فعالیت آنتی‌اکسیدانی و اثرات عصاره و اسانس گیاه آویشن (Thymus vulgaris) و پونه(Mentha longifolia) بر فراسنجه‌های تخمیر شکمبه‌ای به روش آزمون گاز

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانش آموخته کارشناسی ارشد تغذیه دام، گروه علوم دامی، دانشکده کشاورزی و منابع طبیعی دانشگاه محقق اردبیلی، اردبیل، ایران.

2 استاد، گروه علوم دامی، دانشکده کشاورزی و منابع طبیعی دانشگاه محقق اردبیلی، اردبیل، ایران.

3 کارشناس سازمان جهاد کشاورزی استان اردبیل، ایران.

4 استاد، گروه علوم دامی، دانشکده کشاورزی و منابع طبیعی دانشگاه محقق اردبیلی، اردبیل، ایران

5 عضو هیات علمی گروه کشاورزی دانشگاه پیام نور، تهران، ایران.

چکیده

هدف: این آزمایش برای بررسی اثرات عصاره و اسانس آویشن و پونه بر فراسنجه‌های تخمیر شکمبه‌ای و ارزیابی فعالیت آنتی‌اکسیدانی آن‌ها انجام شد.
روش پژوهش: اثرات عصاره و اسانس این گیاهان بر فراسنجه‌های تخمیر شکمبه‌ای با تولید گاز بررسی شد. فراسنجه‌های تولید گاز، میزان آمونیاک و متان تولیدی اندازه‌گیری شد. جیره‌های آزمایشی شامل 1) جیره شاهد بدون اسانس یا عصاره، 2) جیره شاهد به همراه 100 میکرولیتر عصاره آویشن، 3) جیره شاهد به همراه 200 میکرولیتر عصاره آویشن، 4) جیره شاهد به همراه 100 میکرولیتر عصاره پونه، 5) جیره شاهد به همراه 200 میکرولیتر عصاره پونه، 6) جیره شاهد به همراه 10 میکرولیتر اسانس آویشن، 7) جیره شاهد به همراه 20 میکرولیتر اسانس آویشن، 8) جیره شاهد به همراه 10 میکرولیتر اسانس پونه، 9) جیره شاهد به همراه 20 میکرولیتر اسانس پونه بودند.
یافته ­ها: اسانس بیشترین تأثیر را بر جیره شاهد به همراه 20 میکرولیتر اسانس آویشن در مقایسه با سایر تیمارها داشت. کاهش تولید گاز در اثر اسانس پونه در جیره شاهد به همراه 20 میکرولیتر اسانس پونه در مقایسه با جیره شاهد به همراه 10 میکرولیتر اسانس پونه شدیدتر بود. عصاره پونه در جیره شاهد به همراه 100 میکرولیتر عصاره پونه و جیره شاهد به همراه 200 میکرولیتر عصاره پونه در مقایسه با گروه شاهد باعث افزایش گاز تولیدی شد. 24/80 درصد مهار رادیکال آزادی اسانس آویشن در غلظت IC50 عصاره آویشن و 42/81 درصد مهار رادیکال آزادی اسانس پونه در غلظت IC50 عصاره پونه بود.
نتیجه ­گیری کلی: اسـتفاده از اسـانس آویشن و پونه باعث کاهش تولید گاز و فراسنجه‌های تخمیری شد. اسانس‌ها در غلظت مشابه فعالیت آنتی‌اکسیدانی بیشتری نسبت به عصاره‌ها داشتند. اسانس‌ها گزینه بهتری نسبت به عصاره‌ها با هدف داشتن اثرات شکمبه‌ای می‌باشد.

کلیدواژه‌ها

عنوان مقاله [English]

Antioxidant Activity and Effects of Thymus Vulgaris and Mentha Longifolia Extracts and Essential Oils on Ruminal Fermentation Parameters by Gas Production Method

نویسندگان [English]

  • Sara Moeini 1
  • Hossein Abdibenemar 2
  • Jamal Seifdavati 2
  • Mohammadreza Malekzadeh 3
  • Reza Seyedsharifi 4
  • Morteza Jafaroghli 5
1 MSc in Animal Nutrition, Department of Animal Sciences, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran.
2 Professor, Department of Animal Sciences, Faculty of Agriculture, University of Mohaghegh Ardabili, Ardabil, Iran.
3 Expert, Agricultural Jihad Organization of Ardabil Province, Ardabil, Iran.
4 Professor, Department of Animal Sciences, Faculty of Agriculture, University of Mohaghegh Ardabili, Ardabil, Iran.
5 Academic Staff Member, Department of Agriculture, Payame Noor University (PNU), Tehran, Iran.
چکیده [English]

Introduction
Thyme (Thymus vulgaris) is an aromatic plant belonging to the genus Thymus of the mint family. It has antioxidant properties because it contains one percent of essential oil, mainly thymol and carvacrol. The active ingredients of plants are generally extracted by two methods: extraction or essential oil extraction. Essential oils are aromatic compounds obtained from various parts of plants (such as bark, leaves, flowers, fruits, seeds, and roots). Since these compounds evaporate when exposed to air and normal heat, they are also called volatile oils or essential oils. The essential oil and extract of this plant contain compounds that reduce methane and acetate, improve nitrogen metabolism in the rumen, reduce the deamination of amino acids, increase microbial protein production, and reduce ammonia nitrogen. Oregano (Mentha longifolia) is a species of mint in the Lamiaceae family. with compounds whose essential oils extracted from this plant have antioxidant and antibacterial properties. In recent years, products containing plant-based active ingredients have been widely used as feed additives to stimulate livestock production performance. The mechanisms of action of these compounds are diverse and include improving palatability and feed intake, stimulating digestive enzyme secretion, antibacterial activity, immunomodulatory effects, rumen effects, and antioxidant properties (Benchaar et al., 2009).This experiment aimed to investigate the effects of extracts and essential oils of the medicinal plants thyme and oregano on rumen fermentation parameters and their antioxidant activity.
Method
The maceration method was used to prepare the extract of thyme and oregano. To obtain the essential oil, the dried ground samples of thyme and oregano were poured into a flask in powder form, filled to two-thirds of the flask's volume with distilled water, and the Clevenger device was connected to the flask. The heat source was turned on, and the start time of the experiment was recorded. In addition, the boiling time and the first drop of essential oil were noted. The effects of the extract and essential oil of these plants on the rumen fermentation parameters of a basal diet were investigated by laboratory gas production. So that the gas production parameters, the ammonia amount and methane produced were measured using the same gas test method. The experimental diets included: 1) control without essential oil or extract, 2) control +100 μL thyme extract, 3) control +200 μL thyme extract, 4) control +100 μL oregano extract, 5) control +200 μL oregano extract, 6) control +10 μL thyme essential oil, 7) control +20 μL thyme essential oil, 8) control +10 μL oregano essential oil, 9) control +20 μL oregano essential oil. The antioxidant activity of the extracts and essential oils was evaluated by measuring the free radical scavenging power of 2,2-diphenyl-1-picrylhydrazyl (DPPH). 
Results
The results of this study showed that adding essential oil to a basic diet for Holstein cows had a significant effect on gas production. There was also a significant difference in production among the treatments containing essential oil. Thyme and oregano essential oils had the greatest effect in reducing gas production compared to the control, and thyme and oregano extracts had the greatest effect. There was also a significant difference in the extracts among the treatments containing essential oil. In the essential oil treatment (control + 50 μl thyme essential oil), the greatest effect was observed across all replicates compared to the other treatments. The reduction in gas production due to oregano essential oil was more severe in treatment (control + 20 μl oregano essential oil) compared to treatment (control + 10 μl oregano essential oil) at all repeats. Oregano extract increased gas production in treatments (control + 100 μl oregano extract) and (control + 200 μl oregano extract) compared to the control. Oregano extract in the initial hour of fermentation (2 hours) caused a decrease in gas production compared to the control group. Still, at other times, it increased gas production compared to the control group. In the thyme extract, treatment 2 (control + 100 μl of thyme extract) increased gas production compared to the control group. Still, in treatment 3 (control + 200 μl of thyme extract), with a slight increase in the concentration of thyme extract compared to the control group, at times 2, 4, 6, 8, 12, and 24 hours, it caused a decrease in gas production, but at times 48, 72, and 96 hours, it caused an increase in gas production. According to the results, thyme and oregano essential oils reduced gas and methane production, volatile fatty acid concentrations, ammonia nitrogen, and metabolizable energy of the experimental diets compared to the control treatment. The concentration required to inhibit 50% DPPH radical (IC50) for oregano extract was 461.34 μg/mL, and the IC50 concentration for thyme extract was 517.80 μg/mL. The free radical inhibition of thyme essential oil was 80.24% at the IC50 concentration of thyme extract and 81.42% at the IC50 concentration of oregano extract.
Conclusions
The results of the present study showed that thyme and oregano essential oils reduced gas production and fermentation parameters. However, thyme and oregano extracts did not affect gas production, organic matter digestibility, metabolizable energy, or volatile fatty acid content. It is also important to consider changes in other fermentation products, such as ammonia nitrogen, methane, and the composition of the microbial population, in these experiments. Essential oils showed higher antioxidant activity than extracts at similar concentrations. Therefore, essential oils are a better option than extracts for rumen effects.

کلیدواژه‌ها [English]

  • Essential Oil
  • Rumen Fermentation
  • Digestibility
  • In Vitro
  • Medical plant

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