Molecular Nutrition

A Comparative Study: Effects of Different Plant Essential Oils on Rumen Fermentation and Methane Production in Vitro

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  • Beijing Key Laboratory of Dairy Cow Nutrition, College of Animal Science and Technology, Beijing University of Agriculture, Beijing 102206, China

Received date: 2016-12-19

  Online published: 2017-07-05

Abstract

In this experiment, the cultivation substrate was consisted of concentrate to forage ratio with 60: 40, and adding different doses [0 (control), 50, 100, 100 and 200 mg/L fermentation liquid concentration, respectively] of plant essential oils (EOs) including eugenol, D-limonene, anethole, cinnamaldehyde, thyme and carvacrol, to study the effects of EOs on rumen fermentation and methane (CH4) production in vitro by in vitro gas production technique. Each dose of each EOs had 3 replicates. The gas production, CH4 content in gas, and pH, volatile fatty acid (VFA) and ammonia nitrogen (NH3-N) concentrations in fermentation fluid after 24 h simulating rumen fermentation cultivation were measured. The results showed as follows: 1) adding different EOs had no significant effect on pH of fermentation fluid in vitro (P>0.05) except for thyme. 2) Adding eugenol, D-limonene, anethole and cinnamaldehyde had no significant effect on total VFA concentration in fermentation fluid in vitro (P> 0.05), but the total VFA concentration had a quadratic curve change with thyme or carvacrol concentrations increasing (PQ<0.01). Compared with control group, adding 400 mg/L thyme and carvacrol significantly decreased total VFA concentration (P<0.01). Adding D-limonene, anethole, thyme and carvacrol changed the molar ratio of individual VFA in total VFA. Compared with control group, adding 50 mg/L D-limonene and anethole significantly increased acetate ratio (P<0.05), and significantly decreased propionate ratio (P<0.05), however, adding 400 mg/L D-limonene and anethole significantly decreased acetate ratio (P<0.05), and significantly increased propionate and butyrate ratios (P<0.05). Adding thyme and carvacrol had no effect on acetate ratio (P>0.05), but adding 400 mg/L thyme and carvacrol significantly decreased propionate ratio compared with control group (P<0.05). 3) Adding anethole, thyme and carvacrol significant affected NH3-N concentration in fermentation liquid in vitro (P<0.05), and adding 400 mg/L thyme phenol and carvacrol significantly decreased NH3-N concentration compared with control group (P<0.05). 4) Adding D-limonene, anethole and cinnamaldehyde had no effect on 24 h fermentation in vitro gas production (P>0.05). Compared with control group, adding thyme and carvacrol with different concentrations all significantly decreased 24 h fermentation in vitro gas production (P<0.01), and showed a quadratic curve change with thyme or carvacrol concentration increasing (PQ<0.01). 5) Adding D-limonene, anethole and cinnamaldehyde had no effect on 24 h fermentation in vitro CH4 production (P>0.05). Compared with control group, adding 50 and 100 mg/L eugenol significantly increased 24 h fermentation in vitro CH4 production (P<0.05), and adding 400 mg/L thyme and carvacrol decreased methane production with 84.7% (P<0.05) and 73.9% (P<0.05), respectively. The above results indicate that different EOs had different effects on rumen fermentation and methane production in vitro, which relates to the dose of EOs. In this experiment, the low dose of thyme and carvacrol can promote rumen fermentation, and the high dose of them inhibite rumen fermentation and significantly decrease methane production.

Cite this article

LI Yanling, JIA Miao, LU Lin . A Comparative Study: Effects of Different Plant Essential Oils on Rumen Fermentation and Methane Production in Vitro[J]. Chinese Journal of Animal Nutrition, 2017 , 29(7) : 2448 -2459 . DOI: 10.3969/j.issn.1006-267x.2017.07.029

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