Department of Food Hygiene and Consumer Health Protection, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland.
Department of Food Chemistry and Biocatalysis, Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland.
Int J Mol Sci. 2024 May 28;25(11):5861. doi: 10.3390/ijms25115861.
This study aimed to evaluate the effects of essential oils (EOs) extracted from L. and Lam. on in vitro ruminal fermentation characteristics, selected rumen microbial populations, and methane production. GC-MS analyses allowed us to identify 89 compounds in both EOs. It was found that -β-caryophyllene predominated in (18.4%) and (24.1%). An in vitro (Ankom) test was performed to analyse the control and monensin groups, as well as the 50 µL or 100 µL EOs. The samples for volatile fatty acids (VFAs), lactate, and microbiological analysis were taken before incubation and after 6 and 24 h. The application of EOs of resulted in an increase in the total VFAs of acetate and propionate after 6 h of incubation. The applied EOs had a greater impact on the reduction in methane production after 6 h, but no apparent effect was noted after 24 h. Lower concentrations of and had a more pronounced effect on spp. and spp. than monensin. The presented findings suggest that and supplementation can modify ruminal fermentation, the concentrations of specific volatile fatty acids, and methane production.
本研究旨在评估从 L. 和 Lam. 中提取的精油（EOs）对体外瘤胃发酵特性、选定的瘤胃微生物种群和甲烷生成的影响。GC-MS 分析能够鉴定出两种精油中均含有 89 种化合物。研究发现，-β-石竹烯在 （18.4%）和 （24.1%）中占主导地位。采用体外（Ankom）试验分析了莫能菌素组、对照和 50µL 或 100µL EOs 组。在孵育前、孵育 6 小时和 24 小时后采集挥发性脂肪酸（VFAs）、乳酸和微生物分析的样品。EOs 的应用导致孵育 6 小时后乙酸和丙酸的总 VFAs 增加。应用 EOs 后，甲烷生成量在 6 小时内减少的效果更为明显，但在 24 小时后没有明显效果。与莫能菌素相比，较低浓度的 和 对 spp. 和 spp. 的影响更为显著。研究结果表明， 和 补充剂可以改变瘤胃发酵、特定挥发性脂肪酸的浓度和甲烷生成。
