Comparison of in vitro Ruminal Fermentation Variables of Pennyroyal (Mentha pulegium L.) Herbage with Conventional Forages

Authors : Gönül Pirci, Sena Yılmaz Öztaş, Kanber Kara, Kurşat Yılmaz

Pages : 145-152

Doi:10.32707/ercivet.1684585

View : 81 | Download : 99

Publication Date : 2025-12-26

Article Type : Research Paper

Abstract :The aim of this study is to evaluate the effects of on total gas production, methane production, in vitro metabolic energy (ME) and the individually short chain fatty acids (SCFA) of the in vitro fermentation fluid of pennyroyal (Mentha pulegium L.), an aromatic forage, and sainfoin, and conventional forages (lucerne and corn silage). In vitro gas production was carried out in accordance with ruminal fermentation, and the total amount of gas produced at the end of 24 hours of incubation was recorded. The methane volume (ml) in the in vitro total gas methane was measured using an infrared gas analyser the fermentation fluid was analysed for straight short-chain fatty acids (SCFA) (acetic, butyric, and propionic acids) and branched short-chain fatty acids (BSCFA). In the present study, the in vitro total gas production of sainfoin was higher than that of pennyroyal (P>0.05). CH4 (ml/0.2g) production (6.09 ml/0.2g) of lucerne was higher than that of other forages. CH4 production (4.02 ml/0.2g) of corn silage was lower than that of other forages. ME (MJ/kg) values of sainfoin and lucerne were similar, and corn silage was lower than the others. The acetic acid (AA) concentration of in vitro rumen fermentation fluid for pennyroyal herbage did not differ from that of lucerne herbage and corn silage (P>0.05), it was lower than that of sainfoin herbage (P<0.05). The propionic acid (PA) concentration of in vitro rumen fermentation fluid for pennyroyal herbage was lower than that of other forages (P<0.05). The butyric acid (BA) concentration in the rumen fermentation was higher in lucerne and sainfoin than pennyroyal and corn silage. This study reveals that pennyroyal exhibits a distinct fermentation profile compared to conventional forages, characterized by similar AA levels but lower PA and methane production during in vitro rumen fermentation.
Keywords : Aromatic kaba yem, in vitro gaz üretimi, metan, yarpuz, rumen fermentasyonu

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