<HashMap><database>biostudies-literature</database><scores/><additional><omics_type>Unknown</omics_type><volume>13(1)</volume><submitter>Ranilla MJ</submitter><pubmed_abstract>An in vitro trial was carried out to investigate the effects of natural Thymbra capitata essential oil (NEO) and its main compounds [including carvacrol, p-cymene, γ-terpinene given alone or in a synthetic combination (SEO)] on ruminal fermentation and the bacterial community using batch cultures inoculated with ruminal digesta and incubating two different basal diets [high-forage (F) and high-concentrate (C) diet]. After 24 h of incubation, primary fermentation end-products [gas, methane, volatile fatty acids (VFAs) and ammonia] and rumen microbial diversity were determined. NEO reduced the total VFA concentration (P &lt; 0.05) only in the C diet. In contrast, SEO and carvacrol decreased the total VFA concentration (P &lt; 0.05) only in the F diet. Methane production was not affected (P > 0.05)</pubmed_abstract><journal>Scientific reports</journal><pagination>4153</pagination><full_dataset_link>https://www.ebi.ac.uk/biostudies/studies/S-EPMC10011596</full_dataset_link><repository>biostudies-literature</repository><pubmed_title>Effects of Thymbra capitata essential oil on in vitro fermentation end-products and ruminal bacterial communities.</pubmed_title><pmcid>PMC10011596</pmcid><pubmed_authors>Saro C</pubmed_authors><pubmed_authors>Pereira D</pubmed_authors><pubmed_authors>Ceciliani F</pubmed_authors><pubmed_authors>Gini C</pubmed_authors><pubmed_authors>Giraldez FJ</pubmed_authors><pubmed_authors>Ksouri R</pubmed_authors><pubmed_authors>Biscarini F</pubmed_authors><pubmed_authors>Andres S</pubmed_authors><pubmed_authors>Lopez S</pubmed_authors><pubmed_authors>Cremonesi P</pubmed_authors><pubmed_authors>Ranilla MJ</pubmed_authors><pubmed_authors>Martin A</pubmed_authors><pubmed_authors>Abdennebi-Najar L</pubmed_authors><pubmed_authors>Castiglioni B</pubmed_authors><pubmed_authors>Falleh H</pubmed_authors><pubmed_authors>Mateos I</pubmed_authors></additional><is_claimable>false</is_claimable><name>Effects of Thymbra capitata essential oil on in vitro fermentation end-products and ruminal bacterial communities.</name><description>An in vitro trial was carried out to investigate the effects of natural Thymbra capitata essential oil (NEO) and its main compounds [including carvacrol, p-cymene, γ-terpinene given alone or in a synthetic combination (SEO)] on ruminal fermentation and the bacterial community using batch cultures inoculated with ruminal digesta and incubating two different basal diets [high-forage (F) and high-concentrate (C) diet]. After 24 h of incubation, primary fermentation end-products [gas, methane, volatile fatty acids (VFAs) and ammonia] and rumen microbial diversity were determined. NEO reduced the total VFA concentration (P &lt; 0.05) only in the C diet. In contrast, SEO and carvacrol decreased the total VFA concentration (P &lt; 0.05) only in the F diet. Methane production was not affected (P > 0.05)</description><dates><release>2023-01-01T00:00:00Z</release><publication>2023 Mar</publication><modification>2026-06-03T16:49:58.513Z</modification><creation>2025-04-19T05:37:02.493Z</creation></dates><accession>S-EPMC10011596</accession><cross_references><pubmed>36914736</pubmed><doi>10.1038/s41598-023-31370-9</doi></cross_references></HashMap>