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    The effect of Mediterranean thyme (Thymbra spicata L. var. spicata) essential oil on fattening performance and ruminal parameters in lamb
    (Kielanowski Inst Animal Physiology Nutrition, 2017) Baytok, E.; Kara, K.; Aksu, T.; Guclu, B. K.; Ozkaya, S.; Denek, N.; Kamalak, A.
    The aim of this study was to investigate the effect of dietary supplementation of Thymbra spicata L. var. spicata (TS) essential oil (10 or 15 mu l . kg(-1) live weight (LW)) on growth performance (LW, LW gain, feed intake) and rumen parameters (volatile fatty acids (VFA)) and ammonia levels, and pH) in lambs. The experiment lasted 56 days, including 14 days of adaptation and 42 of experimental period. The TS essential oil was extracted from the leaves harvested at the beginning of plant flowering and contained: 66.86% carvacrol, 12.18% p-cymene, 10.73%.-terpinene and 2.77% thymol. The addition of TS essential oil to concentrate feed did not affect final LW, LW gain, feed intake or feed conversion ratio (P > 0.05). Molar concentrations (mmol . l(-1)) of total VFA and acetic (A), butyric (B) and propionic (P) acids, and levels of pH and ammonia-nitrogen (NH3-N) in rumen fluid were also not affected by TS essential oil inclusion (P > 0.05). However, the proportion of A and (A+B): P ratio in rumen fluid VFA increased linearly (P < 0.01) with increasing TS essential oil doses, whereas the P proportion decreased linearly (P = 0.008). So, it could be suggested that TS essential oil enhanced the concentration of selected VFA in rumen fluid through a positive effect on feed digestion in the rumen. In particular, the linear increase in A and (A+ B): P ratio could have enhanced fibrolytic effect in the rumen ecosystem. It was concluded that different doses and longer terms of use of TS essential oil should be further investigated in in vivo studies.
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    The effect of molasses-based pre-fermented juice on the fermentation quality of first-cut lucerne silage
    (Wiley-Blackwell, 2011) Denek, N.; Can, A.; Avci, M.; Aksu, T.; Durmaz, H.
    The aim of this study was to evaluate the possible effect of pre-fermented juice (PFJ) on the fermentation quality and nutritive value of first-cut lucerne (Medicago sativa L.) silage. The PFJs were prepared using barley (B), wheat (W) and grass herbages (G). Both fresh (PFJ-B, PFJ-W and PFJ-G) and frozen (PFJ-B(F), PFJ-W(F) and PFJ-G(F)) PFJs were examined. Frozen PFJs were prepared by freezing fresh PFJs at -22 degrees C with 20% glycerol (v/v). Treatments of lucerne silage included (1) control; (2) silage treated with PFJ-B; (3) silage treated with PFJ-W; (4) silage treated with PFJ-G; (5) silage treated with PFJ-B(F); (6) silage treated with PFJ-W(F); and (7) silage treated with PFJ-G(F). All the treatments consisted of five replicate silos, and they were prepared in 1 center dot 0-L glass jar silos. Results showed that silages treated with fresh and frozen PFJs, regardless of plant material, had better fermentation quality than the control silage in terms of lower pH, butyric acid (BA) and ammonia nitrogen (NH(3)-N) concentrations, as well as higher lactic acid (LA) concentration (P < 0 center dot 05) and in vitro organic matter digestibility (IVOMD), metabolizable energy (ME) content, and gas production values (P < 0 center dot 05). Results indicated that PFJ treatments enhanced the nutritive value, fermentation quality and IVOMD, ME content and gas production values of first-cut lucerne silages.