Cyclotrichium niveum (dağ nanesi) esansiyel yağının buğday samanı in vitro sindirilebilirliğine ve rumen mikrobiyal fermantasyonuna etkisi

Bu çalışmada Cyclotrichium niveum uçucu yağının farklı dozlarının (0, 50, 100 ve 150 mg L-1 kültür sıvısı) rumen mikrobiyal fermantasyonu ve buğday samanının in vitro gerçek sindirilebilirliği üzerindeki etkilerini değerlendirmek amaçlanmıştır. Bu amaçla 40:60 konsantre yem ile beslenen fistüle inekten alınan seyreltilmiş rumen sıvısında buğday samanı 48 saat Daisy inkübatörde inkübe edilmiştir. Elde edilen sonuçlara göre tüm Cyclotrichium niveum esansiyel yağı dozlarının, buğday samanının in vitro HS (ham selüloz), OM (organik madde) ve NDF (nötr deterjan lif) sindirilebilirliğini önemli ölçüde artırdığı (P<0.001; P<0.01 ve P<0.001) belirlenmiştir. Buğday samanı kuru madde sindirilebilirliğinin (KMS), Cyclotrichium niveum uçucu yağı ilavesinden etkilenmediği görülmüştür (P>0.05). Cyclotrichium niveum esansiyel yağının, rumen fermantasyonu son ürünlerini olumsuz yönde etkilediği; ölçülen rumen uçucu yağ asitleri miktarlarının (UYA: asetat, propiyonat, butirat, izobütirik asit, valerat ve izovalerat) kontrol grubuna kıyasla önemli ölçüde azaldığı saptanmıştır (P<0.001; P<0.01). Cyclotrichium niveum esansiyel yağının ilavesinin, rumen sıvısındaki CO2 miktarını önemli ölçüde düşürdüğü (P<0.001), rumendeki CH4 gazının, kontrol grubuna kıyasla 50 ppm'lik muamele grubu dışında tüm diğer muamele gruplarında önemli ölçüde azaldığı belirlenmiştir (P <0.001). Sonuç olarak, Cyclotrichium niveum esansiyel yağının tüm dozları ile rumen fermentasyon parametrelerinin son ürünleri önemli ölçüde azalırken, rumen pH'ının arttığı (P<0.05), buğday samanı ile inkübe edilen Cyclotrichium niveum esansiyel yağının buğday samanının in vitro sindirilebilirliklerini ve işkembenin genel fermantasyon sürecini önemli ölçüde etkilediği görülmüştür.

Anahtar Kelimeler:

ankom, Cyclotrichium niveum, sindirilebilirlik, buğday samanı, esansiyel yağ

Effect of Cyclotrichium niveum (mountain mint) essential oil on in vitro digestibility of wheat straw and rumen microbial fermentation

In this study different doses (0, 50, 100, and 150 mg L-1 of culture fluid) of Cyclotrichium niveum essential oil was incubated 48 hours with wheat straw in diluted ruminal fluid takes from fistulated cow fed with a 40:60 concentrate:forage diet in order to assess the effects on rumen microbial fermentation and in vitro true digestibility of wheat straw. True digestibility of wheat straw was determined in ANKOM Daisy Incubator. All doses of Cyclotrichium niveum significantly increased the in vitro CF (crude fiber), OM (organic matter) and NDF (neutral detergent fiber) digestibility of wheat straw (P<0.001; P<0.01 and P<0.001). Dry matter digestibility (DMD) of wheat straw was not statistically affected by Cyclotrichium niveum essential oil (P>0.05). Cyclotrichium niveum essential oil negatively affected end-products of rumen fermentation; the value of the measured rumen volatile fatty acids (VFA: acetate, propionate, butyrate, isobutyric acid, valerate and isovalerate) significantly decreased compared to the control group (P<0.001; P<0.01). The addition of Cyclotrichium niveum essential oil significantly reduces the CO2 in rumen fluid (P<0.001). CH4 gas in the rumen was significantly reduced in all treatment groups except the 50 ppm treatment group compared to the control group (P < 0.001).While end-products of rumen fermentation parameters significantly decreased with all doses of Cyclotrichium niveum essential oil, rumen pH has increased (P<0.05). As a result it was observed that Cyclotricium niveum essential oil incubated with wheat straw significantly affects the in vitro digestibility of wheat straw and the overall fermentation process of rumen.

Keywords:

ankom, Cyclotrichium niveum, digestibility, wheat straw, essential oil,

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