Effect of Different Levels of Oregano Essential Oil on Some Rumen Parameters in Lambs

Yıl 2017, Cilt: 43 Sayı: 2, 116 - 122, 19.06.2017

Aylin Ünal Baruh Neşe Kocabağlı

https://doi.org/10.16988/iuvfd.322369

Öz

This study was conducted
to determine the effects of different levels of oregano (Origanum vulgare) essential oil (OEO) on ruminal fermentation in
lambs. Thirty-six weaned male Kivircik lambs were used as trial materials.
Lambs were divided into one control and two treatment groups. For the two
treatment groups, OEO was added into grower feed at a level of 250 and 500 ppm,
respectively. Treatment period lasted for 9 weeks, including adaptation period.
Feed and water was supplied ad libitum
during the trial. Rumen fluid samples were collected from 9 lambs of each
group, before the morning feeding and 3 and 6 hours after the feeding. From the
ruminal fluid, pH, total volatile fatty acids (VFA), acetic acid, propionic
acid, butyric acid and ammonia-nitrogen concentrations were determined. There
were no effects of OEO on ruminal pH and concentrations of ammonia. In some of
the rumen parameters (pH and total VFA), the results were statistically
different periodically between groups and it was established that the time of
measurement had an important role on the results of the rumen parameters.
Furthermore, the quantitative increase of the total volatile fatty acid
concentrations in the treatment groups according to the control was directly
proportional to the increase of the oregano levels, in the periods except for
the beginning. This situation makes us think that the oregano essential oil
could have positive effects on digestion in lambs.

Anahtar Kelimeler

Ammonia-nitrogen, oregano essential oil, lamb, pH, rumen, volatile fatty acids

Yeme Farklı Düzeylerde Katılan Kekik Yağının Kuzularda Bazı Rumen Parametreleri Üzerine Etkisi

Öz

Bu çalışma,
kuzularda, rasyona farklı düzeylerde katılan kekik (Origanum vulgare) uçucu yağının rumen fermantasyon parametreleri
üzerine etkilerini saptamak amacı ile yürütülmüştür. Bu amaçla 36 baş sütten
kesilmiş, erkek Kıvırcık ırkı kuzu deneme materyali olarak kullanılmıştır.
Kuzular, biri kontrol, ikisi deneme grubu olmak üzere üç gruba ayrılmıştır.
Deneme gruplarından birinin kuzu büyütme yemine 250 ppm, diğerine ise 500 ppm
kekik uçucu yağı (OEO) eklenmiştir. Deneme, ilk haftası adaptasyon dönemi olmak
üzere, toplam 9 hafta sürdürülmüş; deneme süresince büyütme yemi, kuru ot ve su
ad libitum olarak verilmiştir.
Yemlemeden önce ve yemlemeden sonraki 3. ve 6. saatlerde, her gruptan 9 adet
kuzudan rumen sıvısı örnekleri alınmıştır. Rumen sıvılarında; pH, toplam uçucu
yağ asitleri (UYA), asetik asit, propiyonik asit, bütirik asit ve amonyak azotu
düzeyleri belirlenmiştir. Rumen parametrelerinden bazılarında (pH ve toplam
UYA) ve dönemsel olarak gruplar arasında istatistiksel önemde farklılıkların
olduğu ve ölçüm zamanının da bu parametrelerin üzerinde önemli bir etkiye sahip
olduğu belirlenmiştir. Bunun yanı sıra, başlangıç dönemi dışındaki diğer
dönemlerde, kekik esansiyel yağının dozunun artması ile orantılı olarak deneme
gruplarının toplam uçucu yağ asidi düzeylerinin kontrole göre her zaman için
sayısal bir artış içinde olması, kekik esansiyel yağının sindirim üzerinde
olumlu bir etki meydana getirdiğini düşündürmektedir.

Anahtar Kelimeler

Amonyak nitrojeni, kekik uçucu yağı, kuzu, pH, rumen, uçucu yağ asitleri

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