Effects of olive leaf extract on rumen microbial fermentation in in vitro semi-continuous culture system (RUSITEC)

Abstract

The aim of this study was to investigate the effects of olive leaf extract (OLE) on in vitro fermentation of a 50 : 50 forage : concentrate diet using the rumen simulation technique (RUSITEC) and to compare its effects with monensin addition. The Rusitec system consisted of eight vessels: two received 150 mg of olive leaf extract (OLE-H) daily, two received 15 mg of olive leaf extract (OLE-L), two received 5 mg of monensin (MON, positive control), and two received no additives (CTR). After an adaptation period of 7 days, the main fermentation parameters were determined for seven consecutive days. There were no significant differences between treatments either in pH or in organic matter degradability. MON significantly increased (p < 0.05) propionate production and significantly reduced (p < 0.05) acetate and butyrate productions, acetate to propionate ratio, total protozoa count and NH3-N concentration. Compared to CTR, the addition of both concentrations of OLE significantly increased (p < 0.05) total volatile fatty acid (VFA) and propionate productions. However, OLE-H decreased (p < 0.05) butyrate production and total protozoa count. Based on results from this study, it is reasonable to conclude that olive leaf extract exerted beneficial effects on some fermentation parameters in the rumen-simulating semi-continuous culture system, which may improve fermentation efficiency in the rumen

Keywords

• Fermentation
• olive leaf extract
• rumen

Zeytin yaprağı ekstraktının yarı-sürekli in vitro kültür sisteminde (RUSITEC) rumen mikrobiyalfermantasyonu üzerine etkileri

Abstract

Bu araştırmada rumen simulasyon tekniği (RUSITEC) kullanılarak zeytin yaprağı ekstraktının % 50 kaba yem % 50 konsantre yemden oluşan bir rasyonun in vitro fermantasyonu üzerine etkilerinin araştırılması ve bu etkilerin monensinin etkileri ile karşılaştırılması amaçlandı. Rusitec sistemde 8 fermenter kullanıldı: Bunlardan ilk ikisine günlük 150 mg (OLE-H), diğer ikisine ise günlük 15 mg (OLE-L) zeytin yaprağı ekstraktı ilave edildi. Kalan 4 fermenterden ikisine günlük 5 mg monensin (MON, pozitif kontrol) ilavesi yapılırken, son iki fermentere hiçbir ilave yapılmayıp kontrol (CTR) olarak kullanıldı. Yedi günlük adaptasyon fazından sonra, 7 gün boyunca temel fermantasyon parametreleri belirlendi. Deneme grupları arasında pH ve organik madde sindirilebilirliği açısından istatistiksel bir farklılık bulunmadı. MON propiyonat üretimini istatistiksel olarak belirgin bir şekilde artırırken (p < 0,05), asetat ve bütirat üretimleri, asetatın propiyonata oranı, protozoon sayısı ve NH3-N konsantrasyonunu belirgin bir şekilde azalttı (p < 0,05). CTR ile karşılaştırıldığında, OLE’nin her iki konsantrasyonu da toplam uçucu yağ asidi (UYA) ve propiyonat üretimlerini istatistiksel olarak anlamlı bir şekilde arttırdı (p < 0,05). Ancak OLE-H bütirat üretimi ve toplam protozoon sayısını azalttı (p < 0,05). Bu araştırmanın sonuçlarına dayanarak zeytin yaprağı ekstraktının yarı-sürekli rumen simulasyon kültür sisteminde bazı fermantasyon parametreleri üzerinde olumlu etkiler oluşturduğunu, dolayısıyla rumendeki fermantasyon verimliliğini artırabileceğini söyleyebiliriz

Keywords

• Fermantasyon
• rumen
• zeytin yaprağı ekstraktı

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