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Year : 2007
Tome : 158
Volume : 12
Pages : 589-597
Title : Effect of essential oils and essential oils compounds supplementations in ruminant species: statistical analysis
Authors : V. NOIROT, R. MONCOULON, D. SAUVANT, C. BAYOURTHE
Summary : Essential oils are secondary plant compounds that have great potential in manipulFating of ruminal fermentation. A statistical analysis was conducted from a literature database built up from 11 references in order to generalize responses of essential oils or essential oil compounds on ruminal fermentation. The different products tested were divided in two groups: group 1 containing products with high antimicrobial activity (cinnamaldehyde, eugenol, thymol, carvacrol, vanillin) and group 2 containing other products. The effect of each group was studied on different variables such as pH, volatile fatty acids and, N-NH3 concentrations. The study was conducted by separating in vitro and in vivo results, and, concerning in vitro data, by separating results obtained from repeated measures in time from those obtained at a defined time and from means of measures. The two groups increased pH and decreased total VFAconcentration in vitro. In vitro, group 1 decreased N-NH3, small peptides, amino acids and total VFA concentrations, and acetate proportion. In vitro, group 2 increased N-NH3 and small peptides concentrations and increased acetate proportion. The intensity of the effects was related to the dose. In vivo, group 1 tended to increase pH and to decrease ruminal N-NH3 concentration.
Keywords : Ruminant, essential oils, essential oil compounds, statistical analysis, fermentations
Correspondence : C. BAYOURTHE
Adress : INRA, Université de Toulouse, UMR1289, Tissus Animaux, Nutrition, Digestion, Ecosystème et Métabolisme, Chemin de Borde-Rouge-Auzeville, BP 52627, F-31326 Castanet-Tolosan Cedex ; - E-mail : bayourth@ensat.fr
Link : pdf

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