In vitro fermentation of total mixed ration containing graded levels of wormwood (Artemisia absinthium linn.) herb

The study was conducted to evaluate the effect of addition of Artemisia absinthium Linn. (Wormwood) herb at different doses (0-control, 1.50, 3.00, 4.50, 6.00 and 7.50% DM) on in vitro fermentation of oats straw based total mixed ration (TMR) using sheep rumen liquor. With the increase inincorporation level of the herb, net gas production, metabolisable energy content, short chain fatty acid concentrations and microbial protein production increased (P<0.01) linearly upto 4.50% DM level (L₃) with no apparent added benefits at further higher levels. Wormwood herb inclusion upto the dose of 4.50% DM improved (P<0.01) degradability of dry matter (57.62±0.19), organic matter (60.77±0.10) and neutral detergent fibre (36.94±0.08) with constant values thereafter. The fermentation characteristics response also revealed improvements (P<0.01) upto L₃ level of the herb addition with no effect on ammonia-N and non-protein nitrogen contents. Total volatile fatty acids production was the highest (P<0.01) in TMRs added with 4.50 (87.67±0.41) and 6.0% (88.43±0.79) of the herb which corresponded to the lowest (P<0.01) pH values for the levels (6.86±0.01 and 6.84±0.01, respectively). It is concluded that wormwood herb incorporation dose of 4.50% DM can be used to improve utilization efficiency of oats straw based TMR.