Chitosan Nanoparticles Encapsulating Oregano Oil: Effects on In Vitro Ruminal Fermentation from Goat Rumen Fluid
2025
Gerardo Méndez-Zamora | Jorge R. Kawas | Sara Paola Hernández-Martínez | Gustavo Sobrevilla-Hernández | Sugey Ramona Sinagawa-García | Daniela S. Rico-Costilla | Jocelyn Cyan López-Puga
This study evaluated the effects of liquid oregano oil, chitosan nanoparticles with encapsulated liquid oregano oil, and a negative control of empty chitosan nanoparticles on in vitro ruminal fermentation. Three Boer goats were used as ruminal fluid donors, fed with a formulated ration for 21 d for inoculum adaptation. Treatments tested on in vitro assays were diet without oregano oil or nanoparticles (CON): diet with 100 ppm of oregano oil in nanoparticles (100N): diet with 300 ppm of liquid oregano oil (300L): diet with 300 ppm of oregano oil in nanoparticles (300N): and diet with 300 ppm of empty nanoparticles (300CHN). The variables studied were in vitro dry matter digestibility (ivDMD), in vitro neutral detergent fiber digestibility (ivNDFDom), total gas production (TGP), ammonia nitrogen concentration (NH3), and pH. The experimental design was a randomized complete block design. Linear and quadratic regressions were used to identify dependence and inflection points. The ivDMD increased at 12, 36, and 48 h, with 300N and with 300L exhibiting increased ivNDFDom at 36 h. Ruminal pH was highest (p <: 0.05) with 300CHN at 36 h. For first-order regression analysis of TGP, coefficients (&beta:) were highest (p <: 0.05) for 300N. In conclusion, 300N increased ruminal fermentation in vitro, as reflected by increases in ivDMD, ivNDFDom, and TGP.
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