The effects of different compounds in some essential oils on in vitro gas production
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University of Ondokuz Mayis, Faculty of Agriculture, Department of Animal Science, 55139 Samsun, Turkey
University of Nigde, Bor Vocational School, Bor, 51100 Nigde, Turkey
University of Cukurova, Faculty of Agriculture, Department of Animal Science, 01130 Adana, Turkey
Publication date: 2011-12-06
Corresponding author
U. Kilic   

University of Ondokuz Mayis, Faculty of Agriculture, Department of Animal Science, 55139 Samsun, Turkey
J. Anim. Feed Sci. 2011;20(4):626-636
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 × 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.
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