Dietary Possibilities to Mitigate Rumen Methane and Ammonia Production

Szumacher-Strabel, M.; Cieślak, Adam

doi:10.5772/32105

Cited by 10 publications

(7 citation statements)

References 178 publications

(198 reference statements)

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“…The total gas production level of in vitro fermentation depends on the composition of nutrient content (plant cell walls, starch, sugar, etc. ), presence of inhibitor for gas production (condensed tannins, polyethylene glycol), diet of donor animal and the quality of fermentation which provided by the microflora in the rumen fluid (Johnson & Johnson 1995;Hook et al 2010;Szumacher-Strabel & Cieslak 2012;Kara 2015;Kara et al 2015a). In the present in vitro experiment, the in vitro gas kinetics [b gas , c gas and (a þ b) gas ] and cumulative gas production values of plantago and atriplex herbage were similar to those of alfalfa herbage.…”

Section: Nutrient Matter Compositionmentioning

confidence: 99%

Ruminal digestibility, microbial count, volatile fatty acids and gas kinetics of alternative forage sources for arid and semi-arid areas asin vitro

Kara

Aktuğ

Özkaya

2016

Italian Journal of Animal Science

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Section: Nutrient Matter Compositionmentioning

confidence: 99%

Ruminal digestibility, microbial count, volatile fatty acids and gas kinetics of alternative forage sources for arid and semi-arid areas asin vitro

Kara

Aktuğ

Özkaya

2016

Italian Journal of Animal Science

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“…Oregano (Origanum vulgare) is a source of essential oils such as carvacrol and thymol. Polyphenols and essential oils may modify rumen fermentation (Lin et al, 2013;Heleno et al, 2015) and affect methanogenesis, inhibiting growth, development, activity, and metabolism of the methanogenic Archaea, directly or indirectly (Szumacher-Strabel and Cieślak, 2012), and may mitigate CH 4 emissions.…”

Section: Introductionmentioning

confidence: 99%

Performance and methane emissions in dairy cows fed oregano and green tea extracts as feed additives

Kolling

Stivanin

Gabbi

et al. 2018

Journal of Dairy Science

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Plant extracts have been proposed as substitutes for chemical feed additives due to their potential as rumen fermentation modifiers and because of their antimicrobial and antioxidant activities, possibly reducing methane emissions. This study aimed to evaluate the use of oregano (OR), green tea extracts (GT), and their association as feed additives on the performance and methane emissions from dairy between 28 and 87 d of lactation. Thirty-two lactating dairy cows, blocked into 2 genetic groups: 16 Holstein cows and 16 crossbred Holstein-Gir, with 522.6 ± 58.3 kg of body weight, 57.2 ± 20.9 d in lactation, producing 27.5 ± 5.0 kg/cow of milk and with 3.1 ± 1.8 lactations were evaluated (means ± standard error of the means). Cows were allocated into 4 treatments: control (CON), without plant extracts in the diet; oregano extract (OR), with the addition of 0.056% of oregano extract in the dry matter (DM) of the diet; green tea (GT), with the addition of 0.028% of green tea extract in the DM of the diet; and mixture, with the addition of 0.056% oregano extract and 0.028% green tea extract in the DM of the diet. The forage-to-concentrate ratio was 60:40. Forage was composed of corn silage (94%) and Tifton hay (6%); concentrate was based on ground corn and soybean meal. Plant extracts were supplied as powder, which was previously added and homogenized into 1 kg of concentrate in natural matter, top-dressed onto the total mixed diet. No treatment by day interaction was observed for any of the evaluated variables, but some block by treatment interactions were significant. In Holstein cows, the mixture treatment decreased gross energy and tended to decrease the total-tract apparent digestibility coefficient for crude protein and total digestible nutrients when compared with OR. During the gas measurement period, GT and OR increased the digestible fraction of the ingested DM and decreased CH expressed in grams per kilogram of digestible DMI compared with CON. The use of extracts did not change rumen pH, total volatile fatty acid concentration, milk yield, or most milk traits. Compared with CON, oregano addition decreased fat concentration in milk. The use of plant extracts altered some milk fatty acids but did not change milk fatty acids grouped according to chain length (short or long), saturation (unsaturated or saturated), total conjugated linoleic acids, and n-3 and n-6 contents. Green tea and oregano fed separately reduced gas emission in cows during the first third of lactation and have potential to be used as feed additives for dairy cows.

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“…In fact, Patra and Yu [30] found a decrease in the abundance of rumen archaea and protozoa but also in that of cellulolytic bacteria by all the tested EOs (clove, eucalyptus, garlic, oregano and peppermint). Most of EOs exhibit a wide range of antibacterial activity although Gram-positive bacteria are more sensitive than Gram-negative ones [39]. Small molecular weight compounds, such as carvacrol and thymol (major constituent of oregano and thyme EOs), have the ability to destroy the Gram-negative bacteria's additional membranes by removing lipopolysaccharide membranes and increasing the permeability of cytoplasmic membranes [40].…”

Section: Controlmentioning

confidence: 99%

Evaluation of the Effects of Mitigation on Methane and Ammonia Production by Using Origanum vulgare L. and Rosmarinus officinalis L. Essential Oils on in Vitro Rumen Fermentation Systems

Cobellis

Petrozzi²,

Forte

et al. 2015

Sustainability

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Abstract:The effects of increasing concentrations of oregano (Origanum vulgare L.) and rosemary (Rosmarinus officinalis L.) essentials oil (EO) on ruminal gas emissions were tested in vitro using 50 mL serum bottles. Each bottle contained a 200 mg substrate (alfalfa hay and corn meal 1:1) and a 20 mL solution composed of a buffered medium and rumen fluid (1:2). The percentage of ruminal fermentation products was quantified by an infrared analyzer. The reduction of total gas production was 6% and 9% respectively when using the 1.5 and 2.0 g/L oregano EO measurements. The reduction of methane production was 55%, 72% and 71% respectively with regard to the 1.0, 1.5 and 2.0 g/L oregano EO doses, while rosemary EO (2.0 g/L) reduced the methane production by 9%. The production of ammonia was significantly reduced (59%-78%) by all treatments with the exception of OPEN ACCESSSustainability 2015, 7 12857 rosemary EO at the lowest dose. Dry matter and neutral detergent fiber degradability was reduced by most of the treatments (respectively 4%-9% and 8%-24%). The total volatile fatty acids (VFA) concentration was markedly decreased by oregano EO and was not affected by rosemary EO. Both EOs mitigated rumen fermentations, but oregano EO gave rise to the highest reduction in methane and ammonia production. However, further research is needed to evaluate the use of these essential oils as dietary supplements by taking into account the negative effects on feed degradability.

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Dietary Possibilities to Mitigate Rumen Methane and Ammonia Production

Cited by 10 publications

References 178 publications

Ruminal digestibility, microbial count, volatile fatty acids and gas kinetics of alternative forage sources for arid and semi-arid areas asin vitro

Ruminal digestibility, microbial count, volatile fatty acids and gas kinetics of alternative forage sources for arid and semi-arid areas asin vitro

Performance and methane emissions in dairy cows fed oregano and green tea extracts as feed additives

Evaluation of the Effects of Mitigation on Methane and Ammonia Production by Using Origanum vulgare L. and Rosmarinus officinalis L. Essential Oils on in Vitro Rumen Fermentation Systems

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