In Vitro Assessment of Essential Oils for Their Methane Mitigation Potential and Impact on Rumen Fermentation in Cattle
Nasir, Memoona (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Temmar, Rokia (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Kihal, Abdelhacib (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Repetto Capello, José Luis (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Cajarville, Cecilia (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Forgeard, Gwenael (TECHNA France Nutrition)
Guihard, Jihane (TECHNA France Nutrition)
Rodríguez-Prado, María (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments.)
Martín Orúe, Susana M. (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Pérez Hernández, José Francisco (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Calsamiglia, Sergio (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)

Fecha:	2026
Resumen:	Strategies to suppress methanogenesis must preserve the functional integrity of the rumen microbial ecosystem. Essential oils (EOs) have emerged as promising modulators of rumen microbial function, though their responses vary widely with chemical structure and inclusion level. This study evaluated the efficacy of selected EOs using detailed in vitro fermentation assays. Nine EOs-cinnamon, lavender, garlic (GAR), lemongrass (LEG), peppermint (PPM), eucalyptus, coriander, oregano, and ginger (GIN)-were evaluated for their effects on rumen fermentation and methane (CH4) production using a 24 h in vitro batch culture system. Eight EOs were tested at two doses (Low and High) specific to each EO, while GIN was evaluated at a single dose. All treatments were incubated in a rumen fluid-buffer mix (1:1 for fermentation parameters and 1:4 for gas and CH4 measurements) with a 55:45 forage-to-concentrate substrate (pH 6. 9). Overall treatment effects were significant for all measured fermentation parameters (p < 0. 01). Most treatments reduced total gas production, CH4 emissions, and CH4/total gas ratios compared with the control (p < 0. 05), although several responses were dose-dependent or directly divergent. Essential oils showed clear, composition-dependent responses: non-terpenoid EOs produced the strongest but also the most variable antimethanogenic effects, with GAR, particularly at the lower dose, consistently achieving the greatest CH4 inhibition while maintaining a favorable fermentation pattern. Conversely, terpenoid-based EOs induced moderate, dose-responsive CH4 reductions with minimal effects on overall fermentation. At the higher dose, PPM suppressed CH4 without altering major volatile fatty acid (VFA) patterns aside from increases in valerate and branched-chain VFA, whereas LEG reduced CH4 only when accompanied by marked fermentation depression. Monensin validated its role as an effective positive control. Overall, GAR, characterized by sulfur-based bioactives, emerged as the most effective candidate for CH4 mitigation under the tested in vitro conditions, highlighting the importance of chemical composition and inclusion level in determining efficacy and reinforcing the need for in vivo validation.
Ayudas:	Generalitat de Catalunya DGPAMN 10922
Derechos:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Lengua:	Anglès
Documento:	Article ; recerca ; Versió publicada
Materia:	Essential oils ; Feed additives ; Garlic oil ; In vitro ; Methane mitigation ; Microbial fermentation ; Terpenoid
Publicado en:	Animals, Vol. 16, Num. 3 (2026) , art. 373, ISSN 2076-2615

DOI: 10.3390/ani16030373

22 p, 1.3 MB

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