摘要：This experiment was designed to study the effects of dietary addition of some essential oils on ruminal fermentation characteristics, blood parameters milk production and milk composition. Twenty lactating Damascus goats, seven days after parturition, were assigned randomly into four groups (five animals each) using complete randomized block design. Experimental period lasted for 90 days. Goats of each group were fed the same basal diet and received one of the following treatments; (C) control (without oil), (ANI) control diet+2 mL Anise oil/head/day (mL/h/d), (CLO) control diet+2 mL Clove oil/h/d, (JUN) control diet+2 mL Juniper oil/h/d. Ruminal Total Volatile Fatty Acids (TVFA) has achieved an increase while, ammonia nitrogen was decreased with Essential Oils (EO) additives. Values of serum total protein and globulin have recorded the highest concentrations, on the contrary, blood urea nitrogen and cholesterol concentrations were recorded the lowest values with EO additives. Milk yield and milk composition were not significantly affected by EO additives, while milk fat and milk non-protein nitrogen contents which decreased with EO additives and milk protein content increased with EO additives compared to control. Goats fed diet supplemented with Juniper oil produced milk fat have highest value of total and individual Conjugated Linoleic Acids (CLA) and C18.3N3 (omega 3). Results from this study suggested that feeding these EO (2 g/h/d) to lactating dairy goats had limited effects on milk production and milk composition but feeding 2 mL Juniper oil/h/d changed milk fatty acid s profile for healthy effect on the consumers.
