Abstract: The ruminal fermentation was done by in vitro culture techniques,rumen fluid from three Karakul sheep with installed permanent rumen fistula. Experimental design based diets were supplemented with different sources of Licorice extract sample groups: control group (G0), 10% crude extracts of Glycyrrhiza inflate group (G1), 10% crude extract of Glycyrrhiza pallidiflora group (G2), 10% crude extracts of Glycyrrhiza glabra group(G3), 10% Licorice sample(G4);different levels of Licorice extract group of 0% respectively (Z0), 0.5% group (Z1),1% group (Z2), 3% group (Z3), 5% group (Z4),7% group (Z5), the rumen fermentation parameters were studied such as pH, volatile fatty acids (acetic acid, propionic acid, butyric acid), gas production, ammonia concentration (NH₃-N). The results showed that G1,G2,G3,G4 groups reduced rumen gas production and acetic production. Adding different doses of Licorice crude extract, rumen pH value of Z3 group was in the normal range, and had no significant influence on gas production, but acetic /propionic ratio of that was the lowest.

Key words: Licorice extract; Karakul sheep; in vitro; fermentation parameters