Effect of different garlic oil doses on in vitro gas production, rumen fermentation and methane production of sainfoin hay

Basit Öğe Kaydı
dc.contributor.authorUzatici, Ahmet
dc.contributor.authorCanbolat, Onder
dc.date.accessioned2025-01-27T20:44:22Z
dc.date.available2025-01-27T20:44:22Z
dc.date.issued2019
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis study was conducted to determined, effects of addition of garlic oil (GO) 0 (control), 100, 200, 400, 800, 1200 and 1600 mg/L rumen fluid (RF) by in vitro gas production technique, on the true organic matter digestibility (TOMD), organic matter digestibility (OMD), neutral detergent fiber digestibility (NDFD), metabolizable energy (ME) compound and rumen fermentation parameters, carbon dioxide (CO2) and methane (CH4) gas production of the sainfoin (Onobrychis sativa L.) hay. In vitro gas production technique was used to determine the effects of different doses of GO on rumen fermentation, OMD and metabolic energy (ME) level. GKMS and NDFS contents of sainfoin hay were determined by Daisy incubator technique. The addition of GO significantly decreased the in vitro gas production, OMD, NDFD, ME, total volatile fatty acids content (VFA), acetic acid (AA), propionic acid (PA), butyric acid (BA) and the other volatile fatty acids levels of sainfoin hay (P<0.01). In addition, the addition of GO at different doses to the rumen fluid also reduced the production of CH4 and CO2 production (P <0.01). As a result, in vitro gas production, rumen fermentation, nutrient digestion, methane and carbon dioxide production on the most adverse effect garlic oil dose was found to be 1600 mg / L RF. It was concluded that it would be appropriate to use low doses (400 mg / L RF) because of the high GO doses that affect rumen fermentation and the digestion of feed.
dc.identifier.doi10.33988/auvfd.492584
dc.identifier.endpage296
dc.identifier.issn1300-0861
dc.identifier.issn1308-2817
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85077557203
dc.identifier.scopusqualityQ3
dc.identifier.startpage289
dc.identifier.trdizinid315292
dc.identifier.urihttps://doi.org/10.33988/auvfd.492584
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/315292
dc.identifier.urihttps://hdl.handle.net/20.500.12428/24549
dc.identifier.volume66
dc.identifier.wosWOS:000472627700010
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherAnkara Univ Press
dc.relation.ispartofAnkara Universitesi Veteriner Fakultesi Dergisi
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectGarlic oil
dc.subjectin vitro gas production
dc.subjectmethane
dc.subjectrumen fermentation
dc.subjectsainfoin hay
dc.titleEffect of different garlic oil doses on in vitro gas production, rumen fermentation and methane production of sainfoin hay
dc.title.alternativeFarklı sarımsak yağı dozlarının, korunga otunun in vitro gaz üretimi, rumen fermantasyonu ve metan üretimi üzerine etkisi
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu
TR-Dizin İndeksli Yayınlar Koleksiyonu