| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
|
|
|
|||||||
|
|||||||||
1 Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
2 Axiss France, 01205 Bellegarde-sur-Valserine Cedex, France
Corresponding author: S. Calsamiglia; e-mail: Sergio.calsamiglia{at}uab.es.
Eight continuous culture fermentors inoculated with ruminal liquor from heifers fed a 50:50 alfalfa hay:concentrate diet (17.6% crude protein, 28.0% neutral detergent fiber) were used in 3 replicated periods to study the effects of cinnamaldehyde (CIN) and garlic oil (GAR) on rumen microbial fermentation. Treatments were no additive (negative control); 1.25 mg/L (MON) and 12.5 mg/L (MON10) of the ionophore antibiotic monensin (positive control); 31.2 mg/L CIN (CIN) and 312 mg/L (CIN10) of CIN; and 31.2 mg/L GAR (GAR) and 312 mg/L (GAR10) of GAR (Allium sativa). The MON10 caused expected changes in microbial fermentation patterns (a decrease in fiber digestion, ammonia N concentration, and proportions of acetate and butyrate; an increase in the proportion of propionate; and a trend to increase small peptide plus AA N concentration). The CIN decreased the proportion of acetate and branch-chained volatile fatty acids (VFA) and increased the proportion of propionate; CIN10 decreased the proportion of acetate and increased the proportion of butyrate compared with the control. The GAR10 increased the proportion of propionate and butyrate and decreased the proportion of acetate and branch-chained VFA compared with the control. The GAR10 also increased the small peptide plus amino acid N concentration, although no effects were observed on large peptides or ammonia N concentrations. The CIN and GAR10 resulted in similar effects as monensin, with the exception of the effects on the molar proportion of butyrate, which suggests that they might have a different mode of action in affecting in vitro microbial fermentation.
Key Words: rumen fermentation • garlic oil • cinnamaldehyde
Abbreviation key: CIN = cinnamaldehyde, GAR = garlic oil, HMG-CoA = 3-hydroxy-3-methyl-glutaryl co-enzyme A, LPep = large peptide, MON = monensin, SPep = small peptide, TA = tungstic acid.
This article has been cited by other articles:
|
|
 |
|
  M. C. Fuentes, S. Calsamiglia, P. W. Cardozo, and B. Vlaeminck Effect of pH and level of concentrate in the diet on the production of biohydrogenation intermediates in a dual-flow continuous culture J Dairy Sci, September 1, 2009; 92(9): 4456 - 4466. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
C. Benchaar and P. Y. Chouinard Short communication: Assessment of the potential of cinnamaldehyde, condensed tannins, and saponins to modify milk fatty acid composition of dairy cows J Dairy Sci, July 1, 2009; 92(7): 3392 - 3396. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
C. Benchaar, T. A. McAllister, and P. Y. Chouinard Digestion, Ruminal Fermentation, Ciliate Protozoal Populations, and Milk Production from Dairy Cows Fed Cinnamaldehyde, Quebracho Condensed Tannin, or Yucca schidigera Saponin Extracts J Dairy Sci, December 1, 2008; 91(12): 4765 - 4777. [Abstract] [Full Text] [PDF]
|
|
|
|
 |
|
 M. Lourenco, P. W. Cardozo, S. Calsamiglia, and V. Fievez Effects of saponins, quercetin, eugenol, and cinnamaldehyde on fatty acid biohydrogenation of forage polyunsaturated fatty acids in dual-flow continuous culture fermenters J Anim Sci, November 1, 2008; 86(11): 3045 - 3053. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
W. Z. Yang, C. Benchaar, B. N. Ametaj, A. V. Chaves, M. L. He, and T. A. McAllister Effects of Garlic and Juniper Berry Essential Oils on Ruminal Fermentation and on the Site and Extent of Digestion in Lactating Cows J Dairy Sci, December 1, 2007; 90(12): 5671 - 5681. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
S. Calsamiglia, M. Busquet, P. W. Cardozo, L. Castillejos, and A. Ferret Invited Review: Essential Oils as Modifiers of Rumen Microbial Fermentation J Dairy Sci, June 1, 2007; 90(6): 2580 - 2595. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
G. R. Fraser, A. V. Chaves, Y. Wang, T. A. McAllister, K. A. Beauchemin, and C. Benchaar Assessment of the Effects of Cinnamon Leaf Oil on Rumen Microbial Fermentation Using Two Continuous Culture Systems J Dairy Sci, May 1, 2007; 90(5): 2315 - 2328. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
P. W. Cardozo, S. Calsamiglia, A. Ferret, and C. Kamel Effects of alfalfa extract, anise, capsicum, and a mixture of cinnamaldehyde and eugenol on ruminal fermentation and protein degradation in beef heifers fed a high-concentrate diet J Anim Sci, October 1, 2006; 84(10): 2801 - 2808. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
L. Castillejos, S. Calsamiglia, and A. Ferret Effect of essential oil active compounds on rumen microbial fermentation and nutrient flow in in vitro systems. J Dairy Sci, July 1, 2006; 89(7): 2649 - 2658. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
M. Busquet, S. Calsamiglia, A. Ferret, and C. Kamel Plant Extracts Affect In Vitro Rumen Microbial Fermentation J Dairy Sci, February 1, 2006; 89(2): 761 - 771. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
M. Busquet, S. Calsamiglia, A. Ferret, M. D. Carro, and C. Kamel Effect of Garlic Oil and Four of its Compounds on Rumen Microbial Fermentation J Dairy Sci, December 1, 2005; 88(12): 4393 - 4404. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
P. W. Cardozo, S. Calsamiglia, A. Ferret, and C. Kamel Screening for the effects of natural plant extracts at different pH on in vitro rumen microbial fermentation of a high-concentrate diet for beef cattle J Anim Sci, November 1, 2005; 83(11): 2572 - 2579. [Abstract] [Full Text] [PDF]
|
|
| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
