EFFECT OF ADDITION OF HERBS ON IN VITRO RUMEN FERMENTATION AND DIGESTIBILITY OF FEED

DOI: 10.5958/j.0976-0555.48.1.019    | Article Id: B-2505 | Page : 88-90
Citation :- EFFECT OF ADDITION OF HERBS ON IN VITRO RUMEN FERMENTATION AND DIGESTIBILITY OF FEED.Indian Journal Of Animal Research.2014.(48):88-90
Jyoti Sachan, Ravindra Kumar*, S. Vaswani, V. Kumar and D. Roy
Address : Department of Animal Nutrition C.V.Sc. & A.H., DUVASU, Mathura- 281 001, India

Abstract

Five herbs namely Trigonella foenum-graecum (Methi), Acacia concina (Shikakai), Trachyspermum ammi (Ajwain), Cinnamomum tamla (Tejpatta) and Aloe barbadanis (Aloe vera ) were added at the rate of 1.5%, 2.5% and 4.0% of ration . The rumen fermentation parameters and digestibility of feed was studied with buffalo rumen liquor using in vitro gas production test. The addition of these herbs had no adverse effect on rumen pH. There was significant (Pit can be concluded that Trigonella foenum-graecum (Methi) and and Aloe barbadanis (Aloe vera ) had the potential to improve the feed digestibility however in vivo trials are essential before its recommendation to dairy farmers.

Keywords

Digestibility Herbs IVGPT.

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