This study was carried out to determine the effects of cumin essential oil on the silage fermentation, aerobic stability and in vitro digestibility of alfalfa silages. Alfalfa was harvested at early bloom (5th cutting) stage in October and wilted for about 3 hours. The research was carried out at three groups which were the control group where no additive control was done (CON), cumin essential oil (CMN3) with 300 mg/kg and CMN5 with 500 mg/kg cumin essential oil addition. Alfalfa was ensiled in plastic bags. The packages were stored at 8°C±2°C under laboratory conditions. All groups were sampled for physical, chemical and microbiological analysis 120th day after ensiling. At the end of the ensiling period, all silages were subjected to an aerobic stability test for 7 days. In addition, enzimatic solubility of organic matter (ESOM), metabolizable energy (ME), and relative feed value (RFV) of these silages were determined. pH level decreased in the cumin groups compared to CON (p<0.05), thus inhibiting proteolytic enzymes from breaking down proteins into ammonia. In addition, it increased ESOM amount, and concordantly provided an increase of ME contents. Similarly, dry matter intake and RFV ratio increased. After opening the silage, it kept its aerobic stability for three days. Cumin essential oil improved fermentation, and affected chemical and microbiological characteristics of silages. Especially the addition of 300 mg/kg cumin provided cell wall fractionation through stimulating the activities of enzymes responsible. It also increased the number and activity of lactic acid bacteria (LAB) through providing a development of LAB.

This study was performed to determine the effect of field pea silages which were the organic acid (OA) alternative of oregano and cinnamon essential oils on fermentation quality and aerobic stability. Whole crop pea was harvested at full pod stage and wilted in the laboratory at the 48 h. The chopped pea was mixed and divided into equal portions allocated to five groups: CON (non-treated), distilled water, denoted as control group; OA group, a mixture of 60% formic acid, 20% sodium formate and 20% water applied at a rate of 5 g/kg fresh forage (Silofarm Liquid, Farmavet); origanum (ORE) group, Origanum onites essential oil at 400 mg/kg fresh forage; cinnamon (CIN) group, cinnamon essential oil at 400 mg/kg fresh forage; origanum+cinnamon (ORECIN) group, a mixture of ORE and CIN applied at an equal rate of 400 mg/kg fresh forage. Cinnamon decreased acetic acid (AA), ammonia nitrogen (NH3-N) and weight loss (WL) at the end of 60 days silage. Crude protein (CP) and dry matter (DM) increased by cinnamon essential oil. Yeasts were not detected in any treatments, including the control, after 7 days of air exposure. The CO2 amount decreased and the formation mold was inhibited in the aerobic period by the addition of cinnamon oil. Oregano did not show a similar effect, but when it was used with cinnamon, it showed synergic effect on AA and during aerobic period, it showed antagonistic effect on mold formation and DM losses. It was found in this study that cinnamon can be an alternative to organic acids.

Objective: The aim of this study was to determine the effects of the oregano (OEO), cumin (CEO) and cinnamon (CINEO) essential oils on fermentation quality, metabolic energy (ME) contents and relative feed value (RFV) of alfalfa silages.Material and Methods: Alfalfa was harvested in the end of April, at the early bloom-stage, was wilted for 3 hours and chopped to approximately to a size of 2.0 cm. OEO, CEO and CINEO essential oils were added as additivies in an amount of 600 mg/kg wet chopped alfalfa, yet no additives were added to the control (CONT) group. The packages of silage were kept in a covered storage (18±4 °C) for 60 days for fermentation.Results: The addition of cumin and cinnamon led to a significant increase in dry matter (DM) (P<0.05). The addition of essential oils at high level caused an increase in lactic acid (LA), while the amount of water soluble carbohydrate (WSC) decreased inversely correlated with LA (P<0.05). The treatment was increased lactic acid bacteria (LAB) numbers, and also caused a decrease in the number of yeast and mould at a significant level (P <0.05). All three essential oils led to a decrease in pH, the amount of weigth loss (WL) and ammonia nitrogen (NH3-N). In the cumin and cinnamon essential oil treatments increased amount of enzimatic solubility organic matter (ESOM) (P<0.05).Conclusion: It was concluded that OEO, CEO and CINEO promote to increase LAB population. In addition, MEESOM content calculated through ESOM was increased in OEO and CINEO treatments.

The study was conducted to compare the chemical composition, physicochemical characteristics, texture profile analysis (TPA) parameters and fatty acid composition of the meat of Chios male lambs fed under traditional and intensive conditions. A total of 34 lambs at the age of 3 months were used. The animals were randomly separated into traditional (T) and intensive (I) groups in equal numbers. The lambs in group T were fed on ration prepared in local style and grazed in olive grove for 8 h/day, while those in group I received 255 g alfalfa hay per animal and ad libitum mixed feed. The animals were slaughtered at 5 months of age. Significant differences were not found for chemical composition, physicochemical characteristics, and TPA parameters. Fatty acids such as C17: 0, C18: 0, C18: 1 Cc11, C18: 1 c9, C18: 2 c9c12, C18: 2 c9t11 and the total conjugated linoleic fatty acids in muscle differed significantly between the two groups. As a results of the study, it was found that Chios lambs fed intensively had particularly tender, vivid and bright meat however the contents of C18 fatty acid group and CLA were higher in lambs fed under traditional conditions.

Objective: This study has been conducted in order to determine the effect of cumin essential oil on the fermentation quality, aerobic stability, in vitro metabolic energy contents and relative feed value of vetch-oat silages. Material and Methods: Vetch and oat were harvested in May and were wilted for approximately 3 hours. Cumin essential oil was added to silages at CMN2:200 mg/kg, CMN3:300 mg/kg and CMN5:500 mg/kg levels, while no addition was made to the control (CON) group. Vetch-oat mixture was placed in plastic bags, and these bags were vacuumed and were stored at 8±2 °C, at laboratory conditions. In the following 70 days after the ensilage, three packages from each group were opened, and silages were analysed in terms of physical, chemical and microbiological analysis. Aerobic stability test was conducted for five days to silages, which were opened at the end of the ensilage period. Moreover, enzyme soluble organic matter (ESOM) amount, metabolic energy (ME) contents, and relative feed value (RFV) were determined. Results: The addition of essential oil prevented crude protein (CP) degradation, and found out to be higher in experimental groups in comparison to the control group (CMN2: %10.04, CMN3: %10.25, CMN5: % 10.25) (P<0.05). The ammonia nitrogen levels (NH3-N) have also decreased depending upon the increase in the amount of the added essential oil (P<0.05). It was also found out that neutral detergent fiber (NDF), acid detergent fiber (ADF) and cellulose contents were low in CMN3 and CMN5 groups (P<0.05). It was also determined that with the addition of essential oil, the amount of lactic acid bacteria (LAB) increased (P<0.05), and the amount of yeast and mould decreased both at anaerobic and aerobic periods. Conclusion: Cumin essential oil increased the fermentation qualities of vetch-oat silages. Moreover, it affected the relative feed value positively.