Evaluation of the use of plant organic components and probiotics on ruminal characteristics and as a decrease of methane

Abstract

The reduction of CH4 from the digestive tract of ruminants can be done through the use of organic components of plants such as tannins and saponins and the use of probiotics. This study aims to evaluate the addition of organic components and probiotics to the characteristics of rumen fluid and its ability to reduce CH4 in Ongole Cross Breed (PO) cattle. Sengon (Paraserianthes falcataria) leaf meal and Trembesi (Samanea saman) leaf meal are used as organic components due to their tannin and saponin content. Probiotics contain Acetoanaerobium notarae and Saccharomyces cereviseae. This research used total mixed ration as a feed. A total of 24 heads PO cattle were divided into 4 treatments, ie T1 = control treatment; T2 = T1 + organic components, T3 = T1 + Probiotics and T4 = T1 + organic components + probiotics. The research design was a randomized block design. The combination treatment of the addition of organic components and probiotic caused a decrease in the ratio of acetic acid to propionic acid (C 2 :C3), percentage of acetic acid, the concentration of CO2 and CH4, but increases the percentage of propionate acid. The combination of organic components and probiotics is the greatest decrease in CH4 production from enteric fermentation.

Effect of Protection of Soybean Meal Using Mahogany Leaf Extract in Ruminant Diet on Rumen Fermentation Products

“…Still, not all methanogenic bacteria attach to the protozoa. Anggraeny et al (2021) stated that methanogenic bacteria associated with ciliated protozoa are responsible for the process of methanogenesis in rumen fluid between 9 -25%.…”

Profile of secondary metabolites of Citrus hystrix DC from several solvents and its potential as an antibacterial substance

“…Saponin-rich plants have the potential to increase the flow of microbial protein from the rumen, improve feed utilization, and reduce methanogenesis. They alter ruminal fermentation by selectively inhibiting certain bacteria and decreasing ruminal protozoa [19,20]. Saponins are chemicals with an active surface that resemble detergent.…”

“…Tannin have an anti-microbial effect against several types of bacteria such as of E. coli O157:H7 [28], Bacillus subtilis, Salmonella Enteritica, Clostridium perfringens, and Staphylococcus aureus [26] . Tannins have also been reported to inhibit the growth of methanogenic bacteria [20,29] However, tannins become antinutritional factors at large concentrations, decreasing the ability of nutrients, particularly proteins and carbohydrats, to be digested [30] . against DPPH radicals may be its high phenolic content in ethanol extract.…”