Effects of olive leaf extract on rumen microbial fermentation in in vitro semi-continuous culture system (RUSITEC)

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ÖZTÜRK H., Demirtas A., SALGIRLI DEMİRBAŞ Y., PEKCAN M., Emre B., Fidanci U. R.

ANKARA UNIVERSITESI VETERINER FAKULTESI DERGISI, cilt.59, sa.1, ss.17-21, 2012 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 59 Sayı: 1
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1501/vetfak_0000002495
  • Dergi Adı: ANKARA UNIVERSITESI VETERINER FAKULTESI DERGISI
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.17-21
  • Anahtar Kelimeler: Fermentation, olive leaf extract, rumen, ESSENTIAL OIL COMPOUNDS, RUMINAL FERMENTATION, PHENOLIC-COMPOUNDS, BLEND, MONENSIN, DIETS
  • Ankara Üniversitesi Adresli: Evet

Özet

The aim of this study was to investigate the effects of olive leaf extract (OLE) on in vitro fermentation of a 50 : 50 forage : concentrate diet using the rumen simulation technique (RUSITEC) and to compare its effects with monensin addition. The Rusitec system consisted of eight vessels: two received 150 mg of olive leaf extract (OLE-H) daily, two received 15 mg of olive leaf extract (OLE-L), two received 5 mg of monensin (MON, positive control), and two received no additives (CTR). After an adaptation period of 7 days, the main fermentation parameters were determined for seven consecutive days. There were no significant differences between treatments either in pH or in organic matter degradability. MON significantly increased (p < 0.05) propionate production and significantly reduced (p < 0.05) acetate and butyrate productions, acetate to propionate ratio, total protozoa count and NH3-N concentration. Compared to CTR, the addition of both concentrations of OLE significantly increased (p < 0.05) total volatile fatty acid (VFA) and propionate productions. However, OLE-H decreased (p < 0.05) butyrate production and total protozoa count. Based on results from this study, it is reasonable to conclude that olive leaf extract exerted beneficial effects on some fermentation parameters in the rumen-simulating semi-continuous culture system, which may improve fermentation efficiency in the rumen.