Effect of essential oils on the microbial activity of sheep

This work consists of highlighting the biological activity of Artemisia Herba alba extracts, as well as determining the optimal dose of essential oil. Indeed, the study of the four extracts (aqueous, ethanolic, methanolic and acetone) of the aerial part showed a high content of total polyphenols, flavonoids and condensed tannins. The results of the identification of phenolic compounds by HPLC revealed significant differences between the extracts (p<0.05) of which the methanolic extract presents the highest concentrations essentially chlorogenic acid (411.54 ppm) and the myrcitrine (333.18 ppm), which explains the significant anti-radical power of these extracts illustrated by the DPPH test.Furthermore, the results of in vitro fermentation illustrated an increase in fermentation parameters by the use of low doses of essential oil (p<0.05), in particular the 5µl dose (AGV=0.77 mmol/ Similarly, milk fat content was higher (P < 0.05) in ewes receiving the essential oil (p < 0.05) with an increase in AGMIS and a decrease in AGS.