The effects of different compounds in some essential oils on in vitro gas production
Küçük Resim Yok
Tarih
2011
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
KIELANOWSKI INST ANIMAL PHYSIOLOGY NUTRITION
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The aim of this study was to determine the effect of essential oils (EO) of oregano, ORE (Origanum vulgare); black seed, BSD (Nigella sativa); laurel, LAU (Laurus nobilis); cumin, CUM (Cumminum cyminum); garlic, GAR (Allium sativum); anise, ANI (Pimpinella anisum), and cinnamon, CIN (Cinnamomum verum) on in vitro gas production (IVGP) and IVGP kinetics of barley, wheat straw and soyabean meal. IVGP values were determined by using rumen liquor from three dry Holstein cows. The findings of this study indicate that the effects of EO, doses, and EO x dose interactions were significant. IVGP was decreased by ANI, GAR and ORE, and only CUM increased IVGP. These EO and their different doses or combinations in diets could be used to improve the performance of ruminants. Moreover, EO may act at different levels in energy and protein metabolic pathways, thus their careful selection and combination may be a useful tool to effectively manipulate rumen fermentation.
Açıklama
Anahtar Kelimeler
essential oils, in vitro gas production, barley, wheat straw, soyabean meal
Kaynak
JOURNAL OF ANIMAL AND FEED SCIENCES
WoS Q Değeri
Q3
Scopus Q Değeri
Q3
Cilt
20
Sayı
4
