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Hossein Jahani-Azizabadi

Hossein Jahani-Azizabadi

Academic rank: Assistant Professor
ORCID:
Education: PhD.
ScopusId: 36155399500
Faculty: Faculty of Agriculture
Address: Department of Animal Science, Faculty of Agriculture, Uinversity of Kurdistan, Sanadaj, Iran
Phone: +988733660067

Research

Title
The effect of various semi-arid native plant essential oils on in vitro acid load of a low forage diet
Type
Presentation
Keywords
essential oil, acidogenicity value, rumen
Year
2011
Researchers Ghazale Bahrami ، Mohsen Danesh Mesgaran ، Alireza Vakili ، Akbar Soleimani ، Hossein Jahani-Azizabadi ، Elham Jani

Abstract

In ruminants, consumption of diets high in readily fermentable carbohydrates, such as starch, may result in a rapid increase in rumen acid load leading to a drop in ruminal acidosis. The aim of the present experiment was to determine the effect of various semi-arid native plant essential oils (EO) including thyme (TH) and peppermint (PE) leaves, and cumin (CU) and fennel (FE) seeds on in vitro medium pH, acidogenicity value (AV) and dry matter disappearance (DMD) of a low forage basal diet (BD) containing 20% alfalfa hay and 80% concentrate. Experimental treatments were BD, BD+TH, BD+CU, BD+FE and BD+PE. Approximately, 1 g of the basal diet was placed into a 125 ml bottle, as alone or combined with the EO evaluated, then 30 ml of buffered rumen liquor [60% diluted buffer, and 40% rumen liquor] was added (n=4). Each essential oil was applied as 1 ml/100 ml of the medium. The rumen fluid was collected, before the morning feeding, from three rumen cannulated sheep (body weigh; 45±2 kg) and filtered through four layers of cheesecloth. Animals were fed 1.4 kg alfalfa hay and 400 g concentrate (CP; 165 g kg-1 of DM), twice daily (0800 h and 2000 h). Bottles were incubated for 24 hours under anaerobic condition in a water bath at 38.6 °C. After the incubation period, medium pH was measured immediately. Each bottle contents were filtered through a 45 μm filter, then unfiltered residual was dried using an air-forced oven at 65 °C for 48 h, then weighed to determine the dry disappearance. A sample (2 ml) was withdrawn from each bottle filtered content, then transferred to a tube containing 50 mg (excess) of CaCO3 powder, then centrifuged at 4000 RPM for 10 min and supernatant was removed; next by means of atomic absorption device its calcium concentration was determined. The AV was calculated as the product of Ca concentration (from the analysis) and fluid volume (30 ml) divided by the sample weight (1 g). The experiment was carried out in a completely randomized design. Stat