Effect of a Blend of Essential Oils, Bioflavonoids and Tannins on In Vitro Methane Production and In Vivo Production Efficiency in Dairy Cows

SIMPLE SUMMARY: The dairy system is facing many environmentally related issues, such as green-house gas emissions (GHG), as well as an increased demand for milk by the growing world population. Dairy cow farming must evolve towards more efficient and sustainable ways of production. Strategies to reduce ruminal methane emissions must be considered, due both to methane’s direct involvement in global warming and its negative relationship with productivity. Besides being the most important GHG arising from dairy cows, methane is also correlated with a loss of energy and a reduction in production efficiency that further worsen the environmental impact. The use of natural extracts, such as essential oils, bioflavonoids, and tannins may be useful to reduce methane production and to modulate the ruminal microbiota toward more efficient fermentation, increased feed efficiency and improved overall productivity. ABSTRACT: Two trials were performed to evaluate the efficacy of a blend of essential oils, bioflavonoids and tannins on methane (CH(4)) emissions (in vitro) and on the production efficiency of dairy cows (in vivo). The in vitro trial tested the production of total gas and CH(4) at 16, 20 and 24 h of incubation, and volatile fatty acids (VFA) at 16 and 24 h, through biochemical methane potential (BMP) assays. In the in vivo trial, milk yield, dry matter intake (DMI), feed conversion rate (FCR), milk quality and apparent total tract digestibility (aTTD) were evaluated in 140 lactating Holstein Friesian cows. Animals were allocated into two groups: (i) Control, standard diet; (ii) Treatment, standard diet plus 10 g/head/d of a powder with a 10% concentration of a blend of essential oils, bioflavonoids and tannins. Statistical analysis was performed using the mixed procedure of SAS either for single or repeated measures. For all the parameters a p-value ≤ 0.05 was considered statistically significant. The blend significantly reduced the in vitro total gas and CH(4) emissions at 16, 20 and 24 h of incubation (p < 0.001). In addition, acetic acid was reduced (p < 0.001), while propionic acid concentration was increased (p < 0.001) at 16 h and 24 h. In the in vivo trial, the Treatment group showed significantly raised milk yield, DMI, FCR (p < 0.001), and of the aTTD of cellulose and starch (p ≤ 0.002), while the milk quality traits were not affected. Overall, the results from the study indicated that the blend of essential oils, bioflavonoids, and tannins significantly reduced in vitro total gas and CH(4) production and improved the production efficiency of lactating dairy cows in vivo.