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Asian Journal of Animal and Veterinary Advances

Year: 2020 | Volume: 15 | Issue: 1 | Page No.: 25-31
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Authors

Eburu, Patrick Okara

Eburu, Patrick Okara

Anya, Magnus Izah

Keywords

Research Article

Dose-response Effects of Anise Essential Oil on Rumen Fermentation and Metabolism of n-3 Polyunsaturated Fatty Acids in vitro

Eburu, Patrick Okara Eburu, Patrick Okara's LiveDNA and Anya, Magnus Izah
Background and Objectives: Polyunsaturated fatty acids (PUFA) have human health benefits and essential oils (EOs) possess antimicrobial potential to maintain higher their concentrations in ruminant food products. The main objective of the study was to examine the dose-response effects of anise EO on the fermentation and bio-hydrogenation of n-3 PUFA using batch culture system. Materials and Methods: Six West African Dwarf goats (mean weight 45.0±1.9 kg) were used as rumen fluid donors. A mixture of good quality grass hay, goat pellets, whole ground wheat grain and fish oil were used as basal feedstock. Four treatments replicated into 6 groups were used, after incubation and fermentation 3 replicates were taken from each treatment to determine concentrations of free FA. The remaining replicates were used for concentrations of total volatile fatty acids (TVFA), NH3-N and determination of pH. Results: Gas production, TVFA and ammonia-N concentrations present in culture reduced (p<0.001) in a dose-dependent manner, except for the 150 mg L–1 that did not affect TVFA. The concentrations of n-3 PUFAs (C22: 6n-3, C20: 5n-3 and C18:3 n-3) were maintained at higher (p<0.001) levels in all other treatments than the control. Conclusion: This study concludes that the concentrations of the health beneficial n-3 PUFAs were maintained higher at all doses and the 150 mg L–1 did not affect the levels of total VFA, hence, 150 mg L–1 of anise is observed to be the minimum dose required to maintain a higher concentrations of PUFA and beneficially modify rumen fermentation if effects are repeated in vivo.
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