Simulation of rumen fermentation kinetics of by-products from the biodiesel industry with in vitro gas production technique

Abstract

The objective of this study was to investigate the rumen fermentation kinetics of 18 by-products from the biodiesel industry exhibiting potential for use in the feeding of ruminants via the in vitro gas production technique. The following feeds were investigated: cottonseed, canudo de pito, crambe, sunflower, castor seed (detoxified with lime) and soybean meals and cottonseed, peanut, babassu, crambe, palm kernel, sunflower, licuri nut, macaúba, forage radish and jatropha cakes. The evaluated parameters were total gas production (VfT), gas production from fibrous carbohydrates (VfFC), gas production from non-fibrous carbohydrates (VfNFC), the degradation rate of fibrous carbohydrates (kdFC), the degradation rate of non-fibrous carbohydrates (kdNFC) and lag time (lag). The feeds were grouped into six different groups according to rumen fermentation kinetic parameters and adopting an R2 of 0.8. Forage radish cake and the meals of cottonseed, soybean, crambe and sunflower composed the first group, while the cakes of babassu and sunflower formed the second group. Canudo de pito and castor seed meals and the cakes of cottonseed, licuri and jatropha I and II formed the third group. The fourth group was composed by the cakes of crambe, palm kernel and peanut I. The fifth group was formed by peanut cake II, while macauba fruit cake formed the sixth group. The VfNFC and VfFC varied from 16.72 to 200.07 mL and from 53.09 to 242.12 mL, respectively. The mean kdFC and kdNFC values varied from 0.002 to 0.039% h-1and from 0.022 to 0.430% h-1, respectively. The mean lag and VfT varied from 0.0001 to 5.2029 hours and 136.94 to 301.44 mL, respectively. A number of the products exhibited the potential to replace soybean meal, especially the forage radish cake and cottonseed, crambe and sunflower meals.

Ruminal fermentation kinetics of by-products using the semi-automatic technique of in-vitro gas production

“…In addition, the high lignin content of this product (Rogério et al, 2016) may make fibrous carbohydrates unavailable for fermentation, thus resulting in lower gas production. Silva et al (2015) evaluated licuri pie, which has CP and NDF contents similar to those in cupuassu pie, and observed a volume (51.01 ml/g) and degradation rate (0.065 %/h) similar to those observed for the cupuassu pie. The highest degradation rates of FC were observed for ground corn, rice bran and cassava residue.…”

“…Therefore, there is a need for alternatives that are easy to carry out and that deliver accurate results. In-vitro evaluation techniques simulate the ruminal environment and identify the behavior of the samples in this artificial environment (THEODOROU et al, 1994). The in-vitro gas production technique, used to determine ruminal fermentation kinetics, provides information about the rate and extent of degradation of the feedstuffs tested (GETACHEW et al, 1998;MAURÍCIO et al, 2003).…”

Lambs fed cassava silage with added tamarind residue: Silage quality, intake, digestibility, nitrogen balance, growth performance and carcass quality

“…Phase latency or lag time is the time between the start of incubation and the start of microbial action in an incubated sample and is related to the degradation of fibers (Silva et al, 2015b). This parameter showed a linear effect, which can be attributed to the NFC content of the residue (268 g/kg).…”

Effect of dietary inclusion of licuri cake on intake, feeding behavior, and performance of feedlot cull cows

“…Licuri cake (LC) is an oilseed by-product whose chemical composition includes (mean ± standard deviation) 927.3 ± 38.6 g/kg dry matter, 238.2 ± 19.2 g/kg crude protein, 109.9 ± 29.1 g/kg ether extract, 473.9 ± 68.9 g/kg neutral detergent fiber, 173.1 ± 43.5 g/kg acid detergent lignin, and 89.4 ± 29.0 g/kg non-fibrous carbohydrates (Borja et al, 2014;Ferreira et al, 2017;Costa et al, 2019). The crude protein in LC is rich in neutral and acid detergent insoluble protein (Silva et al, 2015), and its ether extract is rich in short-and medium-chain fatty acids (Costa et al, 2018). Additionally, the neutral detergent fiber in LC is as effective as that of hay (Daza et al, 2021).…”