The Effects of Thymus Leaf’s (Thymus Kotschyanus) in Different Levels Added To Alfalfa Hay on in Vitro Digestibility Parameters

Abstract

In this study, it was aimed to determine the effect of different levels of thymus leaf (Thymus kotschyanus) to alfalfa hay (AH) on in vitro dry matter digestion (IVDMD), in vitro organic matter digestion (IVOMS), metabolic energy (ME) levels and rumen parameters. For this purpose, the level of 2%, 4% and 6% thymus leaves (KY) were added to AH. In the study, rumen fluids of 2 cows brought to salughterhouse were used. In the incubator, 4 groups were performed: no additive (AH), 2% TK (AH + 2%TK), 4% TK (AH+ 4%TK) and 6% TK (AH+ 6%TK). A total of 52 pouches, 10 samples and 3 blinds, were incubated for each jar. In this study performed in vitro on a Daisy incubator device, a 48 hour incubation time was applied. With the addition of TK at the level of 2%, 4% and 6% to AH, the in vitro total digestion (IVTD), IVDMD, IVOMD, and ME levels decreased (P <0.001). The in vitro pH levels were higher than the control in group with 6%TK and lower than the control in the group with 2%TK. In the study, pH levels of the groups were determined in the optimal rumen fluid pH ranges. Compared to the control group, while the amount of acetic acid (AA) increased significantly in the group added 4TK (P<0.001), no statistical difference was found between the added groups. In this study, the additive levels of thyme leaf, whose active compounds were defined, had a significant effect on the in vitro rumen parameters and also negatively affected the in vitro digestion levels of AH. This result will contribute to future studies in terms of the effects of active ingredients and doses in the structures of medicinal-aromatic plants on rumen fermentation parameters and AH's digestion. © 2020, Centenary University. All rights reserved.