Determining the effect of natural inhibitors on sesame meal degradability using in vitro three step method

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Besharati M., Palangi V., Taghizadeh A., Kaya A., Abachi S.

VETERINARSKI ARHIV, cilt.91, sa.5, ss.513-521, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 91 Sayı: 5
  • Basım Tarihi: 2021
  • Doi Numarası: 10.24099/vet.arhiv.1138
  • Dergi Adı: VETERINARSKI ARHIV
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, CAB Abstracts, EMBASE, Veterinary Science Database
  • Sayfa Sayıları: ss.513-521
  • Anahtar Kelimeler: monensin, tannic acid, cinnamon essential oil, sesame meal, three step degradability, ESSENTIAL OILS, RUMINAL FERMENTATION, FORAGE DEGRADABILITY, INTESTINAL DIGESTION, NITROGEN-BALANCE, DAIRY-COWS, DIGESTIBILITY, GROWTH, SUPPLEMENTATION, CINNAMALDEHYDE
  • Atatürk Üniversitesi Adresli: Evet

Özet

The aim of this experiment was to investigate the beneficial effect of monensin, tannic acid and cinnamon essential oil addition on sesame meal degradability by the three-step in vitro method. The effect of experimental additives on the degradability of sesame meal in the rumen, after rumen and in the whole gastrointestinal tract was significant (P<0.05). The in vitro ruminal and intestinal digestibility of sesame meal crude protein with experimental additives was in the range of 76 to 84% and 49 to 60%, respectively. The intestinal degradability of crude protein increased with the addition of cinnamon essential oil (about 10%). Addition of monensin, tannic acid, and cinnamon essential oil significantly increased the degradability of Neutral Detergent Fiber (NDF) and Acid Detergent Fiber (ADF) in the rumen, intestines and the whole gastrointestinal tract. The results showed that cinnamon essential oil (125 mg/L) increased the degradability of dry matter (DM), organic matter (OM), crude protein (CP), ADF and NDF in the rumen, after rumen and the whole digestive tract compared to all treatments (P<0.05). The results showed that addition of tannic acid (100 mg/L) decreased the disappearance of crude protein in the rumen, while it increased crude protein's disappearance in the after rumen (P<0.05).