The effects of plant essential oils on in vitro camel rumen fermentation

摘要

The objective of this study was to determine the effects of different doses of three natural essential oils (EOs) from semi-arid medicinal plants (Cotula cinerea, Juniperus phoenicea, and Artemisia campestris) on in vitro camel rumen fermentation of Atriplex halimus, a plant that is eaten by the dromedary. The levels added were 0.0, 0.10, 0.25 and 1.0 g/liter of the fermentation medium. All the oils decreased the production of gas and methane per unit of substrate DM incubated. N-NH3 concentration was reduced by the oil from Juniperus phoenicea.