Ruminal fermentation characteristics of lambs fed diets with garlic oil (Allium sativa), turmeric powder (Curcuma longa) and Monensin were compared. The experiment was designed as a 4 × 4 Latin square using 4 ruminally baloochi lambs with 4 treatments: basal diet (as control) and basal diet+0.4 g of garlic oil, basal diet+20 g turmeric powder and basal diet+0.2 g monensin (day/lamb). The animals were housed in individual metabolically cages (0.5×1.2×1m) and were fed a TMR diet (2.48 Mcal kg-1 DM and CP 155 g kg-1DM) containing of Lucerne hay and concentrate (45:55 based on DM, respectively). The maximum PH values were differing among treatments and minimum PH values were similar among treatments. The concentration of NH3-N and Peptide-N were affected by different additives. No differences between time and treatment were found for NH3-N, Soluble protein-N, Peptide-N and Amino acid-N concentrations.

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