International Journal of Animal and Veterinary Advances 4(3): 184-186, 2012ISSN: 2041-2908© Maxwell Scientific Organization, 2012Submitted: March 23, 2012 Accepted: April 26, 2012 Published: June 15, 2012

Corresponding Author: Mehdi Goodarzi, Department of Large Animal Medicine, Faculty of Veterinary Medicine, Islamic AzadUniversity, Shahrekord Branch, Shahrekord, Iran, Tel.: +98-3813361060

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Evaluation of Effect of Peppermint as a New Preventive Method for Milk Fever andSubclinical Hypocalcaemia in Transition Holstein Cows

1Mehdi Goodarzi, 2Mohammad Sadegh Safaee Firouzabadi, 2Mohammad Mahdi ZarezadehMehrizi and 3Mohsen Jafarian

1Department of Large Animal Medicine, Faculty of Veterinary Medicine, 2Young Researchers Club, Graduated of Veterinary Medicine Faculty,

3Department of Clinical Pathology, Faculty of Veterinary Medicine, Islamic Azad University,Shahrekord Branch, Shahrekord, Iran

Abstract: Milk fever and subclinical hypocalcaemia are the most important macromineral disorders that affecttransition dairy cows. Feeding peppermint to dairy cattle due to physiological or pharmacological functions mayeffect rumen fermentation and digestibility. Thus, in the present study, peppermint was tested for its effectsupon serum calcium and urine pH levels in transition Holstein cows. Twenty dairy cattle (the last 3 weeksprepartum) were divided into 2 groups. Group 1 (control) treated with no peppermint and group 2 (treatment)treated with peppermint. To determine serum calcium and urine pH levels, blood and urine were taken in startof experiment, after 15 days adaptation period with the peppermint being mixed with concentrate and 12 h aftercalving in second milking. Serum calcium and urine pH levels between control group and treatment group werenot significantly different (p>0.05) in start of experiment, but their levels after 15 days adaptation period and12 h after calving were significant (p<0.05). In treatment group serum calcium and urine pH difference betweenbefore treatment and after treatment in three different times were different significantly (p<0.05). Accordingto these results, it can be concluded that peppermint has a great potential as a new preventive method for milkfever and subclinical hypocalcaemia by inducing mild metabolic acidosis or any unknown mechanism.

Keywords: Peppermint, preventive method, subclinical hypocalcaemia, transition dairy cows

INTRODUCTION

Milk fever and subclinical hypocalcaemia are themost important macromineral disorders that affecttransition dairy cows. They influence on the transitioncow to effect skeletal and smooth muscle contraction andexacerbates the level of immunosuppression experiencedby periparturient dairy cattle (Kimura et al., 2006).Normal blood calcium is 8 mg/dL (2.0 mmol/L) in cattle.It has been reported that milk fever cows are up to eighttimes more likely to develop mastitis in the followinglactation, are three times more likely to develop dystociaand two to four times more likely to develop abomasaldisplacement (Mulligan et al., 2006). On average, 5-10%of dairy cows succumb due to clinical milk fever,suggesting that the incidence rate in individual herdsreaches as high as 34% (Houe et al., 2001).

Herbs have been shown to have pharmacodynamicaland pharmacokinetical functions. It has been observed that peppermint oil has antifoaming effect on in vitrogastric and intestinal foams (Grigoleit and Grigoleit,2005a, b). Peppermint has a strong ability to act as a

natural manipulator of rumen fermentation (Andoa et al.,2003). In this study we sought to determine if peppermintcan alleviate hypocalcaemia and milk fever during theclose-up dry period (the last 3 weeks prepartum).

MATERIALS AND METHODS

The research was conducted in summer 2011 at oneof commercial dairy cattle farms of Yazd, Iran. In thisstudy 20 Holstein dairy cattle, 4 years old, were tested.Transition dairy cows were defined as those in the last 3weeks before calving. Their average body weight was 450±25 kg. The cows were divided into 2 groups. Group1 (control) treated with no peppermint and group 2(treatment) treated with peppermint.

They were fed with 1 kg of Alfalfa hay, 3 kg ofmashed concentrate mix (10% barley groats, 36% canolameal, 21% wheat bran, 30% rice bran, 2/5% vitaminsupplements and 0/5% NaCl) and 12 kg of corn silage at6:30 followed by 2 kg of wheat straw at 19:30. Intreatment group, all dry cattles were fed with 400 g ofpeppermint (sun-dried imported from central areas of

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Iran) daily that was mixed with mashed concentrate.Water provided ad libitum.

Macromineral analysis of sodium, potassium,chloride, sulfur and calcium of peppermint were measuredusing Wet chemistry methods. To calculate DietaryCation Anion Balance (DCAB) in milli-equivalents per100 g of ration of dry matter for a peppermint, thefollowing formula was used: [(% sodium/0.023) + (%potassium/0.039)] – [(% chloride/0.0355) + (%sulfur/0.016)] (Moore et al., 1997).

Ten mL of blood was taken from jugular vein of eachcattle in three different times: in start of experiment (Ca1),after 15 days adaptation period with the peppermint beingmixed with concentrate (Ca2) and 12 h after calving (Ca3)in second milking. Serum was separated and the level ofcalcium was determined spectrophotometrically at 550 nm(Jadhav et al., 2010).

The urine pH of all cows determined at three differenttimes similar to blood sampling. Urine pH was measuredby digital pH-meter from fresh urine in middle part ofurination.

RESULTS

Table 1 shows the macromineral analysis forpeppermint. For calculation DCAB of peppermint in afeed were used this following:

% constant milliequivalents:Na 1.90% 0.023 = + 83K 1.60% 0.039 = + 41S 0.6% 0.016 = – 37/5Cl 3.25% 0.0355 = – 91/5

Total cation milliequivalents/100 g = 83 + 41 = +124Total anion milliequivalents/100 g = 37/5 + 91/5= –129Cation-anion difference = 124 – 129 = – 5

Table 2 shows the average of blood calcium levels inthe three different times. Although in start of the study thecalcium levels (Ca1) between control group and treatmentgroup was not significantly different (p>0.05), bloodcalcium levels in treatment group after 15 days adaptationperiod (Ca2) and 12 h after calving (Ca3) was significantlyhigher than that of the control group (p<0.05). Also, incontrol and treatment groups the differences between thelevel of calcium before and after treatment in threedifferent times (Ca1, Ca2 and Ca3) were significant(p<0.05).

Table 3 shows the average of urine pH levels in thethree different times. pH levels between control group andtreatment group in start of experiment (pH1) was not

Table 1: Macromineral analysis of peppermintDescription Percent (%)Sodium 1.90Potassium 1.60Calcium 2.40Chloride 3.25Sulfur 0.60

Table 2: The average of blood calcium levels (mg/dL) in the threedifferent times

Ca1 Ca2 Ca3

Control 8.81±0.07 8.54±0.04 7.51±0.16Treatment 8.94±0.07 9.53±0.04* 8.43±0.03*Results are shown as mean±S.D; *: p<0.05

Table 3: The average of urine pH levels in the three different timespH1 pH2 pH3

Control 6.86±0.07 6.89±0.07 6.80±0.07Treatment 6.83±0.07 6.04±0.07* 6.47±0.07*Results are shown as mean±S.D; *: p<0.05

significantly different (p>0.05), urine pH levels intreatment group after 15 days adaptation period (pH2) and12 h after calving (pH3) were significantly lower than inthe control group (p<0.05) at similar times. In treatmentgroup the difference between before treatment and aftertreatment in three different times (pH1, pH2 and pH3) weredifferent significantly (p<0.05). In control group theaverage of urine pH levels in all of times (pH1, pH2 andpH3) was not different significantly (p>0.05).

DISCUSSION

Optimum urine pH for close-up dry cows is about 5.5to 6.5 (Davidson et al., 1995). In this experiment, theaverage of urine pH levels in peppermint-fed cattlesshows peppermint can induce mild metabolic acidosis andnormal blood calcium by a negative DCAB or anyunknown mechanism. Metabolic acidosis increases tissueresponse to parathyroid hormone and lead to increasecalcium resorption from bone; also parathyroid hormonereceptors in bone are less functional at high blood pH(Horst et al., 1997).

The most common strategy employed to achieve thisnegative DCAB is the addition of anionic salts to the dietof pre-calving cattle (Goff, 2004). Anionic salts areexpensive, significantly increasing feed costs per day forthe close-up group. They are unpalatable and can reducedry matter intake. Significant reductions in dry matterintake near parturition can predispose animals tometabolic disorders such as milk fever, displacedabomasum and ketosis (Moore et al., 1997) but Andoet al. (2003) reported that ruminal pH was significantlylower in the peppermint-fed steers than in the controlsteers and Peppermint feeding had no adverse effectsupon ruminal fermentation and nutrient digestibility. Also

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antispasmodic and antifoaming effects of peppermint oilmay play an additional role to induce a good palatability(Grigoleit and Grigoleit, 2005a, b).

Peppermint similar to alfalfa is high in calcium butone of the classical strategies often proposed for milkfever prevention is the restriction of calcium intake pre-calving. This strategy is not a practical alternative for milkfever prevention on farms using grass or grass silage as alarge component of the dry-cow diet (Wilson, 2001).

CONCLUSION

Peppermint feeding by inducing mild metabolicacidosis and normal blood calcium can be a newpreventive method for milk fever and subclinicalhypocalcaemia in transition Holstein cows. This methodcan be better than other preventive strategies such asaddition of anionic salts to the diet and calciumrestriction; because of tow-reasons: First, peppermint ischeap, significantly decreasing feed costs per day for theclose-up group. Second, it’s no adverse effects uponruminal fermentation and nutrient digestibility.

ACKNOWLEDGMENT

This study has been supported financially by IslamicAzad University, Shahrekord Branch, Iran.

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