Effect of addition of herbs on in vitro digestibility of feed with rumen liquor of goat.

Mir, Ishtiyak A.; Kumar, Ravindra; Sharma, R.K.; Barman, K.

Effect of addition of herbs on in vitro digestibility of feed with rumen liquor of goat.

2010

Mir, Ishtiyak A. | Kumar, Ravindra | Sharma, R.K. | Barman, K.

The effect of addition of Melia azedarach (fruit), Pimpinella anisum (seed), Cuminum cyminum linn (seed), Murraya koenigii (leaves), Emblica officinalis (fruit), Allium sativum linn (bulb), Terminalia arjuna (bark), Sapindus trifoliatus (seed), Zingiber officinale (rhizome), Trigonella foenun-graecum (seed) at three dose level (1.5%, 2.0% and 3.0% of DM) on pH, dry matter and organic matter digestibility of feed was studied with rumen liquor of goat. There was no significant change in the in vitro fluid pH, showing no adverse effect of herb addition. The addition of all the herbs at 1.5% level had no significant (P 0.05) effect on in vitro dry matter and organic matter digestibility. There was slight improvement in dry matter and organic matter digestibility with the addition of Trigonella foenungraecum at 2% level as compared to control. At 3% level of addition of this herb, there was significant (P 0.05) increase in the in vitro dry matter digestibility (%) with Trigonella foenun-graecum (51.97) as compared to control (43.95). Similarly there was significant (P 0.05) increase in the in vitro organic matter digestibility (%) with Trigonella foenun-graecum (54.95) as compared to control (46.87) having with no addition of herbs. So Trigonella foenun-graecum (seed) at 3% dose level can be further explored in in vivo experiment to utilize it as a feed additive to increase the digestibility of feed in goats.

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