Effect of oregano oil on in vitro gas production, digestibility and metabolisable energy of some feedstuffs

Temizkan I., Kamalak A., Canbolat Ö.

JOURNAL OF APPLIED ANIMAL RESEARCH, vol.39, no.2, pp.132-135, 2011 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 39 Issue: 2
  • Publication Date: 2011
  • Doi Number: 10.1080/09712119.2011.565550
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.132-135
  • Keywords: essential oil, oregano oil, volatile fatty acid, digestibility, RUMEN MICROBIAL FERMENTATION, SYSTEMS
  • Bursa Uludag University Affiliated: Yes


The aim of this study was to determine the effect of essential oil of oregano (Origanum vulgare) on in vitro gas production, metabolisable energy (ME), organic matter digestibility (OMD), volatile fatty acid (VFA) production, true dry matter digestibility (TDMD) and neutral detergent fibre digestibility (NDFD) of alfalfa hay, maize silage and barley grain. The gas production from slowly fermentable fraction (b), VFA, ME, OMD, TDMD and NDFD decreased with increasing level of oregano oil. It is concluded that oregano oil inclusion inhibited overall fermentation process.