Effects of Allium Sativum Powder on in Vitro Digestibility of Maize Stover in Cattle

The study of the effects of Allium sativum powder on the in vitro digestibility of maize stover treated with 5% urea and enriched with 5% molasses was conducted in April 2019 in the Production Research Unit and Animal Nutrition (URPRONAN) of the University of Dschang. A source of ruminal fluid (Cattle), energy (maize stover enriched with 5% molasses), nitrogen (Urea 5%) and additive (powder of Alllium sativum with variable incorporation rate: 0; 2.5; 3.75 and 5 mg) were used for this study. A sample of each ration based on maize stover treated with urea and enriched with molasses associated with various proportions of Allium sativum powder (0; 0.5%; 0.75 and 1%) was taken in view of the determination of the chemical composition and to assess the in vitro digestibility. The results of this study showed that: gas production (11.19; 10.54; 11.11 and 9.26 ml / 200 mg DM and fermentation of nitrogenous matter by microorganisms (0.75; 0, 78; 0.62 and 0.98 NDF-N in% DM), decreased with the addition of various proportions of garlic powder. It also led to a decrease in IVDOM (29, 30; 28, 8; 29 and 27%), VFAs (0.21; 0.19; 0.21 and 0.16 mmol / 40 ml) and ME (4.22; 4.14; 4.22 and 3, 9 KJ / Kg DM). The highest value of the metabolizable energy was reached with an incorporation rate of 0.75% of the powder of Allium sativum. This study made it possible to show that the addition of Allium sativum powder helps reduce protein fermentations in the rumen, making them more available for intestinal enzymes. We can thus retain that, the addition of Allium sativum powder to corn stubble treated with 5 % urea and enriched with 5% molasses induced changes in in vitro digestibilities. Certain modifications could have beneficial effects on feeding efficiency in ruminants. Further studies are needed to complete the effects of Allium sativum on the microbial population.

Keywords: Allium sativum, in vitro digestibility, maize stover, protozoa.