Dairy Cow Feed Supplementation Alternatives for Diminishing Methane and Carbon Dioxide Concentration &lt;em&gt;In Vitro&lt;/em&gt;

Marielena Moncada-Lainez,Liang-Chou Hsia

doi:10.19026/ijava.8.2916

Abstract

The objective of this study was to evaluate the effect of five different supplementations Yeast- Saccharomyces cerevisiae (YS), tea leaves- Camellia sinensis (TL), Red Sorghum (RS), soybean oil (SBO) and Chinese soapberry - Sapindus mukorossi (CS) on the reduction of methane (CH 4 ) in vitro conditions. Tests were done by adding each of the 5 supplementations (0.005 g X10 10 for YS; 5 g for TL, RS and CS; and 5 mL for SBO) to the ruminal liquor (1.5 L/digester) of a cow fed Total Mixed Ration and incubated for 24 h. Results show that all the supplementations significantly decreased CH 4 concentration compared to the control treatment (p In vitro CH 4 concentration was reduced from 56.75 to 11.14, 13.32, 19.88, 20.07%, respectively and 30.52% for SBO, TL, RS, CS and YS, respectively. CH 4 concentration tended to be higher during the first hours of incubation in the control treatment compared to all supplementations. However, the supplementations reduced CH4 concentration during the first part of the incubation. This demonstrates that the supplementations used in this experiment are very effective to reduce CH 4 concentration as early as 2 h after supplemented. Nevertheless, no significant interactions between treatments × time were found in CH 4 concentration (p>0.001). CH 2 concentration was significantly higher for the control treatment (1769.07 ppm) and YS (1683.41 ppm) compared to TL (1342.98 ppm), CS (1173.61 ppm), RS (1193.39 ppm) and SBO (991.25 ppm) supplementation (p in vivo and may be alternatives for the mitigation of global warming.

Highlights

Global warming, caused by the increasing concentration of greenhouse gases (GHG), is one of the most significant threats facing our world today
In vitro CH4 concentration was significantly lower for all 5 supplementations when compared to the control treatment (Table 3)
CH4 concentrations were reduced by 80% for soybean oil (SBO), 77% for tea leaves-Camellia sinensis (TL), 65% for Red Sorghum (RS), 64% for Chinese soapberry-Sapindus mukorossi (CS) and 46% for yeast- Saccharomyces cerevisiae (YS) (p

Summary

Introduction

Global warming, caused by the increasing concentration of greenhouse gases (GHG), is one of the most significant threats facing our world today. According to Milich (1999), these gases are largely anthropogenic in origin and are at greater concentrations than at any time in the past 160,000 Yrs. Carbon dioxide (CO2) is the principal GHG, followed by methane (CH4) and nitrous oxide (N2O). CH4 is a natural by-product of animal digestion through a process known as enteric fermentation. This fermentation leads to an inefficient use of energy from feed and causes ecological problems. The amount of CH4 produced depends on the type of animal and the amount and kind of feed it consumes, among other variables (Kinsman et al, 1995)

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