ÖNDER CANBOLAT, Hatice KALKAN, Şadıman KARAMAN, İSMAİL FİLYA

Esansiyel yağların sindirim, Rumen fermantasyonu ve mikrobiyal protein üretimi üzerine etkileri

Bu araştırma rumen sıvısına (RS); 0, 400, 800 ve 1200 mg/lt dozlarında, kekik yağı (KY), Nane Yağı (NY) ve Portakal Yağı (PY) ilavesinin in vitro gaz üretimi, organik madde sindirilebilirliği (OMS), metabolik enerji (ME) ile rumen fermantasyonu ve mikrobiyal protein üretimi (MPÜ) üzerine olan etkilerinin saptanması amacı ile düzenlenmiştir. Bu amaçla in vitro gaz üretim tekniğinden yararlanılmıştır. Rumen sıvısına KY, NY ve PY ile farklı dozlarının ilavesi yonca kuru otunun in vitro gaz üretimi ile OMS ve ME içeriğini düşürmüştür (P

Anahtar Kelimeler:

sindirilebilirlik, uçucu yağ asitleri, tek hücre proteini, rumen gazları, rumen sıvısı, rumen fermentasyonu, propiyonik asit, metabolize olabilir enerji, gaz üretimi, yemden yararlanma, uçucu yağ asitleri, butirik asit, Mentha piperita, asetik asit, bakteriyal protein

The effect of essential oils on the digestibility, Rumen fermentation and microbial protein production

The objective of this study was to determine the effect of inclusion of oregano oil (OrO), peppermint oil (PO) and orange oil (OO) in the ratio of 0, 400, 800 and 1200 mg/lt into rumen fluid on the gas production, organic matter digestibility (OMD) and metabolizable energy (ME), rumen fermentation characteristics and microbial protein production using the in vitro gas production technique. The inclusion of OrO, PO and OO in a different level significantly (P<0.05; P<0.01) decreased the in vitro gas production, OMD and ME values. The inclusion of essential oil decreased the total volatile fatty acids (VFA), acetic acid, propionic acid, butyric acid, acetic acid/ propionic acid ratio and ammonia level whereas the inclusion increased the rumen pH. In addition, the inclusion of oregano oil significantly (P<0.05; P<0.01) decreased carbon dioxide ($CO_2$), methane ($CH_4$) and microbial protein production (MPP). The OrO was the most effective essential oil when all parameters were taken into consideration, followed by PO and OO. The inclusion of OrO in the ratio of 1200 mg/lt has been found to be the most effective doses and a negative impact on the data obtained. In conclusion, it can be said that low doses of essential oils should be used in ruminant nutrition but high doses of essential oils may decrease the rumen function and feed efficiency.

Keywords:

digestibility, volatile fatty acids, single cell protein, rumen gases, rumen fluid, rumen fermentation, propionic acid, metabolizable energy, gas production, feed conversion efficiency, essential fatty acids, butyric acid, Mentha piperita, acetic acid, bacterial protein,

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