Nutritional Studies on the Use of Garlic, Cinnamon and Peppermint in Sheep Nutrition and Their Impact on Gas Production and Digestibility | ||
| Journal of Animal, Poultry & Fish Production | ||
| Article 1, Volume 5, Issue 1, December 2016, Pages 1-7 PDF (204.46 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/japfp.2016.7419 | ||
| Authors | ||
| Saad E; A. Osman* ; S. Soliman | ||
| Department of Animal Production, Faculty of Agriculture, Suez Canal University, Egypt | ||
| Abstract | ||
| The present study was carried out at the Animal Research Farm, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt: in vitro assay. The treatments were: 1- control: concentrate feed mixture (CFM) + Rice straw (RS) (2:1) without additives, 2- control diet + garlic powder 0.5%, 3- control diet + garlic powder 1%, 4- control diet + garlic powder 1.5%, 5- control diet + garlic powder 2%, 6- control diet + garlic powder 2.5%, 7- control diet + cinnamon powder 0.5%, 8- control diet + cinnamon powder 1%, 9- control diet + cinnamon powder 1.5%, 10- control diet + cinnamon powder 2%, 11- control diet + cinnamon powder 2.5%, 12- control diet + peppermint powder 0.5%, 13- control diet + peppermint powder 1%, 14- control diet + peppermint powder 1.5%. 15- control diet + peppermint powder 2% and 16- control diet + peppermint powder 2.5%. Ten digestibility trials were conducted on sheep to evaluate the experimental rations as the following treatments: Ration 1- (Control): (CFM) and wheat straw (WS) (ratio 2:1) without any additives, Ration 2- CFM and WS + 1.5% garlic powder, Ration 3- CFM and WS + 2% garlic powder, Ration 4- CFM and WS + 2.5% garlic powder, Ration 5- CFM and WS + 1.5% cinnamon powder, Ration 6- CFM and WS + 2% cinnamon powder, Ration 7- CFM and WS + 2.5% cinnamon powder, Ration 8- CFM and WS + 1.5% peppermint powder, Ration 9- CFM and WS + 2% peppermint powder and Ration 10 CFM and WS + 2.5% peppermint powder. Most treatments significantly increased in vitro dry matter disappearance (IVDMD) and in vitro organic matter disappearance (IVOMD) compared with control. 2% garlic and 2.5% cinnamon significantly decreased gas production after 24 hr. The digestibility trials showed that the three plants by 2.5% has given the best results and dry matter digestibility was significantly increased except garlic and significantly increased organic matter, crude protein, crude fiber, nitrogen free extracts and nutritive values as TDN and DCP. It could be concluded that the three plants as a nature additives in ruminant diet decreased gas production and improved animal digestibility. | ||
| Keywords | ||
| Garlic; Cinnamon; peppermint; gas production; in vitro and digestibility | ||
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