Effects of an Essential Oil Blend on In Vitro Methane Production, In Vitro and In Vivo Nutrient Digestibility, Growth Performance, and Meat Quality in Lithuanian Blackface Lambs
Randomized trial evaluates essential oil effects on lamb growth, methane, and meat quality, indicating limited benefits.
Key Points
This study evaluates the impact of dietary essential oil supplementation on methane production, nutrient digestibility, and meat quality in Lithuanian Blackface lambs.
Thirty lambs were randomly allocated to control and treatment groups, receiving either a basal diet or a diet supplemented with an essential oil blend at 0.1 g/animal/day.
In vitro and in vivo nutrient digestibility were assessed; in vitro assays used pooled rumen fluid and incubated in replicates for methane production analysis.
Growth performance, slaughter traits, and meat quality were analyzed using 10 lambs per treatment post-slaughter.
In vitro methane production was comparable (p = 0.366) and in vitro crude fiber digestibility showed a tendency to increase (p = 0.066).
Average daily gain (ADG) was 19.0% lower in the treatment group, with no significant effect on slaughter and carcass traits or overall meat quality.
Specific intramuscular fatty acids were lower in the treatment group, while total fatty acid profiles remained unchanged.