Showing 3 results for Rezayazdi
Volume 16, Issue 3 (5-2014)
Abstract
The nutritive value of grass pea (Lathyrus sativus L.) hay was evaluated based on its chemical composition, Gas production, fractioning of protein in CNCPS and AFRC systems, Metabolizable Energy (ME), rumen degradability through in situ technique and in vitro digestibility through Tilley and Terry method. The Crude Protein (CP), Neutral Detergent Fiber (NDF) and Acid Detergent Fiber (ADF) values of grass pea hay amounted to 232.4, 397 and 300.6 (g kg-1 DM) respectively. Condensed Tannins (CTs) and β-N-Oxalyl –L-α, β-diAmino Propionic acid (ODAP) amounted 0.2 and 11.8 (g kg-1 DM) respectively. Grass pea estimated ME ranged from 6.86 (MJ kg-1 DM) to 12.03 (MJ kg-1 DM) by different methods. Metabolizable Protein (MP) content was found 534.7 g kg-1 of CP. A high level of CP and MP content followed by a high content of ME along with a high palatability, cause grass pea to be introduced as an alternative to sheep forage in drought conditions.
Volume 16, Issue 7 (Supplementary Issue - 2014)
Abstract
The objective of the present study was to investigate the effect of different doses of some 7 natural semi-arid medicinal plants’ essential oils on in vitro ruminal digestion and fermentation patterns of a mid-forage (alfalfa hay: concentrates, 1:1) diet. Treatments consisted of either basal diet alone (control) or added with 35, 70, 140 or 280 µl L-1 of coriander, oregano, caraway, cumin, cinnamon, pistachio hull and thyme essential oils, incubated for 24 hours at 38.7ºC. The essential oils of cinnamon and pistachio applied as 280 µl L-1 and thyme applied at 140 and 280 µl L-1 caused a decrease in DM disappearance as compared with control. Thyme and pistachio essential oils (used at 280 µl L-1) resulted in a decrease of NDF disappearance, while caraway (70 µl L-1) and cumin (140 µl L-1) resulted in an increase in it (14.8% and +18.2%, respectively). Relative to control, the essential oils applied, did not significantly affect the medium N-NH3 concentration (except thyme at 140 and 280 µl L-1), pH (except thyme and cumin essential oils, 6.41 and 6.22 vs. 6.3, respectively), gas produced (except thyme at 280 µl L-1) and Feed Fermentation Efficiency (FFE). Relative to control, addition of all the essential oils resulted in a decrease of CP disappearance and CH4 (except for cumin) production as Mm-1 incubated. Findings revealed that these essential oils may allow manipulation of rumen microbial fermentation.
Volume 18, Issue 7 (Supplementary Issue - 2016)
Abstract
Bioavailability of three rumen protected Methionine (Met) sources with different protection methods (Mepron® M85, Evonik Industries, Germany; Methioplus®, Soda Nutrition, Italy and Methilock®, Tehrandaneh Co. Iran) were evaluated in 2 experiments with 6 canulated non-lactating Holstein cows. In experiment 1, the ruminal in situ and mobile bag techniques were used for assessing ruminal degradability and intestinal digestibility of Met from the protected Met sources. The rate of disappearance of Met from Mepron® M85 was lower than Methioplus® (2.94 vs. 5.73 % h-1). Mepron® M85 had more resistance to ruminal degradation than Methioplus® (82.78 vs. 68.51%), but the higher intestinal digestibility of Methioplus® resulted in similar amounts of available Met for two products. Because of high washing out loss from in situ bags, ruminal degradation was not estimated for Methilock®. In the second experiment, Met availability was assayed by the blood Met response after 5 days feeding each product in comparison to pretreatment levels utilizing a 3×3 Latin square design. Three Met sources increased blood Met concentration significantly after 5 days feeding (37.5, 52.23 and 44.39% for Methilock®, Mepron® and Methioplus® respectively). Results of the present study showed that the three RPM sources increased blood Met concentration. This study also suggests that the in situ method may not adequately characterize the availability of rumen protected amino acids, especially those of small particle size.
