Effects of p-Coumaric Acid on Ruminal Fermetation Parameters in In Vitro Ruminal Cultures

Mihaela Giuburuncă, Adriana Criste, Vioara Mireșan

Abstract


Enteric fermentation from ruminants represents, besides the contribution to global warming, a huge energy loss for the animal. To reduce the methane emissions and to increase livestock productions (milk or meat), many researchers initiated some attempts such as defaunation process, uses of chemicals additives, ionophore antibiotics, plant extracts or diet changes. The major aim of this study was to evaluate the effects of one plant extract, in form of a plant secondary metabolite, the p-Coumaric acid in 6mM concentration on ruminal parameters in vitro. The fermentation parameters were measured after 24, 48 and 72 hours of incubation. p-Coumaric acid addition in 6mM concentration showed promising effects in decreasing ruminal methane emissions without affecting the other ruminal fermentations parameters.


Keywords


in vitro; fermentation; methane; ruminal cultures

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DOI: http://dx.doi.org/10.15835/buasvmcn-asb:10684




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