Impact of type and level of herbs supplemented to total mixed ration on the fermentation pattern and In Vitro methane emission

This study was taken up to assess the effect ofdry extract of six herbal feed additives [HFAs; Kulthi (Dohichos biflorus), patha (Cissampelospareria), aritha (Sapindustrifoliatus), methi (Trigonella foenum graecum), shikakai (Acacia concina) and shatavari (Asparagus racemosus)] rich in saponins supplemented at 1–4% of total mixed ration (TMR) on DM basis on the in vitro fermentation pattern and methane emission. A TMR with roughage to concentrate (R:C) ratio of 70:30 on DM basis was formulated. The data was analyzed by 2 x 6 x 5 factorial design. The net gas production (NGP), digestibility of NDF and OM, ME availability, total and individual volatile fatty acids (VFAs) were higher (P<0.01) at 24hincubation in comparison to that observed at t'A The NGP and ME in the TMR supplemented with shatavari was higher (P<0.01) than all other HFAs supplemented groups and increased (P<0.01) with the increase in the level of HFAs. The total and individual VFAs were the highest (P<0.01)when the diet was supplemented with HFAs at 3% levels. The methane production was lowest(P<0.01) and the fermentation efficiency was the highest in TMR supplemented with shatavari. The methane emission was depressed at all levels of HFAs as compared to control group.The methane emission at t-half was observed to be the lowest in the TMR supplemented with patha, kulthi or shatavari at 2% on DM basis.It was concluded that best response in above parameters could be ascertained in TMR supplemented with shatavari @ 2–3% on DM basis.