Evaluation of Potential New Opportunities for Herbal Plants as Natural Products on Rumen Fermentation Patterns in vitro
الموضوعات :
م. مهرآبادی
1
(Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran)
ع. وکیلی
2
(Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran)
م. دانش مسگران
3
(Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran)
ر. ولیزاده
4
(Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran)
الکلمات المفتاحية: digestibility, rumen fermentation, herbal plant, rumen modifier, <i>in vitro</i> gas production,
ملخص المقالة :
Two experiments (Exp.) were conducted to determine the effects of dietary addition of five herbal plants (HP) alone or as herbal plant mixture (HPM) on in vitro gas production and ruminal fermentation patterns. In Exp. 1, five varieties of HP (garlic, eucalyptus, cinnamon, thyme, and peppermint) were added to the diet at 3 different concentrations (5, 10 and 15% of concentrate dry matter). In Exp. 2, the HPM was used at the concentration of 2, 4 and 6%. The results show that most ruminal fermentation parameters were affected by HP and HPM. The addition of HP and HPM to the diet significantly increased total in vitro gas production (b) and the fractional rate constant of gas production (c, P<0.01). Concentrations of NH3 (Exp. 1), CH4 (Exp. 1 and 2), total volatile fatty acids (Exp. 1 and 2), acetate (Exp. 1), propionate (Exp. 1 and 2) and acetate/propionate ratio (Exp. 1) were affected by HP and HPM. Ruminal short-chain fatty acids (SCFA, Pin vivo conditions.
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