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The objective of this study was to evaluate in vitro the effects of three essential oils (EO) [cinnamon leaf (250 mg L -1 ), garlic oil (100 and 250 mg L -1 ), and juniper berry oil (20 mg L -1 )] and two EO compounds (EOC) [anethol (20 mg L -1 ) and p-cymene (20 mg L -1 )] on proteolytic, deaminative and methanogenic activities of mixed ruminal bacteria. Concentrations of total VFA were similar (P &gt; 0.05) among treatments. With the exception of cinnamon and garlic oils, which reduced (P   0.05) by treatments; however, bacterial deaminative activity and NH 3  concentration were increased (P &lt; 0.05) by the addition of EO (except for cinnamon leaf oil and garlic oil at 250 mg L -1 ) and EOC. Except for anethol, methanogenic activity of ruminal bacteria was reduced (P &lt; 0.05) by EO and EOC, which was reflected by a marked decrease in methane concentration. This study shows that at the concentrations evaluated, anethol, garlic oil (100 mg L -1 ), juniper berry oil, and p-cymene may not be beneficial to improve efficiency of N utilization in ruminants because they enhance deaminative activity, while cinnamon and garlic oil (250 mg L -1 ) could be good alternatives to antibiotics because they reduce methanogenic activity of ruminal bacteria. Key words: Essential oil, proteolysis, deamination, methanogenesis, in vitro

Effects of essential oils on proteolytic, deaminative and methanogenic activities of mixed ruminal bacteria