The Effect of Oregano Essential Oil Addition on Milk Production and Composition of Organically Reared Goats
2025
Dimitrios Kyrtsoudis | Dimitrios Gourdouvelis | Vasiliki Kotsampasi | Illias Giannenas | Styliani Dokou | Vasileios A Bampidis | Ioannis K Mitsopoulos
The effect of adding organic oregano essential oil (EO) to the diet of dairy goats was investigated. Twenty-four age-matched lactating goats, mean live weight 49±1.8 kg, were allocated to 3 equal groups in a randomized design, of 8 goats housed in the same cell. The 3 groups were fed the same standard mixture of corn-based concentrates, while a mixture of alfalfa hay, wheat straw and corn silage were used as roughage. In groups 2 and 3, organic oregano essential oil 1ml and 2ml per animal per day was added to the concentrate feed mixture. Individual milk production performance as well as ration provision was recorded daily, starting from the 150th day of milk production. The milk samples were analyzed for their chemical composition and the number of somatic cells. The results showed that the groups of animals with the inclusion of EO showed a greater persistence in milk production compared to the control group. In addition, groups 2 and 3 presented 21.4% and 10% increased milk production compared to group 1, during the final stage of milk production. The chemical analysis of the milk showed that group 2 showed the highest fat content and protein concentration, as well as that the milk from groups 2 and 3 showed a lower number of somatic cells, compared to group 1. In conclusion, EO supplementation can improve the performance of organically reared dairy goats as well as relatively improve the composition of the milk produced. However, the underlying mechanisms leading to this improvement need further investigation.
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