Effect of Oregano, Cumin and Cinnamon Essential Oils on Fermentation Quality in Alfalfa Silages

Year 2019, Volume: 56 Issue: 3, 367 - 373, 27.09.2019

Sibel Soycan Önenç , Firdevs Korkmaz Turgud

https://doi.org/10.20289/zfdergi.516234

Cited By: 4

Abstract

Objective: The aim of this study was to determine the effects of the oregano (OEO), cumin (CEO) and cinnamon (CINEO) essential oils on fermentation quality, metabolic energy (ME) contents and relative feed value (RFV) of alfalfa silages.

Material and Methods: Alfalfa was harvested in the end of April, at the early bloom-stage, was wilted for 3 hours and chopped to approximately to a size of 2.0 cm. OEO, CEO and CINEO essential oils were added as additivies in an amount of 600 mg/kg wet chopped alfalfa, yet no additives were added to the control (CONT) group. The packages of silage were kept in a covered storage (18±4 °C) for 60 days for fermentation.

Results: The addition of cumin and cinnamon led to a significant increase in dry matter (DM) (P<0.05). The addition of essential oils at high level caused an increase in lactic acid (LA), while the amount of water soluble carbohydrate (WSC) decreased inversely correlated with LA (P<0.05). The treatment was increased lactic acid bacteria (LAB) numbers, and also caused a decrease in the number of yeast and mould at a significant level (P <0.05). All three essential oils led to a decrease in pH, the amount of weigth loss (WL) and ammonia nitrogen (NH3-N). In the cumin and cinnamon essential oil treatments increased amount of enzimatic solubility organic matter (ESOM) (P<0.05).

Conclusion: It was concluded that OEO, CEO and CINEO promote to increase LAB population. In addition, ME_ESOM content calculated through ESOM was increased in OEO and CINEO treatments.

Yonca Silajlarında Kekik, Kimyon ve Tarçın Uçucu Yağlarının Fermantasyon Kalitesine Etkisi

Abstract

Amaç: Bu araştırmanın amacı kekik, kimyon ve tarçın uçucu yağlarının yonca silajlarının fermantasyon kalitesi, in vitro metabolik enerji (ME) içerikleri ve nispi yem değeri (NYD) üzerine etkilerini belirlemektir.

Materyal ve Metot: Araştırmada kullanılan yonca, nisan sonu çiçeklenme başlangıç döneminde hasad edilerek 3 saat süreyle soldurulmuş ve yaklaşık 2.0 cm boyutunda parçalanmıştır. Denemede, kontrol grubuna hiçbir uçucu yağ ilave edilmemiş, diğerlerine her bir uçucu yağdan 600 mg/kg düzeyinde ilave edilmiştir. Paketler kapalı bir depoda (18±4 °C) 60 gün boyunca fermantasyona bırakılmıştır.

Bulgular: Kimyon ve tarçın ilavesi, kuru maddede (KM) önemli bir artışa yol açtı (P <0.05).Uçucu yağların yüksek düzeyde eklenmesi, laktik asitte bir artışa neden olurken (P<0.05), suda çözülebilir karbonhidrat miktarı, laktik asit ile ters orantılı olarak azalmıştır. Muameleler laktik asit bakteri sayısını artırırken maya ve küf sayısında önemli bir düşüşe neden olmuştur (P <0.05). Kimyon ve tarçın uçucu yağ muamelelerinde enzimde çözünebilen organik madde miktarı (EÇOM) artmıştır (P <0.05).

Sonuç: Yapılan çalışmada kekik, kimyon ve tarçın uçucu yağlarının ilavesi laktik asit bakterilerinin gelişimini teşvik ettiği sonucuna varılmıştır. Ayrıca, kekik ve tarçın muamelelerinde enzimde çözünen organik madde miktarından hesaplanan ME_EÇOM içeriği artmıştır.

Keywords

Alfalfa silage, oregano, cumin, cinnamon

References

• Alçiçek A, Özkan K. 1997. Determination of silage quality in silo feeds by physical and chemical methods. First silage congress in Turkey, p. 241-246.
• Anonymous, 1986. The analysis of agricultural material. Reference book, London, pp. 427-428.
• Anonymous, 1991. Animal feeds-determination of metabolizable energy (chemical method). Turkish Standards Institute (TSE). Publ. no. 9610, pp.1-3.
• Anonymous, 2014. Microbiology-food and animal feeds-horizontal method for the enumeration of microorganisms. Colony count at 30 °C by the spreading plate technique. TS EN ISO 4833.
• AOAC, 1990. Official methods of analysis of the Association of Official Analytical Chemistry. 15th ed. Arlington. VA, USA.
• Ashbell G, Weinberg ZG, Azrieli A, Henand Y, Horev B. A. 1991. A Simple system study the aerobic deterioration of silages. Canadian Agricultural Engineering 33:391-393.
• Busquet M, Calsamiglia S, Ferret A, Kamel C. 2005. Effects of cinnamaldehyde and garlic oil on rumen microbial fermentation in a dual flow continuous culture. Journal of Dairy Science 88:2508-2516.
• Barker SB, Summerson WH. 1941.The colorimetric determination of lactic acid in biological material. Journal of Biological Chemistry 138:535-554.
• Ball DM, Hoveland C S, Lacefield G. 1996. Forage quality in southern forages. Publ by the Williams Printing Company pp.124-132.
• Cao YC, Gao Y, Xu M, Liu NN, Zhao XH, Liu CJ, Liu Y, Yao JH. 2013. Effect of ADL to aNDF and ryegrass particle length on chewing, ruminal fermentation, and in sutu degradability in goats. Animal Feed Science and Technology 186:112-119.
• Chaves AV, Baah J, Wang Y, McAllister TA, Benchaar C. 2012. Effects of cinnamon leaf, oregano and sweet orange essential oils on fermentation and aerobic stability of barley silage. Journal of Science Food Agriculture 92:906-915.
• Close W, Menke KH.1986. Selected topics in animal nutrition university. p.170+85 Hohenheim.
• Davidson PM, Naidu A S. 2000. Phyto-phenols. Natural food antimicrobial systems. ISBN:084932047, 265-294 p.
• De Boever JL, Cottyn BG, Buysse FX, Wainman FV, Vanacker J M.1986. The use of an enzymatic technique to predict digestibility, metabolizable and net energy of compound feedstuffs for ruminants. Animal Feed Science Technology14:203-214.
• Filya I. 2000. New developments in silage quality improvement. International Animal Nutrition Congress, 4-6 September Isparta p.243-250.
• Helander IM, Alakomi H-L, Latva-Kala K, Mattila-Sandholm T, Pol I, Smid EJ, Gorris LGM, von Wright A. 1998. Characterization of the action of selected essential oil components on gram-negative bacteria. Journal of Agriculture Food Chemistry 46:3590-3595.
• Henderson N. 1993. Silage additives. Animal Feed Science and Technology 45:35-56.
• Jeroch H, Drochner W, Simon O. 1999. Nutrition on farm livestock. Verlag Eugen Ulmer Stuttgart, 525 p.
• Kirchgessner M, Kellner RJ. 1981. Estimation of the energetic feed value of green and forage feed through the cellulas method. Landwirtschschaftliche Forschung 34:276-281.
• Kirchgessner M, Kellner RJ, Roth FX, Ranfft K. 1977. For estimating the feed value using crude fiber and the cell wall fractions of the detergent analysis. Landwirtschaftliche Forschung 30:245-250.
• Kung LJr, Tung RS, Maciorowski K. 1991. Effect of microbial inoculant (Ecosyl-TM) and/ or a glcopeptide antibiotic on fermantation and aerobic stability of wilted alfalfa silage. Animal Feed Science Technology 35:37-48.
• Kung Jr, Williams L, Schmidt P, Hu W. 2008. A blend of essential plant oils used as an additive to alter silage fermentation or used as a feed additive for lactating dairy cows. Journal of Dairy Science 91:4793-4800.
• Kurtoğlu V. 2011. Silage and silage additives. Aybil Press. Konya-Turkey p.356.
• Nadeau EMG, Buxton DR, Russell JR, Allison MJ, Young JW. 2000. Enzyme, bacterial inoculant, and formic acid effects on silage composition of orchardgrass and alfalfa. Journal of Dairy Science 83:1487-1502.
• Naumann C, Bassler R. 1993. Method book. B III. The chemical analysis of feeds. VDLUFA-Verlag, Darmstadt.
• Playne MJ, McDonald P. 1966. The buffering constituent of herbage and silage. Journal of Science Food Agriculture17:264-268.
• Polan CE, Stieve DE, Garrett JL. 1998. Protein preservation and ruminal degradation of ensiled forage treated with heat, formic acid, ammonia, or microbial inoculant. Journal of Dairy Science 81:765-776.
• Seale DR, Pahlow G, Spoelstra SF, Lindgren S, Dellaglio F, Lowe JF. 1990. Methods for the microbiological analysis of silage. Proceeding of the Eurobac Conference Uppsala p.147.
• Slottner D, Bertilsson J. 2006. Effect of ensiling technology on protein degradation during ensilage. Animal Feed Science Technology 127 (1–2):101–111.
• Soycan-Önenç S, Fisun K, Coşkuntuna L, Özdüven ML, Gümüş T. 2015. The effect of oregano and cinnamon essential oils on fermentation quality and aerobic stability of field pea silages. Asian-Australas J Animal Science 28(9):1281-87.
• Soycan-Önenç S, Coşkuntuna L, Koç F, Özdüven ML, Gümüş T. 2017. Effects of essential oils of oregano and cinnamon on fermentation quality and ın vitro metabolic energy of field pea silages. Animal Production 58(2):39-44.
• SPSS. 2009. PASW Statistics for Windows, Version 18.0. Chicago, SPSS Inc.
• Şayan Y, Özkul H, Alçiçek A, Coşkuntuna L, Soycan Önenç S, Polat M. 2004. Kaba Yemlerin Metabolik Enerji Değerlerinin Belirlenmesinde Kullanılabilecek Parametrelerin Karşılaştırılması. Ege Üniversitesi Ziraat Fakültesi Dergisi, 41(1): 167-175.
• Turan A, Soycan Önenç S. 2018. Effect of cumin essential oil usage on fermentation quality, aerobic stability and in vitro digestibility of alfalfa silage. Asian Australas. Asian-Australas J Animal Science 31(8):1252-1258.
• Ultee A, Bennik HJ, Moezelaar R. 2002. The phenolic hydroxyl group of carvacrol is essential for action against the food-borne pathogen. Bacillus cereus. Applied Environmental Microbiology 3:1561-1568.
• Van Dyke NJ, Anderson PM. 2000. Interpreting a forage analysis. Alabama Cooperative Extension. Circular ANR-890.
• Van Soest PJ, Robertson JB, Lewis BA. 1991. Method for dietary fiber, neutral detergent fiber and nostarch polysaccharides in relation to animal nutrition. Journal of Dairy Scienc 74:3583-3597.