Open Access
Research
(Published
online: 26-10-2016)
17.
In-vitro
fermentation characteristics and methane reduction potential of
mustard cake (Brassica juncea L.) -
S. M. Durge, M. K. Tripathi
and N. Dutta
Veterinary World, 9(10): 1141-1146
doi:
10.14202/vetworld.2016.1141-1146
S. M. Durge :
Division of
Nutrition, Feed Resource and Product Technology, Central
Institute for Research on Goats,
Mathura - 281 122,
Uttar Pradesh, India;
sdurge5@gmail.com
M. K. Tripathi :
Division of
Nutrition, Feed Resource and Product Technology, Central
Institute for Research on Goats,
Mathura - 281 122,
Uttar Pradesh, India;
mktripathi@gmail.com
N. Dutta :
Division of Animal
Nutrition, Indian Veterinary Research Institute, Bareilly - 243
122, Uttar Pradesh, India; dutta65@gmail.com
Received: 24-06-2016, Accepted: 07-09-2016, Published online:
26-10-2016
Corresponding author:
S. M.
Durge, e-mail: sdurge5@gmail.com
Citation:
Durge SM, Tripathi MK, Dutta N (2016) In-vitro
fermentation characteristics and methane reduction potential of
mustard cake (Brassica juncea L.), Veterinary World, 9(10):
1141-1146.
Abstract
Aim:
To assess
the effect of mustard cake (Brassica juncea L.) levels in
concentrate mixtures and in composite feed mixtures (CFMs) on
in-vitro fermentation characteristics and methane
production.
Materials and
Methods:
Five concentrate
mixtures were prepared with containing 30% oil cake, where
linseed cake was replaced by mustard cake at the rate of 0%,
7.5%, 15.0%, 22.5%, and 30% in concentrate mixture. Mustard cake
contained glucosinolate 72.58 μmol/g oil free dry matter (DM)
and contents in diet were 0, 5.4, 10.9, 16.3, and 21.8 μmol/g of
concentrate mixture, respectively. Concentrate mixture
containing 15.0% mustard cake was found to produced minimum
methane which was then used for the preparation of CFM
containing 0%, 25%, 50%, and 75% levels with gram straw.
Result:
Increased levels of mustard cake in concentrate mixtures had a
linear decrease (p<0.05) in the total gas production, and the
15% inclusion showed lowest methane concentration (quadratic,
p<0.01). The degradability of DM and organic matter (OM) of
concentrate mixtures did not change, however, pH and NH3-N
concentrations of the fermentation medium showed linear (p<0.05)
reductions with increased mustard cake levels. Increased levels
of 15% mustard cake containing concentrate mixture in CFMs
exhibited a trend (p=0.052) of increased gas production, whereas
methane concentration in total gas, methane produced and
degradability of DM and OM were also displayed a linear increase
(p<0.05). However, the pH, NH3-N,
and total volatile fatty acid levels decreased linearly (p<0.05)
with increased levels of concentrate in CFMs.
Conclusion:
Reduction in methane production was evidenced with the inclusion
of mustard cake in concentrate mixture at 15% level, and the
CFMs with 25% concentrate, which contained 15% mustard cake,
exhibited an improved fermentation and reduced methane
production.
Keywords:
Brassica,
glucosinolate, mustard cake, methane, rumen fermentation.
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