Nutritional Value, Phytochemical Properties of Different Parts of Dill (<i>Anethum graveolens</i> L.) and Their Effects on <i>in vitro</i> Digestibility in Ruminants

Introduction: At the interface between man, animal and environment, the use of phytobiotics in agroecology practices has been developed as one of the most effective nutritional strategies for animal performance, health, and well-being. This study aimed to determine the effect of extracts from different parts (leaves, flowers and fruits) of a medicinal and food plant, dill ( Anethum graveolens L.) on in vitro digestibility in small ruminants. Methods: Chemical and parietal composition and antioxidant activity were determined, and nutritional and energy values were predicted. Substrate fermentation was studied using in vitro gas production techniques in sheep and goat intestines. Results: Flowers were rich in secondary metabolites, while fruits were rich in fiber and showed the best antioxidant activity against DPPH (IC 50 = 41.71 μg/ml). The studied dill plant parts were digestible and nutritious, mainly fruits, with lower gas production rates compared to leaves and flowers in sheep and goats. The methane gas produced by fermentation was not significant in the leaves of either species. Conclusion: In summary, A. graveolens fruits can be considered a natural source of antioxidants that improve animal nutrition and health. Moreover, A. graveolens leaves can play an ecological role in the environment.