The objective of this study was to evaluate the effects of eight phytochemicals from four plant species, in two presentations, essential oils (EO) and aqueous extracts (AE) of garlic (GEO, GAE), cinnamon (CEO, CAE), eucalyptus (EEO, EAE) and rosemary (REO, RAE) on rumen fermentation, using the in vitro gas production technique. The experiment was set up as a completely randomized block design in a 2 × 4 factorial arrangement of treatments. All treatments were incubated with 0.5 g of a basal diet (BD; 50% concentrate, 20% alfalfa and 30% corn silage, dry matter basis). Additionally, BD and BD with 30 ppm of sodium monensin (MON) were used as controls. Phytochemicals were evaluated at a single dose of 900 mg/L of inoculum. In vitro dry matter digestibility (IVDMD), maximum volume of gas (Vmax), gas production rate (S) and lag phase (L) were evaluated. Methane (CH4) was determined indirectly, by fixation of CO2present in gas samples with 1M KOH solution, Non-fixed gas was assumed to be CH4. Methane production was correlated with organic matter fermented in the rumen (mL CH4/g OMFR). Data were analyzed using PROC MIXED of SAS ©. The effects of treatments were tested for the following contrasts: EO Vs AE, W Vs EO, W Vs AE. Some essential oils (GEO, CEO, REO) decreased CH4 production (mL CH4/g OMFR) and IVDMD by 20.4% and 17.8% compared to control treatments (BD and MON) (P < 0.05). Aqueous extracts showed a similar response (P < 0.05) to control treatments. In conclusion the use of essential oils negatively affected rumen fermentation and the production of CH4 in P cinnamon essential oil.
The objective of this study was to evaluate in vitro rumen fermentation and methane production under the influence of two sources of phytochemicals: essential oils (EOs) and aqueous extracts (AEs). Treatments were set up in a completely randomized block design, with 4×2+1 factorial arrangement of four species, S (garlic, G; cinnamon, C; rosemary, R; eucalyptus; EU) × two types of presentation, P (essential oil, EO; aqueous extract, AE) and a basal diet, BD (50% concentrate, 20% alfalfa and 30% corn silage). Rumen fermentation was evaluated using the in vitro gas production technique. All experimental units were incubated with 500 mg of BD for 72 hours. Treatments were added at a single dose of 900 mg/L of rumen inoculum. Gas pressure was recorded at 0, 2, 4, 6, 8, 10, 14, 18, 24, 30, 36, 42, 48, 60 and 72 h postincubation. There was an interaction effect (P × S) between plant extract presentation (P) and plant species (S) for all variables. Treatments GEO, CEO, REO decreased volatile fatty acids (mmol/200 mg), microbial mass production (mg/g), CH4 production (mL/g), in vitro dry matter digestibility (P < 0.05), and total gas production at 24 and 72 h post-incubation (P < 0.05; mL/g DM, mL/g OM). No differences (P > 0.05) were observed between AEs and BD. In conclusion, the use of EOs negatively affected rumen fermentation parameters and the production of CH4. Garlic and cinnamon EOs effectively reduced methane emissions; however, they also reduced in vitro dry matter digestibility.
The objective was to evaluate the potential of methane (CH4) mitigation of high-tannin sorghum (HTS) varieties (V). The experiment was arranged as a completely randomized block design with a 7 × 2 factorial arrangement of treatments, including 6 HTS varieties (BRS72, Dekalb; 81G67, Dupont-Pioneer; QL-BR95, Lucava; 6001, ACA; NYX, Unisem; Red Bird, Warner Seeds; 20.1±3.2 g/kg condensed tannins), a low tannin sorghum (LTS, 0.3 g/kg condensed tannins) and two levels of polyethylene-glycol (PEG; 0 and 1 g). Three independent batch culture runs were conducted using a basal diet (0.5 g) containing 72% sorghum, 18% corn stover and 10% soybean meal. Total gas production (TGP), CH4 production, gas production kinetics and dry matter digestibility (DMD) were evaluated. Data were analyzed with R studio 1.4.1106 using a mixed model and the Tukey instruction for mean comparison. Interaction (V × PEG) was not significant (P = 0.16) for DMD. However, DMD decreased (P > 0.05) 6.1 percentage units with HTS varieties compared to LTS. Furthermore, PEG increased (P > 0.05) DMD by 1.78 percentage units. The V × PEG interaction tended to be significant for TGP (P = 0.09; mL/g DM), where sorghum 81G67 + PEG showed the lowest gas production (486 mL/g DM). Kinetics of gas production were also affected. Fermentation rate was higher (P > 0 .05) for the LTS variety (0.0373 %/h) and lower (P > 0.05) for sorghum 81G67 (0.0317 %/h), while maximum volume of gas was 5.9% higher (P > 0.05) when PEG was included. Methane concentration (%) was lowest (P < 0.05) with QL-BR95 sorghum but CH4 production (mL/g DM) was not affected (P = 0.38) by sorghum variety. Methane concentration and production increased (P > 0.05) 8.9 and 4.1% respectively with PEG inclusion. In conclusion, HTS negatively affected digestibility and rumen fermentation while PEG minimized such effects. Sorghum grain varieties with high tannin content had negligible effects on rumen methanogenesis.
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