Dose Response to Carvone Rich Essential Oils of Spearmint (Mentha spicata L.): in Vitro Ruminal Fermentation Kinetics and Digestibility
محل انتشار: مجله علوم و فناوری کشاورزی، دوره: 13، شماره: 7
سال انتشار: 1390
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 113
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شناسه ملی سند علمی:
JR_JASTMO-13-7_005
تاریخ نمایه سازی: 1 آذر 1402
چکیده مقاله:
The aim of this study was to assess the effect of several doses of spearmint essential oil (SEO; ۰, ۲۵۰, ۵۰۰, ۷۵۰ or ۱,۰۰۰ µg ml-۱ buffered rumen fluid) on the fermentation kinetic and digestibility using in vitro gas production technique. A total mixed ration (۳۰% roughage: ۷۰% concentrate) was incubated with buffered rumen fluid. In vitro gas production, asymptotic gas production (A), rate of gas production (µ), partitioning factor (PF), microbial biomass (MB), ammonia concentration and digestibility were determined. Increasing the dose of SEO decreased the parameters A and µ. Adding SEO, however, increased PF, ammonia concentration, apparent in vitro dry matter digestibility and true in vitro organic matter digestibility at the lower levels of SEO (۲۵۰ and ۵۰۰ µg ml-۱). But, at the level of ۱,۰۰۰ µg ml-۱, a decrease was observed for these parameters. The increment in PF and digestibility illustrate that SEO has a potential to modulate the rumen fermentation, which may be beneficial (at low doses) for improving nutrient utilization.
کلیدواژه ها:
نویسندگان
M. Taghavi Nezhad
Department of Animal Science, Faculty of Agriculture, Bu-Ali Sina University, Hamadan, Islamic Republic of Iran.
D. Alipour
Department of Animal Science, Faculty of Agriculture, Bu-Ali Sina University, Hamadan, Islamic Republic of Iran.
M. Torabi Goudarzi
Jundishapour Research Center of Medicinal Plants, Kashan, Islamic Republic of Iran.
P. Zamani
Department of Animal Science, Faculty of Agriculture, Bu-Ali Sina University, Hamadan, Islamic Republic of Iran.
G. Khodakaramian
Department of Plant protection, Faculty of Agriculture, Bu-Ali Sina University, Hamadan, Islamic Republic of Iran.