Open AccessIn vitro Effect of Essential Oils on Rumen Fermentation and Microbial Nitrogen Yield of High Concentrate Dairy Cow Diet
Author(s) -
Seyed Masoud Davoodi,
Mohsen Danesh Mesgaran,
Alireza Vakili,
Řeža Valizadeh,
Abdollah Ghasemi Pirbalouti
Publication year - 2016
Publication title -
biosciences biotechnology research asia/biosciences biotechnology research asia
Language(s) - English
Resource type - Journals
eISSN - 2456-2602
pISSN - 0973-1245
DOI - 10.13005/bbra/2749
Subject(s) - rumen , dry matter , fermentation , food science , essential oil , incubation , chemistry , zoology , nitrogen , yield (engineering) , biology , biochemistry , organic chemistry , materials science , metallurgy
Present study was conducted to investigate the effect of including plant essential oils on in vitro ruminal fermentation and microbial nitrogen synthesis of a dairy cow diet rich in concentrate. The treatments consisted of the diet alone (control; BD) as well as containing 50 and 100 μl L-1 essential oil of thyme (BDT), mint (BDM), savory (BDS), or a mixture of the essential oils at the rate of 1:1:1 (BDmix). Essential oils decreased gas production at 24, 48 and 96 h of incubation compared with that of BD. However, mint at the rate of 50 or 100 μl L-1 resulted an increase in the microbial nitrogen when compared to BD, BDS and BDT. The nitrogen content of truly undegraded residu (NDFN) content and NH3-N concentration were lower, while the dry matter digestibility was greater in the BDmix, regardless of dosage levels, as compared with the control. The inclusion of a mixture of essential oils at 50 μl L-1 to the basal diet caused intensified dry matter disappearance, in comparison to other treatments. Results showed that the synergetic effects of essential oils together in a dairy cow diet of rich in concentrate can alter rumen microbial fermentation and improve microbial protein yield.