نوع مقاله : مقاله پژوهشی

نویسندگان

1 نویسنده مسئول، گروه علوم دام و طیور، دانشکده فناوری کشاورزی، دانشکدگان کشاورزی و منابع طبیعی، دانشگاه تهران، پاکدشت، ایران. رایانامه: bkhorrami@ut.ac.ir

2 گروه علوم دامی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران. رایانامه: sarvakili@um.ac.ir

3 گروه علوم دامی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران. رایانامه: danesh@um.ac.ir

چکیده

در این مطالعه اثرات اسانس آویشن و دارچین بر تخمیر میکروبی شکمبه موردارزیابی قرار گرفت. در آزمایش برون­تنی، غلظت­های صفر، 125، 250، 500 و 1000 میلی­گرم در لیتر اسانس آویشن و دارچین به‌مدت 24 ساعت در یک محیط کشت بسته مورد انکوباسیون قرار گرفتند. در آزمایش حیوانی، 18 رأس گوساله هلشتاین در قالب طرح کاملاً تصادفی با سه تیمار شاهد (جیره پایه)، آویشن و دارچین (به‌ترتیب جیره پایه+ 5 گرم اسانس آویشن و دارچین به‌ازای هر رأس گوساله در روز) استفاده شد. غلظت 1000 میلی­گرم در لیتر اسانس‌ها، کل گاز تولیدی، ناپدیدشدن ماده خشک و غلظت اسیدهای چرب فرّار کل را کاهش داد (05/0P<). غلظت­های 125 و 250 میلی­گرم در لیتر، نسبت استات به پروپیونات را کاهش داد (05/0P<). اسانس‌های گیاهی تأثیری بر ماده خشک مصرفی، افزایش وزن روزانه، pH، غلظت نیتروژن آمونیاکی و اسیدهای چرب فرّار کل شکمبه گوساله­ها نداشتند؛ درحالی‌که نسبت مولی استات و پروپیونات را به‌ترتیب کاهش و افزایش دادند (05/0P<). غلظت بوتیرات شکمبه با افزودن اسانس دارچین افزایش یافت (05/0P<). جمعیت پروتوزوآ و باکتری­های متانوژنز شکمبه گوساله­های دریافت‌کننده اسانس کاهش یافت (05/0P<). جمعیت باکتری­های فیبروباکتر سوکسینوژنز تحت تأثیر تیمارها قرار نگرفت، اما جمعیت باکتری­های رومینوکوکوس آلبوس و فلاوفسینس کاهش یافت (05/0P<). براساس نتایج حاصل از  پژوهش حاضر، اگرچه افزودن اسانس آویشن و دارچین به جیره بر عمکرد گوساله­های پرواری تأثیر معنی­داری نداشت، اما خصوصیات تخمیری شکمبه را بهبود بخشید که ممکن است بتوان از آن­ها به‌عنوان جایگزین­های بالقوه آنتی­بیوتیک­ها در جیره­های پرواری استفاده نمود.

کلیدواژه‌ها

عنوان مقاله [English]

The effect of thyme and cinnamon essential oils on performance, rumen fermentation profile and rumen microbial population under in vitro and in vivo conditions

نویسندگان [English]

  • Behzad Khorrami 1
  • Seyed Alireza Vakili 2
  • mohsen danesh mesgaran 3

1 Corresponding Author, Department of Animal and Poultry Science, Faculty of Agricultural Technology, College of Agriculture & Natural Resources, University of Tehran, Pakdasht, Iran. E-mail: bkhorrami@ut.ac.ir

2 Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran. E-mail: sarvakili@um.ac.ir

3 Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran. E-mail: danesh@um.ac.ir

چکیده [English]

Introduction: Today, the use of antimicrobial agents such as antibiotics in livestock diets is facing reduced social acceptance because of the appearance of residues in milk and meat, and therefore, ruminant nutritionists are seeking for appropriate alternatives for these feed additives. The study of essential oils (EOs) as natural feed additives capable of improving rumen microbial fermentation has taken into consideration by nutritionists. Among the EOs, thyme (THY) and cinnamon (CIN) oil have attracted significant attention due to their antimicrobial activity against ruminal microorganisms. Therefore, more research is required to understand their impacts on rumen microbial fermentation in ruminants. Moreover, to the best of our knowledge, few studies has synchronously compared the influences of THY and CIN on rumen fermentation and microorganisms. This study was conducted to evaluate the effect of THY and CIN on performance, and rumen microbial fermentation under in vitro and in vivo conditions.
Materials and methods: In the in vitro experiment, different concentrations (0, 125, 250, 500, and 1000 mg/l) of THY and CIN were incubated for 24-h in batch culture. In the in vivo study 18 growing Holstein calves were used in a completely randomized design to examine effects of supplementing a basal diet (CON) with thyme oil (THY, 5 g/d/calf) or cinnamon oil (CIN, 5 g/d/calf) on performance and rumen microbial fermentation. Calves were fed ad libitum diets consisting of 15% forage and 85% concentrate for 80 d.
Results and discussion: The high concentration of THY and CIN (1000 mg/l) inhibited rumen microbial fermentation thereby decreasing total gas production and DM disappearance at 24 of incubation, and total VFA concentration. Cinnamon oil at 1000 mg/l increased final pH of batch culture (P<0.05). The lower concentration of THY and CIN (125 and 250 mg/l) decreased the acetate to propionate ratio (P<0.05), without reducing VFA concentration. Supplementation of THY or CIN did not affect DMI and ADG. There were also no effects of EOs on ruminal pH, rumen concentrations of ammonia nitrogen and total VFA; whereas molar proportion of acetate and ratio of acetate to propionate decreased (P<0.05), and the molar proportion of propionate increased (P<0.05). Rumen molar proportion of butyrate was significantly increased (P<0.05) by adding CIN. The population of protozoa and methanogens bacteria decreased in the rumen of calves receiving EOs (P<0.05). Ruminal population of Fibrobacter succinogenes was not affected by treatments, but populations of Ruminococcus albus and flavefaciens decreased by THY and CIN (P<0.05). 
Conclusion: Based on the results of the present study, although dietary addition of THY and CIN did not have a significant effect on the performance of feedlot calves, but it improved the rumen fermentation properties, which may be considered as potential alternatives for antibiotics in beef production systems.  

کلیدواژه‌ها [English]

  • Cinnamon oil
  • Feedlot calves
  • In vitro gas production
  • Rumen microbial fermentation
  • Thyme oil
رحمتی‌زاده، مرضیه؛ هژبری، فردین؛ و کفیل‌زاده، فرخ (1401). تأثیر افزودن مخلوطی از اسانس‌های نعناع فلفلی، آویشن و رزماری به جیره بر عملکرد رشد، فراسنجه‌های تخمیر شکمبه و متابولیت‌های خون بره‌های پرواری. علوم دامی ایران، 53 (4)، 285-273.
 
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