Adem KAMALAK, ÖNDER CANBOLAT, ÇAĞRI ÖZGÜR ÖZKAN, ALİ İHSAN ATALAY

Effect of Thymol on In vitro gas production, digestibility and metabolizable energy content of alfalfa hay

Bu çalışmanın amacı, esansiyel yağ olan timol’ün yonca otunun in vitro gaz üretimi, uçucu yağ asidi üretimine, organik madde sindirimi (OMS) ve metabolik enerji (ME) içeriğine etkisini belirlemektir. Gaz üretimi 0, 3, 6, 12, 24, 48, 72 ve 96 saatlerinde belirlenmiştir. Rumen sıvısına timol ise sırasıyla 0, 50, 100 ve 200 mg/L oranlarında ilave edilmiştir. Gaz üretimine ait kinetikler Y=A (1-exp-ct) modeli kullanılarak belirlenmiştir. Rumen sıvısına timol eklenmesi yonca otunun gaz üretimine ait kinetikleri ile OMS ve ME değerini önemli derecede etkilemiştir. 200 mg/L oranında timol ilavesi potansiyel gaz üretim (A) değerinde %22.77 oranında azalmaya neden olmuştur. Bir birimlik timol eklenmesiyle potansiyel gaz üretiminde 0.0836 ml’lik azalmaya neden olmuştur. Bir mg timol eklenmesi sonucu ortalama olarak ME’de 0.0132 birim ve OMS’de ise 0.086 birimlik bir azalma olmuştur. Bir mg timol eklenmesi sonucunda gerçek organik madde sindirimi (GOMS)’nde 0.0546 birim ve nötr deterjan lif (NDF) sindiriminde ise 0.0748 birimlik bir azalma meydana getirmiştir (P

Anahtar Kelimeler:

timol, rumen fermentasyonu, in vitro, kuru ot, gaz üretimi, uçucu yağlar, sindirilebilirlik

Timol’ün yoncanın sindirimi, Rumen fermantasyonu ve in vitro gaz üretimi üzerine etkisi

The objective of this study was to determine the eff ect of inclusion of essential oil thymol on the incubation on gas production kinetics, volatile fatty acids (VFA), organic matter digestibility (OMD) and metabolizable energy (ME) contents of alfalfa hay. Gas productions were determined at 0, 3, 6, 12, 24, 48, 72 and 96 h incubation times. Thymol were added in the ratio of 0, 50, 100 and 200 mg/L. Gas production kinetics were determined using the equation Y = A (1-exp-ct). The thymol addition had a significant eff ect on the gas production kinetics, OMD and ME of alfalfa hay. Thymol at 200 mg/L resulted in 22.77% of decrease in potential gas production (A). The mean decrease in potential gas production per mg thymol supplementation was 0.0836 ml. The mean decreases in ME and OMD per mg thymol supplementation were 0.0132 (ME unit) and 0.086 (digestibility unit) respectively. The mean decreases in truly digestible dry matter (TDDM) and neutral detergent fibre (NDFD) per mg thymol supplementation were 0.0546 and 0.0748 digestibility units respectively (P<0.05; P<0.001). As a conclusion, thymol exhibit significant anti-microbial activity causing an inhibition of the overall fermentation process.

Keywords:

thymol, rumen fermentation, in vitro, hay, gas production, essential oils, digestibility,

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