Investigation of aflatoxin B1 and essential oil of cashew nut shell and castor addition on in vitro ruminal fermentation of animal diets

The purpose of this study was to evaluate the effect of aflatoxin B1 addition and ability of commercial essential oil to reduce inhibitory effect of aflatoxin B1 on in vitro ruminel fermentation of dairy cattle diet. This study was including two experiments. In the first experiment, groups included: control (non-additive basal diet), AF1: aflatoxin B1 0.5 mg/ml., AF2: aflatoxin B1 1 mg/ml., AF3: aflatoxin B1 1.5 mg/ml. The second experimental groups were Aflatoxin B1 contaminated diet (1 mg/ml) with different level of essential Oil respectively 0.01, 0.1 and 0.2 mg/kg. Gas volume of each bottles were recorded at 2, 4, 6, 8, 12, 24, 36, 48, 72, 96 and 120 hours of incubation. The data were analyzed in a completely randomized design with three replications. Results showed gas produced by insoluble fractions and the constant rate of gas production were loser in AF3 compared the control group. The highest gas volume was related to control group and the lowest gas production was related to AF3 treatment. Aflatoxin addition decreased estimated parameters include ME, NEL and DOMD. The cashew nut shell and castor essential oil with produce more gas production and ruminal estimative parameters reduced detrimental effect of aflatoxin B1 on ruminal fermentation. According to the results it concludes that, in vitro ruminal fermentation reduced by aflatoxin and addition of herbal essential oil was improved rumen fermentation of animal diet contaminated with aflatoxin B1.