Abstract
Two completely randomised experiments compared the impact of different spices, each at 30mg/g substrate DM, on the in vitro dry matter disappearance (IVDMD), methane, ammonia and volatile fatty acids (VFA) from either wheat flour (wheat) (experiment 1) as highly or hay based mixtures (experiment 2) as moderately fermentable substrates. Experiment 1 tested the effects of adding cinnamon, clove, coriander, cumin and turmeric, individually, on the rumen fermentation during their in vitro incubations with wheat for 24h. All spices reduced methane (P<0.05) from wheat as compared to the spice-free wheat (control). Coriander reduced methane more followed by turmeric, cumin and cinnamon than the control. The IVDMD of wheat did not differ for most spices except cinnamon where IVDMD was reduced (P<0.05) as compared to the control. Whilst, rumen ammonia was greatest for cumin (P<0.01) followed by coriander and turmeric, it was lowest for clove (P<0.01). The spices did not affect the pH and total VFA of rumen fluid for wheat. However, the presence of clove reduced acetic acid (P<0.05). Experiment 2 tested the effect of only three (coriander, cumin and turmeric) spices individually or together on the in vitro fermentation of hay based mixtures during 96h of incubation. Whilst all the individual spices or their mixture reduced methane from the hay based mixtures (P<0.05), the extent of this reduction was highest for turmeric, second highest for coriander and lowest for cumin. It appeared that most spices modified methane emission from wheat as a single ingredient or hay based mixtures without having detrimental effect on diet disappearance or fermentation in vitro. However, the extent of this modification depended on the type of a spice and substrate. Therefore, careful selection of a spice to suit specific feeds would be essential before their in vivo use to modify the fermentation efficiency of ruminant diets.
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