Thymus kotschyanus Essential Oil Components and Their Effects on in vitro Rumen Fermentation, Protozoal Population and Acidosis Parameters
محورهای موضوعی : Camelز. میرزایی 1 , ف. هژبری 2 , د. علیپور 3
1 - Department of Animal Science, Faculty of Agriculture, Razi University, Kermanshah, Iran
2 - Department of Animal Science, Faculty of Agriculture, Razi University, Kermanshah, Iran
3 - Department of Animal Science, Faculty of Agriculture, Bu Ali Sina University, Hamedan, Iran
کلید واژه: Essential Oil, acidosis, microbial biomass, partitioning factor, <, i>, in vitro<, /i>, digestibility,
چکیده مقاله :
This study aimed to identify chemical composition of Thymus kotschyanus essential oil (TKEO) and to evaluate the effects of different doses of TKEO on in vitro gas production, fermentation parameters, acidosis and protozoal population using a completely randomized design with four replicates. Two diets (D1: 100% forage and D2: 30% forage+70% concentrate) were incubated with buffered rumen fluid as fermentation substrates. The plant materials were dried and hydro-distilled in order to obtain their essential oil (EO). The essential oil was analyzed by capillary GC/MS. Gas production (GP144 h) was recorded up to 144 h of incubation. After 24 h, the parameters of apparent in vitro dry matter digestibility (AIVDMD), true in vitro dry matter digestibility (TIVDMD), organic matter digestibility (OMD), partitioning factor (PF) and microbial biomass (MB) were estimated. The main components of TKEO were 25.77% geraniol and 14.85% thymol. Asymptotic GP144 h decreased by TKEO. Addition of TKEO also decreased GP24 h, AIVDMD, TIVDMD and OMD. However, PF and MB increased. Acidosis test was not affected by EO. Inclusion of TKEO decreased the total number of protozoal population. These results indicated that TKEO could potentially be used to modulate rumen fermentation therefore further in vivo research is needed to determine the optimal doses.
این مطالعه باهدف تعیین ترکیب شیمیایی روغن اسانسی آویشن (Thymus kotschyanus) و ارزیابی اثرات دزهای مختلف آن روی تولید گاز، فراسنجههای تخمیر، جمعیت پروتوروآیی در شرایط برونتنی با استفاده از طرح کاملاً تصادفی با چهار تکرار انجام شد. دو جیره (شامل 1) 100 درصد علوفه و 2) 30 درصد علوفه و 70 درصد کنسانتره) به عنوان سوبسترا با مایع بافری شده شکمبه گرمخانهگذاری شد. روغن اسانسی با استفاده از GC/MS مورد تجزیه قرار گرفت. تولید گاز تا 144 ساعت گرمخانهگذاری، ثبت شد. بعد از 24 ساعت، فراسنجههای قابلیت هضم ظاهری و حقیقی ماده خشک، قابلیت هضم ماده آلی، عامل تفکیک، و توده میکروبی اندازهگیری شد. اجزای اصلی روغن اسانسی، 77/25 درصد ژرانیول و 85/14 درصد تیمول بود. تولید گاز در کل دوره 144 ساعت در حضور روغن اسانسی کاهش یافت. افزودن روغن اسانسی نه تنها تولید گاز در 24 ساعت را کاهش داد بلکه سبب کاهش قابلیت هضم ظاهری و حقیقی ماده خشک و قابلیت هضم ماده آلی شد. هر چند، عامل تفکیک و توده میکروبی افزایش یافت. آزمایش اسیدوسیز تحت تأثیر روغن اسانسی قرار نگرفت. تعداد پروتوزوآ در حضور روغن اسانسی کاهش یافت. نتایج آزمایش نشان داد که روغن اسانسی آویشن توانایی تعدیل تخمیر شکمبه را دارد و لازم است تحقیقات برونتنی برای تعیین دز مطلوب انجام شود.
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