Rumen modulatory effect of thyme, clove and peppermint oils in vitro using buffalo rumen liquor

Research (Published online: 21-02-2015)

13. Rumen modulatory effect of thyme, clove and peppermint oils in vitro using buffalo rumen liquor - Debashis Roy, S. K. Tomar and Vinod Kumar

Veterinary World, 8(2): 203-207

   doi: 10.14202/vetworld.2015.203-207

Abstract

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Aim: The present study was conducted to examine the rumen modulatory effect of thyme, clove and peppermint oils on rumen fermentation pattern in vitro using roughage based diet.

Materials and Methods: Thyme, clove and peppermint oils were tested at concentration of 0, 30, 300 and 600 mg/l (ppm) of total culture fluid using in vitro gas production technique in wheat straw based diet (concentrate: Wheat straw 50:50). Different in vitroparameters e.g., total gas production, methane production, nutrient degradability, volatile fatty acid (VFA) production and ammonia nitrogen concentration were studied using buffalo rumen liquor.

Results: Thyme oil at higher dose level (600 ppm) reduced (p<0.05) total gas production, feed degradability and ammonia nitrogen (NH3-N) concentration whereas total VFA concentration was significantly lower (p>0.05) in 300 and 600 ppm dose levels. 600 ppm dose level of clove oil reduced (p<0.05) total gas production, feed degradability, total VFA and acetate to propionate ratio. Methane production was significantly reduced (p<0.05) in 300 and 600 ppm dose levels of clove and peppermint oil.

Conclusion: Right combination of these essential oils may prove to enhance performance of animals by reducing methane production and inhibiting protein degradation in rumen.

Keywords: ammonia nitrogen, essential oil, rumen fermentation, methane, wheat straw.