In vitro evaluation, in vivo quantification, and microbial diversity studies of nutritional strategies for reducing enteric methane production
2012
Abdalla, Adibe Luiz | Louvandini, Helder | Sallam, Sobhy Mohamed Abdallah Hassan | Bueno, Ives Cláudio da Silva | Tsai, Siu Mui | Figueira, Antonio Vargas de Oliveira
The main objective of the present work was to study nutritive strategies for lessening the CH₄ formation associated to ruminant tropical diets. In vitro gas production technique was used for evaluating the effect of tannin-rich plants, essential oils, and biodiesel co-products on CH₄ formation in three individual studies and a small chamber system to measure CH₄ released by sheep for in vivo studies was developed. Microbial rumen population diversity from in vitro assays was studied using qPCR. In vitro studies with tanniniferous plants, herbal plant essential oils derived from thyme, fennel, ginger, black seed, and Eucalyptus oil (EuO) added to the basal diet and cakes of oleaginous plants (cotton, palm, castor plant, turnip, and lupine), which were included in the basal diet to replace soybean meal, presented significant differences regarding fermentation gas production and CH₄ formation. In vivo assays were performed according to the results of the in vitro assays. Mimosa caesalpineaefolia, when supplemented to a basal diet (Tifton-85 hay Cynodon sp, corn grain, soybean meal, cotton seed meal, and mineral mixture) fed to adult Santa Ines sheep reduced enteric CH₄ emission but the supplementation of the basal diet with EuO did not affect (P > 0.05) methane released. Regarding the microbial studies of rumen population diversity using qPCR with DNA samples collected from the in vitro trials, the results showed shifts in microbial communities of the tannin-rich plants in relation to control plant. This research demonstrated that tannin-rich M. caesepineapholia, essential oil from eucalyptus, and biodiesel co-products either in vitro or in vivo assays showed potential to mitigate CH₄ emission in ruminants. The microbial community study suggested that the reduction in CH₄ production may be attributed to a decrease in fermentable substrate rather than to a direct effect on methanogenesis.
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