Effects of oregano (Oreganum onites L.) aromatic water on rumen microbial fermentation of Holstein calves

Özkaya S., Almalı O. E., Ayan Y., Erbaş S., Aksu T.

Turkish Journal Of Veterinary & Animal Sciences, cilt.44, sa.44, ss.1110-1114, 2020 (SCI-Expanded)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 44 Sayı: 44
  • Basım Tarihi: 2020
  • Doi Numarası: 10.3906/vet-2003-11
  • Dergi Adı: Turkish Journal Of Veterinary & Animal Sciences
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, CAB Abstracts, EMBASE, Veterinary Science Database, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.1110-1114
  • Van Yüzüncü Yıl Üniversitesi Adresli: Evet

Özet

The study aimed to determine the effects of the addition of aromatic oregano water (AOW) on rumen fermentation of Holstein

calves. For this purpose, 20 Holstein calves were divided into four groups (n = 5) and fed with three different doses of AOW (1, 1.5,

and 2%). The experimental groups were formed as follows; the control group (CNT): milk + starter; G1: 1% AOW supplemented milk

+ starter; G2: 1.5% AOW supplemented milk + starter; G3: 2% AOW supplemented milk + starter. The rumen fluid was taken from

the oesophagus at 60 days of age with the aid of a rumen probe. In acetic acid (AA), propionic acid (PA), and butyric acid (BA) except

for total volatile fatty acid (TVFA) (P < 0.05), the numerical differences between the means of the groups were not found statistically

significant. The rumen pH values of the groups were not affected by the addition of AOW. Likewise, the difference between the total

bacteria and the numbers of protozoa, Entodinum, Diplodinium, Isotrichia, and Daystrichia were not statistically significant. The results

of the study showed that the addition of AOW did not have a negative or positive effect on rumen fermentation of the calves.