Effect of addition of herbs on In vitro rumen fermentation and digestibility of feed

Five herbs namely Trigonella foenum-graecum (Methi), Acacia concina (Shikakai), Trachyspermum ammi (Ajwain), Cinnamomum tamla (Tejpatta) and Aloe barbadanis (Aloe vera) were added at the rate of 1.5%, 2.5% and 4.0% of ration. The rumen fermentation parameters and digestibility of feed was studied with buffalo rumen liquor using in vitro gas production test. The addition of these herbs had no adverse effect on rumen pH. There was significant (P< 0.05) improvement in IVDMD and IVOMD (%) of feed after addition of Trigonella foenum-graecum (66.22, 69.63) as compared to control (56.33, 61.37) respectively. Similarly addition of aloe vera also tended to improve the IVDMD and IVOMD of feed in respect to control. Addition of other herbs Acacia concina (Shikakai), Trachyspermum ammi (Ajwain), Cinnamomum tamla (Tejpatta) did not show any improvement in the feed digestibility. From present study it can be concluded that Trigonella foenum-graecum (Methi) and and Aloe barbadanis (Aloe vera) had the potential to improve the feed digestibility however in vivo trials are essential before its recommendation to dairy farmers.