Effects of a blend of garlic oil, nitrate and fumarate on in vitro ruminal fermentation and microbial population

Summary Although garlic oil and nitrate can effectively suppress ruminal methane (CH4) production in vitro, the application of these compounds is associated with suppressed total volatile fatty acid (VFA) concentration. On the other hand, the effectiveness of fumarate as a ruminal CH4 mitigating age...

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Bibliographic Details
Published in:Journal of animal physiology and animal nutrition 2017-08, Vol.101 (4), p.713-722
Main Authors: Mbiriri, D. T., Cho, S., Mamvura, C. I., Choi, N. J.
Format: Article
Language:English
Subjects:
Allyl Compounds - administration & dosage
Allyl Compounds - pharmacology
Animals
antimethanogen
Bacteria - classification
Bacteria - drug effects
Bacteria - metabolism
enteric methane
Fermentation
Fumarates - administration & dosage
Fumarates - pharmacology
Nitric Acid - administration & dosage
Nitric Acid - pharmacology
Rumen - microbiology
rumen methanogenic archaea
Sulfides - administration & dosage
Sulfides - pharmacology
volatile fatty acid
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Summary:Summary Although garlic oil and nitrate can effectively suppress ruminal methane (CH4) production in vitro, the application of these compounds is associated with suppressed total volatile fatty acid (VFA) concentration. On the other hand, the effectiveness of fumarate as a ruminal CH4 mitigating agent is variable but its application increases total VFA concentration. We therefore hypothesized that the different characteristics of the compounds can compensate for the shortcomings of the other. The objective of this study was to develop an optimal blend of garlic oil, nitrate and fumarate that can suppress in vitro ruminal CH4 without affecting total VFA concentration. Three ruminal in vitro fermentation experiments were carried out. The first one, a one factor at a time experiment was employed to investigate the effective concentration of each of the compounds on CH4 and VFA production by ruminal bacteria. We then applied the fractional factorial design and response surface methodology in the second experiment to determine optimal concentrations of the compounds in the blend. The optimal blending of garlic oil, fumarate and nitrate was determined to be 50 mg/l, 15 mm and 20 mm, respectively. This simulated optimal blend was verified in a 48 h in vitro batch fermentation experiment. The blend achieved the intended goal of suppressing CH4 whilst maintaining total VFA concentration. The blend and nitrate suppressed archaea populations (p 
ISSN:0931-2439
1439-0396
DOI:10.1111/jpn.12508