Myrtle ( Myrtus communis ) essential oil effect on in vitro ruminal fermentation of a diet based on ray-grass and concentrate
2016
Bettaieb, A | Darej, C | Moujahed, N
The aim of the current study was to evaluate the effect of Myrtus communis essential oil (EO) on in vitro rumen fermentation of a diet based on ray-grass and concentrate. Myrtle leaves and twigs were collected from the Eastern Region of Tunisia (Zaghouan) in spring. The EO was extracted using hydro-distillation and analyzed using GC per MS. Increasing doses of EO (0 ; 5 ; 10 ; 20 ; 40 ; 80 ; 120 μL per 0.5 g of substrate) were added to a ration composed of ray-grass hay and concentrate (50 per 50 per cent on DM basis) and incubated in glass syringes using rumen content from sheep as inoculum simulating rumen conditions and then fermentation parameters were measured. Tow syringes were reserved to determine true organic matter degradability (TOMD). Short chain fatty acid concentration (SC-FA) and partitioning factor (PF) were calculated. GC per MS results showed that the main components of myrtle EO were α-pinene (29.5 per cent), limonene (20.4 per cent) and linalool (11.5 per cent). After 24 h of fermentation, gas production (GP) decreased significantly (P less than 0.0001) from 10 to 120 μL doses (i.e. 93.4, 84.3, 70.3, 35.3 and 25.3 ml, respectively for 10, 20, 40, 80 and 120 μL). For all these EO doses, GP values were different (P less than 0.0001). The same trend (P less than 0.0001) was observed for calculated SC-FA concentrations. Concerning TOMD, no significant differences were noted between 0, 5 and 10 μL doses (averaged: 60.3 per cent), but values decreased significantly (P less than 0.0001) for 20, 40, 80 and 120 μL (i.e. 54.9 per cent, 49.8 per cent, 45.9 per cent, and 44.0 per cent respectively). Partitioning factor values were equivalent for 0, 5 and 10μL of EO (Averaged: 6.61), but the observed values increased significantly (P less than 0.0001) for 20μL (7.12), 40μL (7.85), 80 μL (14.06) and 120 μL (18.51).
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