Comparative effects of addition of monensin, tannic acid and cinnamon essential oil on in vitro gas production parameters of sesame meal Comparative effects of addition of monensin, tannic acid and cinnamon essential oil on in vitro gas production parameters of sesame meal El En

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16 juillet 2021

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Copyright (c) 2021 M. BESHARATI, V. PALANGI, M. MOADDAB, Z. NEMATI, T. AYAŞAN , https://creativecommons.org/licenses/by-nc/4.0

Mots-clés El En

Cinnamon essential oil in vitro gas production monensin sesame meal tannic acid Cinnamon essential oil in vitro gas production monensin sesame meal tannic acid

Sujets proches En

Sesamum orientale Beniseed Sesamum indicum Orientale sesame Ceylon cinnamon (Spice) Cinnamon (Spice)

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M. BESHARATI et al., « Comparative effects of addition of monensin, tannic acid and cinnamon essential oil on in vitro gas production parameters of sesame meal », eJournals, ID : 10670/1.mblpny

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ΔΕΝ ΔΙΑΤΙΘΕΤΑΙ ΠΕΡΙΛΗΨΗ

The aim of this experiment was to compare the effects of adding monensin, tannic acid and cinnamon essential oil on in vitro gas production parameters of sesame meal. Experimental treatments included sesame meal (control), sesame meal + 12 mg monensin/kg DM, sesame meal + 24 mg monensin/kg DM, sesame meal + 50 mg tannic acid/kg DM, sesame meal + 100 mg tannic acid/kg DM, sesame meal + 150 mg cinnamon essential oil/kg DM, sesame meal + 250 mg cinnamon essential oil/kg DM. The amount of gas produced by treatments fermentation was measured at 4, 6, 8, 12, 16, 24, 36, 48, 72, 96 and 120 hours after incubation. The results showed that gas production decreased significantly in 120 hours after incubation in the treatment containing monensin (at 12 and 24 mg/kg DM) and cinnamon essential oil (at 150 and 250 mg/kg DM) compared to the control treatment (P

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