentration (except thyme at 140 and 280 µl L-1), pH (except thyme and cumin essential oils, 6.41 and 6.22 vs. 6.3, respectively), gas produced (except thyme at 280 µl L-1) and Feed Fermentation Efficiency (FFE). Relative to control, addition of all the essential oils resulted in a decrease of CP disappearance and CH4 (except for cumin) production as Mm-1 incubated. Findings revealed that these essential oils may allow manipulation of rumen microbial fermentation.

Keywords

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Journal of Agricultural Science and Technology
Volume 16, Issue 7
November and December 2014
Pages 1543-1554