ADDITION OF ESSENTIAL OIL SOURCE, Amomum compactum Soland. ex Maton, AND ITS EFFECT ON RUMINAL FEED FERMENTATION IN-VITRO
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Essential oil (EO), as a feed additive, is known to increase feed efficiency and reduce methane production in ruminants. This research was conducted to study the effect of Java cardamom (Amomum compactum Soland ex Maton) essential oil as a feed additive on ruminal feed fermentation. The in vitro gas production technique was used in this research to determine the effect of cardamom on nutrient digestibility or fermentation in the rumen. Cardamom meal was added into the feed sample to obtain final EO concentrations in the fermentation medium of 0, 25, 50, 75, and 100 mg/L. The substrate consisted of Pennisetum purpureum, rice bran, and wheat pollard. The addition of cardamom did not significantly affect dry matter digestibility, except at 100 mg/L, where it decreased. Protein digestibility decreased when the diet was supplemented with cardamom, whereas organic matter and crude fiber digestibility increased by up to 13.5% and 24% at the 100 mg/L EO level, respectively. The production of volatile fatty acids (acetate, propionate, butyrate), pH, and microbial protein synthesis, except ammonia concentration, were not affected by cardamom addition. Similarly, methane production and protozoa population did not significantly change. The utilization of Java cardamom as a feed additive positively affected ruminal fermentation by increasing organic matter and crude fiber digestibility, while reducing protein digestibility.
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