In vitro Effect of Essential Oils on Rumen Fermentation and Microbial Nitrogen Yield of High Concentrate Dairy Cow Diet

Seyed Masoud Davoodi¹, Mohsen Danesh Mesgaran*¹, Ali Reza Vakili¹, Reza Valizadeh¹ and Abdollah Ghasemi Pirbalouti²

¹Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, P.O. Box 91775-1163, Mashhad, Iran.

²Department of Medicinial Plants, Faculty of Agriculture, Shahrekord Branch, Islamic Azad University, P.O. Box 166, Shahrekord, Iran.

Corresponding Author E-mail: danesh@um.ac.ir

DOI : http://dx.doi.org/10.13005/bbra/2749

ABSTRACT: 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 (BD_mix). 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 BD_mix, 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.

KEYWORDS: Essential Oils; In Vitro Fermentation; Mint; Microbial Nitrogen; Savory; Thyme

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