Interaction of Ferula assafoetida and Artemisia aucheri essential oils with concentrate level of diet on in vitro fermentation kinetic and acidosis induction

This experiment was aimed to study the effect of Ferula assa foetida essential oil or Artemisia aucheri essential oil in diets containing different concentrate ratios (40 and 60% of DM) on in vitro fermentation kinetic and acidosis induction. Essential oils were added at 0.05% of diet DM. Gas production parameters, pH, N-ammonia and volatile fatty acids (VFA) concentrations and total protozoa population were measured and organic matter digestibility (OMD) was estimated. The effect of Ferula assa foetida and Artemisia aucheriessential oils on prevention of in vitro acidosis induction was measured. The results showed that the interaction of diets and essential oils had no significant effect on in vitro gas production parameters, N-ammonia concentration, pH, total VFA, acetate, propionate and valerate concentrations, total protozoa population, Entodinium, Diplodinium,and Ophryoscolex population. The interaction of diets and essential oils on estimated OMD was significant (92.64 vs. 83.1 %, p < /em><0.05), and diet containing low concentrate level without essential oils had the lowest estimated OMD. Essential oils reduced gas production, total protozoa population and N-ammonia concentration (p < /em><0.05). Results of Ferula and Artemisia essential oils on prevention of in vitro acidosis induction showed that both essential oils prevent acidosis induction. It was concluded that Ferula and Artemisia essential oils improved rumen fermentation.