The effects of antioxidant and antibacterial properties of melisa aromatic oil and water and in vitro ruminal fermentation parameters

The aim is to enhance productivity by improving feed efficiency through the manipulation of rumen fermentation, particularly in cattle. This study was designed to determine the nutritional potential of aromatic oil and water derived from Melissa (Melissa officinalis) and their effects on ruminal microbial fermentation characteristics. The effects of Melisa aromatic oil and water on rumen fermentation and volatile fatty acid (UYA) production were investigated in this study. Aromatic oil was added to rumen fluid at concentrations of 0 μL, 100 μL, 400 μL, 800 μL, and 1600 μL, while aromatic water was added at concentrations of 1 mL, 2 mL, and 4 mL. It was determined that the phenolic content and antioxidant capacity of aromatic oil were higher compared to the aromatic water. The addition of Melissa aromatic oil to dairy cattle ration/rumen fluid significantly reduced (P<0.05) in vitro total gas production (TGÜ), methane gas production (MGÜ), metabolic energy (ME) and organic matter digestion (OMS), while the effect of aromatic water on these parameters was not significant. The effects of both aromatic oil and water on total UYA production were found to be insignificant. The addition of aromatic oil significantly reduced the amount and percentage of valeric acid and isovaleric acid, while its effect on the concentrations of other parameters was not significant. Furthermore, the effect of aromatic water on all parameters was found to be insignificant. The results indicate that while the addition of Melissa aromatic oil significantly reduced TGÜ, MGÜ, ME, and OMS in the rumen, it did not significantly affect UYA production. Although both aromatic oil and water exhibited anti-methanogenic effects, it was concluded that their use at these doses in dairy cattle rations had a negative effect on rumen fermentation.