Effects of Mentha piperita on In Vitro Fermentation and Digestibility of Complete Rations for Small Ruminants

Abstract

The work was undertaken to study the effects of Mentha piperita (Pudina) on in vitro fermentation and digestibility using rumen liquor from sheep. The M. piperita was analysed for chemical composition. Different experimental rations were prepared with incorporation of M. piperita in the complete feed @ 0, 1, 2, 3, 4 and 5%. The digestibility improved (P< 0.05) at 3% addition in complete feed beyond which a significant (P<0.05) decline was observed in NDF digestibility. The pH and NPN levels were not affected by addition of Mentha, however, significant (P<0.05) differences were observed in TVFA, total nitrogen and TCA preciptiable nitrogen
beyond 3% fortification level. Ammonia nitrogen was found to be lower (P<0.05) beyond 3% fortification levels. It was concluded that Mentha at 3% level improved (P<0.05) digestibility of nutrients and rumen fermentation in vitro.