Effects of Oregano Essential Oil on Ruminal Fermentation Characteristics and Ruminal Degradability of Diet Nutrients in Sheep

ZHANG Ran, ZHENG Chen, YAN Xiaogang, LIANG Hao, BAN Zhibin, YANG Huaming

doi:10.3969/j.issn.1006-267x.2018.10.044

2018 , Vol. 30 >Issue 10: 4181 - 4189

DOI: https://doi.org/10.3969/j.issn.1006-267x.2018.10.044

Molecular Nutrition

Effects of Oregano Essential Oil on Ruminal Fermentation Characteristics and Ruminal Degradability of Diet Nutrients in Sheep

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1. Branch Academy of Animal Science, Jilin Academy of Agricultural Sciences, Gongzhuling 136100, China;
2. College of Animal Science and Technology, Gansu Agriculture University, Lanzhou 730070, China

Received date: 2018-03-19

Online published: 2018-10-20

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Abstract

This experiment was conducted to study the effects of oregano essential oil on ruminal fermentation characteristics and ruminal degradability of diet nutrients in sheep. Four healthy Northeast fineaool sheep×Dorper sheep[average body weight was (40.83±4.11) kg] fitted with eternal rumen fistulas were used in a 4×4 Latin square design. Sheep in control group were fed a basal diet, those in experimental groups were fed the basal diets supplemented with 0.015%, 0.030% and 0.045% oregano essential oil, respectively. The experiment consisted of 4 stages with 12 days per stage, and each stage including a 10-day preliminary experiment and a 2-day formal experiment. Ruminal fluid was collected after 0, 2, 4, 6 and 10 h of feeding in the morning to measure pH and the concentrations of volatile fatty acid, total nitrogen, ammonia nitrogen, urea nitrogen on the first day. Ruminal degradability of diet nutrients was determined by nylon bag technique on the second day. The results showed as follows:1) compared with the control group, adding oregano essential oil had no significant influence on ruminal degradability of dry matter, neutral detergent fiber and acid detergent fiber (P>0.05). 2) Compared with the control group, adding oregano essential oil had no significant influence on pH and the concentrations of total nitrogen, ammonia nitrogen, urea nitrogen of ruminal fluid (P>0.05). 3) The concentration of total volatile fatty acid of ruminal fluid in 0.030% and 0.045% groups at 4 h was significantly lower than that in the control group (P<0.05); the proportion of acetate of ruminal fluid in 0.015% group at 0, 2, 6 h was significantly lower than that in other groups (P<0.05), and acetic acid/propionic acid at 6 h was significantly lower than that in other groups (P<0.05), while the proportion of propionic acid at 2 h was significantly higher than that in other groups (P<0.05) excepted for the control group. In conclusion, adding oregano essential oil has no significant influence on ruminal degradability of diet nutrients and ruminal nitrogen concentration, but can affect the concentration of volatile fatty acids of sheep, and adding 0.015% oregano essential oil has better effect.

Key words： oregano essential oil; in vivo; ruminal fermentation characteristic; degradability

Cite this article

ZHANG Ran, ZHENG Chen, YAN Xiaogang, LIANG Hao, BAN Zhibin, YANG Huaming . Effects of Oregano Essential Oil on Ruminal Fermentation Characteristics and Ruminal Degradability of Diet Nutrients in Sheep[J]. Chinese Journal of Animal Nutrition, 2018 , 30(10) : 4181 -4189 . DOI: 10.3969/j.issn.1006-267x.2018.10.044

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