In vitro assessment of the digestibility of forage based XXXX diet, supplemented with raw garlic, garlic oil and monensin.

@entity62 @entity742
The effect of inclusion of garlic essential oil (EO) at 33, 66 and 100   g mL(-1), raw garlic (GAR) at 5, 10 and 15 mg mL(-1) and monensin (MON) at 7.5   g mL(-1) of incubation medium on @entity62 ( @entity62 ) was studied with in vitro gas production, ANKOM daisy(II) and conventional in vitro (IVOMD) methods. The material was incubated with @entity742 ruminal fluid and the experimental design was a completely randomized design. Cumulative gas production was recorded at 0, 2, 4, 6, 8, 12, 16, 24, 36, 48, 72 and 96 hours of incubation. Conventional in vitro @entity62 was determined after 48 hours incubation in acid and pepsin solutions. Samples for Daisy(II) @entity62 prepared according to the operating instructions supplied by ANKOM(  ) Tech. Co., Fairport, USA. Compared to @entity62 ( @entity62 ), Daisy(II) and gas production techniques overestimated (P < 0.05) @entity62 . The addition of EO and MON reduced (P < 0.05) the organic matter (OM), neutral detergent fiber (NDF), acid-detergent fiber (ADF) digestion, and gas production volume. The potential of gas production and rate of gas production for EO and MON were the lowest; however, these variables were higher for GAR supplemented groups. It was concluded that raw garlic could be of great interest for its usage as a modulator of ruminal fermentation.
