Effect of Some Essential Oils on in vitro Ruminal Fermentation of Alfalfa Hay

Basit Öğe Kaydı
dc.authoridKaya, Durmus Alpaslan/0000-0003-3544-9214
dc.contributor.authorOnel, Suleyman Ercument
dc.contributor.authorAksu, Taylan
dc.contributor.authorKalamak, Adem
dc.contributor.authorKaya, Durmus Alpaslan
dc.contributor.authorAksu, Devrim Saripinar
dc.contributor.authorSakin, Fatib
dc.contributor.authorTurkmen, Musa
dc.date.accessioned2024-09-18T20:19:52Z
dc.date.available2024-09-18T20:19:52Z
dc.date.issued2021
dc.departmentHatay Mustafa Kemal Ãœniversitesien_US
dc.description.abstractStudy Objectives: This study aimed to investigate the effects of essential oils derived from the leaves of Laurus nobilis (LNEO), Myrtus communis (MCEO), Lavandula stoechas (LSEO), Artemisia annua (AAEO), and Thymbra spicata (TSEO) on the rumen fermentation parameters (gas production, methane emission, organic acids, and the number of protozoa) of dry alfalfa hay. Methods: The components of all essential oils were analyzed. The effects of adding the same dose (60 mg/L) of each essential oil to the rumen fluid on in vitro rumen digestion were determined by in vitro gas production. Results: The addition of Lavandula stoechas, Artemisia annua, Myrtus communis, and Laura nobilis essential oils decreased the total gas and methane formation (ml), organic matter digestion (OMD), ruminal ammonia nitrogen levels, and the metabolic energy (ME) values. On the other hand, the Thymbra spicata essential oil did not affect any parameter except the ruminal ammonia nitrogen level. The rumen protozoa numbers were unaffected by the addition of Thymbra spicata essential oil. The total volatile fatty acids (TVFA), acetic acid (AA), propionic acid (PA), and butyric acid (BA) amounts in the in vitro fermentation fluid of alfalfa hay were low in all groups. Conclusion: It was determined that the active ingredients of LSEO, AAEO, MCEO, and LNEO may have a regulatory effect on ruminal fermentation. We think that more studies using different feed types and combinations of essential oils are required to reveal the effects of these essential oils on ecology and the physiology of the digestive system.en_US
dc.description.sponsorshipHatay Mustafa Kemal University, Scientific Research Coordination Department [17]en_US
dc.description.sponsorshipThe study was financially funded by Hatay Mustafa Kemal University, Scientific Research Coordination Department with number 17.M.007.en_US
dc.identifier.doi10.23751/pn.v23iS2.12136
dc.identifier.issn1129-8723
dc.identifier.urihttps://doi.org/10.23751/pn.v23iS2.12136
dc.identifier.urihttps://hdl.handle.net/20.500.12483/9920
dc.identifier.volume23en_US
dc.identifier.wosWOS:000697163200028en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherMattioli 1885en_US
dc.relation.ispartofProgress in Nutritionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEssential Oilen_US
dc.subjectIn Vitro Gas Productionen_US
dc.subjectMethaneen_US
dc.titleEffect of Some Essential Oils on in vitro Ruminal Fermentation of Alfalfa Hayen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
[ N/A ]
Ä°sim:
Tam Metin / Full Text
Boyut:
138.4 KB
Biçim:
Adobe Portable Document Format
Ä°ndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu