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Silage is one of the main feed components of ruminants in the world. Which can consist about 50 - 80% part of the ration of dairy cows during the winter. The aim of this study was to evaluate oregano ( Origanum vulgare L.) and thyme ( Thymus vulgaris L.) aqueous and ethanol extracts usability to improve the hygienic quality of perennial ryegrass, red clover and blue alfalfa silage samples and estimate their effect to mycotoxins concentrations. During the experiment under laboratory conditions 63 silage samples (21 perennial ryegrasses, 21 blue alfalfa, 21 red clover) has been fermented with inserted oregano and thyme aqueous and ethanol extracts and two commercial inoculants with mesophilic lactic acid bacteria. After 96 days of fermentation in silage samples were established fermentation parameters, microbiological status and mycotoxins concentrations. It was determined that the best results for perennial ryegrass and red clover silage samples hygienic quality was achieved with inserted oregano aqueous and thyme ethanol extracts. While in blue alfalfa samples, the best results of silage hygienic indicators were determined with inserted oregano aqueous and ethanol extracts. Aflatoxin B1 (AFB1), deoxynivalenol (DON), zearalenone (ZEA) and T-2 toxin concentrations in perennial ryegrass, red clover and blue alfalfa silage samples were best reduced with inserted aqueous and ethanol extracts of oregano and thyme. The present study shows that oregano ( Origanum vulgare L.) and thyme ( Thymus vulgaris L.) aqueous and ethanol extracts can be used to improve the silage hygienic quality, reduce mycotoxins concentrations and thus ensure the wellness of cattle.

Origanum vulgare and Thymus vulgaris Extract Usability to Improve Silage Hygienic Quality and Reduce Mycotoxin Concentrations