Effects of dietary supplementation of spices on forage degradability, ruminal fermentation, in vivo digestibility, growth performance and nitrogen balance in Black Bengal goat

Abstract

The objective of the study was to evaluate the effects of spices on forage utilization and nitrogen (N) emission using in vitro and in vivo approach. A 6 × 5 factorial triplicate arrangement was used to assess the in vitro degradability of rice straw with control (without spices) and individual (40 mg/g rice straw) spices (cumin, coriander, clove, black cumin, turmeric) at five different incubation times. In vitro dry matter (DM) and organic matter (OM) degradability of rice straw were highest in presence of spices except for clove. Clove significantly reduced the total volatile fatty acids concentration, molar proportion of acetate and propionate ratio, but increased propionate production. Acetate and butyrate production were not affected by treatments. The ammonia-nitrogen concentration was lowest for clove and turmeric compared to other spices. Rumen pH was unchanged but gradually decreased over the incubation period. For in vivo study, 12 bucks with average live weight 7.65 ± 0.19 kg were assigned to a completely randomized design with three treatments and four replicates for a 28-day period. Bucks were fed a total mixed ration without (0 g/kg DM) or with (2.5, 7.5 g/kg DM) clove supplementation. DM intake, body weight and apparent total tract digestibility of crude protein (CP) and acid detergent fibre (ADF) were not affected by increasing dietary doses of clove but tended (p = .09) to increase DM and OM digestibility. The urinary N and urine urea N concentration of bucks decreased linearly with incremental doses of clove diet. In contrary, clove supplementation had positive effects on plasma urea N and retained N in bucks. We concluded that though some spices had positive effects on ruminal digestion and fermentation, the dosage level assessed in the current study (up to 7.5 g/kg DM clove) can be promoted as an effective dietary approach to mitigate N losses in bucks.

Effects of supplementation levels of Allium fistulosum L. extract on in vitro ruminal fermentation characteristics and methane emission

“…In the current study, pH in groups receiving A. fistulosum extracts was higher than that in the 0% group and consistently remained between 6.59 and 7.48. This result is thought to be influenced by the N 2 gas used for anaerobic maintenance, which is similar to the results of pH and dry matter digestibility from Hu et al (2005) and Chowdhury et al (2018). Also, these results are similar to those of Chaves et al (2007), wherein pH was increased with the addition of garlic extract.…”

Effect of heat‐treated green tea waste feeding on fermentation kinetics, in vitro degradability, in vivo apparent digestibility, nitrogen balance, and blood metabolites in Black Bengal goat

“…Both acid and neutral detergent insoluble CP generally remain higher in GTW compared with other proteineous feedstuffs (Kondo et al, 2007) and increased with thermal processing (Vaga et al, 2017). The degradation curve of DM followed a similar pattern of OM (Chowdhury, Khan, et al, 2018; Mahfuz et al, 2014) and the changes in the degradation of DM in our in vitro study might be due to the variations in CP or OM fraction.…”

Effect of Addition of Anise, Clove and Thyme Essential Oils on Barki Lambs Performance, Digestibility, Rumen Fermentation, Carcass Characteristics and Intramuscular Fatty Acids

“…(2013) explained that clove increased Nretention due to the higher level of active phenolic components. Also, Chowdhury et. al.…”