In vitro evaluation of effects of ten essential oils at three doses on ruminal fermentation of high concentrate feedlot-type diets

Castillejos, Lorena; Calsamiglia, S.; Martín-Tereso, J.; Wijlen, H ter

doi:10.1016/j.anifeedsci.2007.05.037

Cited by 88 publications

(74 citation statements)

References 24 publications

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“…All doses of these EO also reduced ammonia N concentration. In contrast to our results, Castillejos et al (2008) reported that 50 and 500 mg/l of SAO and RMO had no effects on in vitro batch fermentation. Like the previous EO, these two EO also reduced the concentrations of C18:0 and trans C18:1 in cultures without affecting linoleic acid concentration.…”

Section: Discussioncontrasting

confidence: 56%

“…All doses of WTO resulted in significant reductions in total VFA concentration in cultures. In contrast to our study, Castillejos et al (2008) reported that 50 and 500 mg/l of WTO increased total VFA concentration. Castillejos et al (2006) also reported in in vitro batch fermentation and continuous culture that 50 mg/l of thymol, one of the main active compounds of WTO, had no effects on rumen microbial fermentation but 500 mg/l of thymol reduced VFA concentration.…”

Section: Discussioncontrasting

confidence: 53%

“…Previous studies also reported that 300 and 500 mg/l of eugenol resulted in decreases in ammonia N concentrations Castillejos et al, 2006). However, Castillejos et al (2008) reported that 50 mg/l of CLO increased ammonia N concentrations and 500 mg/l of CLO had no effect on ammonia N concentrations. The higher concentrations of linoleic acid in the 250 and 500 mg/l CLO cultures in this study suggested a lower biohydrogenation activity by microbes in these cultures.…”

Section: Discussionmentioning

confidence: 80%

“…Addition of CLO to cultures reduced total VFA concentration in agreement with who also reported significant reductions in total VFA concentration when CLO was added to cultures at 300 mg/l. In contrast, Castillejos et al (2008) reported that 50 and 500 mg/l of CLO increased total VFA concentration in batch cultures. CLO increased the proportion of acetate and the acetate to propionate ratio but did not modify propionate proportion in cultures.…”

Section: Discussionmentioning

confidence: 86%

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Evaluating the effects of six essential oils on fermentation and biohydrogenation in in vitro rumen batch cultures

Günal¹,

Ishlak²,

AbuGhazaleh³

2013

CZECH J ANIM SCI

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Conjugated linoleic acids (CLA) have recently attracted significant attention because of their health benefits in a variety of models of metabolic and chronic inflammatory diseases. Among the many CLA isomers, c9t11 CLA has received the most attention because of its recognized health benefits as a cancer chemopreventive (Kennedy et al., 2010;Crumb 2011). The c9t11CLA is synthesized either in the rumen as an intermediate during the biohydrogenation of linoleic and linolenic acids (Harfoot and Hazlewood, 1987;Lee and Jenkins, 2011) AbstrAct: The effects of six essential oils (EO) on rumen fermentation and biohydrogenation were evaluated under in vitro conditions. Three doses (125, 250, and 500 mg/l) of EO were evaluated using in vitro 24 h batch culture of rumen fluid with a 55 : 45 forage : concentrate diet. Treatments were control (CON), control with Siberian fir needle oil (FNO), citronella oil (CTO), rosemary oil (RMO), sage oil (SAO), white thyme oil (WTO), and clove oil (CLO). Treatments were incubated in triplicate in 125 ml flasks containing 500 mg of finely ground total mixed ration (TMR), 25 mg of soybean oil, 10 ml of the strained ruminal fluid, 40 ml of media, and 2 ml of reducing solution. After 24 h, the pH was determined and samples were collected to analyze ammonia N, volatile fatty acids (VFA), and fatty acids (FA). Cultures pH was not affected by EO averaging 6.6 ± 0.2. In general, high EO doses reduced the total VFA concentration except for SAO and RMO. Relative to CON, all EO decreased (P < 0.05) ammonia N concentrations except for the highest dose of WTO. Except for SAO, EO did not modify acetate to propionate ratio. Relative to CON, the addition of CTO and FNO increased (P < 0.05) the proportions of isobutyrate and decreased (P < 0.05) the proportions of valerate and isovalerate. The concentrations (mg/culture) of C18:0 and C18:1 trans FA decreased (P < 0.05) with CTO, FNO, RMO, and SAO relative to CON. Most tested EO in this study had little to no effects on conjugated linoleic acids (CLA), and linoleic and linolenic acids concentrations. In conclusion, results from this study showed that except for effects on ammonia N, EO tested in this study had moderate effects on rumen fermentation. The reduction in the formation of trans FA and C18:0 with some EO may indicate shifts in the biohydrogenation pathways toward the formation of other unidentified intermediate FA. Keywords: plant extracts; volantile fatty acids; trans fatty acids; in vitroAbbreviations: CLA = conjugated linoleic acids; CLO = clove oil; CON = control; CTO = citronella oil; EO = essential oils; FA = fatty acids; FNO = Siberian fir needle oil; RMO = rosemary oil; SAO = sage oil; TMR = total mixed ration; VFA = volatile fatty acids; WTO = white thyme oil

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Section: Discussioncontrasting

confidence: 56%

Section: Discussioncontrasting

confidence: 53%

Section: Discussionmentioning

confidence: 80%

Section: Discussionmentioning

confidence: 86%

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Evaluating the effects of six essential oils on fermentation and biohydrogenation in in vitro rumen batch cultures

Günal¹,

Ishlak²,

AbuGhazaleh³

2013

CZECH J ANIM SCI

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“…In SCFA total production there was a decrease of around 12% compared to control. These results differ from those reported by Castillejos et al (2008) and Makkar (2004), who observed the same SCFA total production compared to control. The acetate concentration in the monensin-sodium group was approximately 21% lower compared to control (Table 1).…”

Section: Resultscontrasting

confidence: 57%

Effect of organic acids or monensin-sodium addition on fatty acid production of short chain and methane through the ruminal fermentation “in vitro”

et al. 2016

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Food additives may increase food and animal production efficiency, as well as reduce the production of enteric methane (CH 4 ). With the aim to evaluate the influence of organic additives in two concentrations (250 and 500 ppm) in the production of CH4 (mL), short chain fatty acids (SCFA), ammonia nitrogen (N-NH3) and pH, an experiment "in vitro" gas was conducted, having two control groups, one as a negative control without the presence of additive and another as a positive control, with the addition of monensin-sodium (30ppm). The experiment was arranged in a completely randomized design with three replications. The treatment with monensin-sodium increased the propionate production (p<0.05) and decreased (p<0.05) CH 4 , acetate, butyrate, valerate, isobutyrate, isovalerate production, the acetate/ propionate ratio and total SCFA production compared to treatment without additive, the N-NH 3 concentration being unchanged. Among CTX 250 and 500 organic acids treatments, only 500 CTX showed a trend (p<0.10) to decrease in N-NH 3 concentrations, with no significant changes (p>0.05) in the remaining parameters related to treatment without additives. In this sense, monensin-sodium shows characteristics of modulation of rumen environment. Key words: Food additives, ionophores, ammonia nitrogen, pH ResumoAditivos alimentares podem aumentar a eficiência dos alimentos e a produção animal, bem como reduzir a produção de metano (CH 4 ) entérico. Com objetivo de avaliar a influência de aditivos orgânicos em duas concentrações (250 e 500ppm) na produção de CH 4 (mL), ácidos graxos de cadeia curta (AGCC), nitrogênio amoniacal (N-NH 3 ) e no pH, foi conduzido um experimento "in vitro" gás, tendo dois controles, um negativo sem a presença de aditivo e outro positivo, com à adição de monensina sódica (30ppm). O experimento foi organizado em um delineamento inteiramente casualizado, com três repetições. O tratamento com monensina sódica aumentou (p<0.05) a produção de propionato e diminuiu (p<0.05) a produção de CH 4 , acetato, butirato, valerato, isobutirato, isovalerato, a relação de acetato/propionato e a produção total AGCC em relação ao tratamento sem aditivo, não alterando a concentração de N-NH 3 . Dos tratamentos com ácidos orgânicos CTX 250 e 500, somente o CTX 500 mostrou tendência (p<0.10) a diminuição nas concentrações de N-NH 3 , sem alterações significativas (p>0.05) nos demais parâmetros avaliados em relação ao tratamento sem aditivos. Neste sentido a monensina sódica apresenta características de modulação do ambiente ruminal.

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Encapsulation of Lavandin Essential Oil in Poly‐(ϵ‐caprolactones) by PGSS Process

et al. 2013

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Lavandin essential oil has been encapsulated in poly‐(ϵ‐caprolactone) (MW: 4000 g mol–1) by means of the particles from gas saturated solutions (PGSS) process. The influence of process conditions, i.e., pre‐expansion temperature and pressure, and oil/polymer mass ratio, on the morphology of particles and the efficiency of encapsulation has been analyzed. Spherical particles with particle sizes of 100–700 μm were obtained, with increasing particle sizes and more agglomeration as the oil/polymer ratio was increased. The efficiency of encapsulation was increased by conditions that favored a fast solidification of the polymer shell, including high pre‐expansion pressures, reaching efficiencies up to 50 % with oil loads up to 120 mg oil/g particles.

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In vitro evaluation of effects of ten essential oils at three doses on ruminal fermentation of high concentrate feedlot-type diets

Cited by 88 publications

References 24 publications

Evaluating the effects of six essential oils on fermentation and biohydrogenation in in vitro rumen batch cultures

Evaluating the effects of six essential oils on fermentation and biohydrogenation in in vitro rumen batch cultures

Effect of organic acids or monensin-sodium addition on fatty acid production of short chain and methane through the ruminal fermentation “in vitro”

Encapsulation of Lavandin Essential Oil in Poly‐(ϵ‐caprolactones) by PGSS Process

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