The Effects of Thymus Leaf’s (Thymus kotschyanus) in Different Levels Added to Alfalfa Hay on In vitro Digestibility Parameters

Year 2020, , 234 - 242, 30.06.2020

Emir Köseoğlu Mehtap Güney

https://doi.org/10.29133/yyutbd.698468

Abstract

In this study, it was aimed to determine the effect of different levels of thymus leaf (Thymus kotschyanus) to alfalfa hay (AH) on in vitro dry matter digestion (IVDMD), in vitro organic matter digestion (IVOMS), metabolic energy (ME) levels and rumen parameters. For this purpose, the level of 2%, 4% and 6% thymus leaves (KY) were added to AH. In the study, rumen fluids of 2 cows brought to salughterhouse were used. In the incubator, 4 groups were performed: no additive (AH), 2% TK (AH + 2%TK), 4% TK (AH+ 4%TK) and 6% TK (AH+ 6%TK). A total of 52 pouches, 10 samples and 3 blinds, were incubated for each jar. In this study performed in vitro on a Daisy incubator device, a 48 hour incubation time was applied. With the addition of TK at the level of 2%, 4% and 6% to AH, the in vitro total digestion (IVTD), IVDMD, IVOMD, and ME levels decreased (P <0.001). The in vitro pH levels were higher than the control in group with 6%TK and lower than the control in the group with 2%TK. In the study, pH levels of the groups were determined in the optimal rumen fluid pH ranges. Compared to the control group, while the amount of acetic acid (AA) increased significantly in the group added 4TK (P<0.001), no statistical difference was found between the added groups. In this study, the additive levels of thyme leaf, whose active compounds were defined, had a significant effect on the in vitro rumen parameters and also negatively affected the in vitro digestion levels of AH. This result will contribute to future studies in terms of the effects of active ingredients and doses in the structures of medicinal-aromatic plants on rumen fermentation parameters and AH's digestion. 

Keywords

Ruminant, Thymus Leafs, Alfalfa hay, In vitro digestibility, Rumen parameters

Project Number

8569 TYL-2019-8569

Farklı Düzeylerde Kekik Yaprağı (Thymus kotschyanus) İlavesinin Yonca Kuru Otunun İn vitro Sindirim Parametrelerine Etkisi

Abstract

Bu çalışmada, yonca kuru otuna (YKO) farklı düzeylerde kekik yaprağı (Thymus kotschyanus) ilavesinin, in vitro kuru madde sindirimi (IVKMS), in vitro organik madde sindirimi (IVOMS), metabolik enerji (ME) düzeyleri ile rumen parametreleri üzerine etkisinin belirlenmesi amaçlanmıştır. Bu amaca yönelik olarak, YKO’na %2, %4 ve %6 seviyelerinde kekik yaprağı (KY) ilave edilmiştir. Çalışmada, mezbahaneye kesim için getirilen 2 adet büyükbaş hayvanın rumen sıvıları kullanılmıştır. İnkübatörde, katkısız (YKO), %2 KY (YKO+%2KY), %4 KY (YKO+%4KY) ve %6 KY (YKO+%6KY) olmak üzere 4 grup oluşturulmuştur. Her bir kavanoz için 10 adet örnek, 3 adet kör olmak üzere toplamda 52 adet kese inkübe edilmiştir. Daisy inkübatör cihazında in vitro olarak gerçekleştirilen bu çalışmada, 48 saat inkübasyon süresi uygulanmıştır. Yonca kuru otuna %2, %4 ve %6 düzeyinde KY ilavesi ile in vitro toplam sindirim (IVTS), IVKMS, IVOMS ile ME düzeyleri azalmıştır (P<0.001). İn vitro pH düzeyleri %6 KY katkılı grupta kontrolden yüksek, %2 KY katkılı grupta ise kontrolden düşük elde edilmiştir. Çalışmada gruplara ait pH düzeyleri optimal rumen sıvısı pH aralıklarında belirlenmiştir. Kontrol grubuna göre %4KY katkılı grupta asetik asit (AA) miktarı artarken (P<0.001), diğer gruplar arasında istatistiksel bir farklılık tespit edilmemiştir. Bu çalışmada aktif bileşikleri tanımlanan kekik yaprağının kullanılan katkı seviyeleri in vitro rumen parametrelerine önemli derecede etki etmiş, YKO’nun in vitro sindirim derecelerini de olumsuz etkilemiştir. Bu sonuç tıbbi-aromatik bitkilerin yapılarındaki aktif bileşenler ve dozlarının rumen fermantasyon parametreleri ve YKO’nun sindirimine etkisi bakımından gelecekte yapılacak çalışmalara katkı sağlayacaktır.

Keywords

Ruminant, Kekik Otu Yaprağı

Supporting Institution

Van Yüzüncü Yıl Üniversitesi Bilimsel Araştırma Projeler Başkanlığı

Project Number

8569 TYL-2019-8569

Thanks

TYL-2019-8569 no'lu projeyi destekleyen Van Yüzüncü Yıl Üniversitesi Bilimsel Araştırma Projeler Başkanlığı'na teşekkür ederiz

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