Mentha piperita (Peppermint) leaves as feed additive: In vitro ruminal gas, methane and carbon dioxide productions, nutrient degradability, and ruminal fermentation kinetics

Authors: Gouda A. Gouda, Moyòsore J. Adegbeye, Tarek A. Morsy, Einar Vargas-BelloPérez, and Ahmed E. Kholif

Ger. J. Vet. Res 2025. vol. 5, Iss. 2 pp:39-56
Doi: https://doi.org/10.51585/gjvr.2025.2.0134

Abstract:

This study determined how phytochemicals in dried peppermint (Mentha piperita) affect in vitro ruminal gas production (GP), methane (CH4) and carbon dioxide (CO2) production, fermentation parameters, and nutrient degradability of a total mixed ration containing (per kg DM): 500 g concentrate feed mixture, 400 g berseem hay, and 100 g rice straw. Peppermint leaves were included at 0 (control), 0.5, 1.0, 1.5, and 2% of the diet, and the experiment lasted for 48 h. Each treatment was incubated in triplicate bottles across two independent runs, with two blank bottles (inoculum only) per run, to establish a baseline for fermentation GP. Peppermint (p=0.002) decreased the asymptotic CH4 in a dose-dependent manner, and the lag was prolonged with an increasing level of peppermint in the diet. The diet containing 0.5% peppermint had the highest DM degradability, and the diet containing 2% peppermint had the highest neutral detergent fiber (NDF). In comparison, the diet with 1.5% peppermint had the highest acid detergent fiber (ADF) degradation. Diets containing 1.5% peppermint produced the highest (p<0.05) short-chain fatty acids (SCFAs), while 0% peppermint produced the lowest. The addition of peppermint (0.5-2%) improved GP, reduced CH4, and increased the degradability of DM, NDF, and ADF, concentrations of total SCFAs, acetate, and propionate. The best-performing dose that is environmentally friendly and improves digestive parameters is 0.5-1% peppermint in the diet, but further in vivo studies are warranted.

Keywords:

Degradability, In vitro fermentation, Methane, Phytogenics

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