Your browser doesn't support javascript.

Portal de Pesquisa da BVS Veterinária

Informação e Conhecimento para a Saúde

Home > Pesquisa > ()
Imprimir Exportar

Formato de exportação:



Adicionar mais destinatários

Enviar resultado
| |

Methane mitigation and ruminal fermentation changes in cows fed cottonseed and vitamin E

Nogueira, Ricardo Galbiatti Sandoval; Perna Junior, Flavio; Pereira, Angélica Simone Cravo; Cassiano, Eduardo Cuellar Orlandi; Carvalho, Roberta Ferreira; Rodrigues, Paulo Henrique Mazza.
Sci. agric.; 77(6): e20180247, 2020. tab, graf
Artigo em Inglês | VETINDEX | ID: vti-24838


Inherently, ruminant production of methane (CH4), a greenhouse gas (GHG), causes animal energy losses. Cottonseed is a lipid source and is used sometimes to enhance energy density in cattle diets. It also can mitigate enteric CH4. Lipids release peroxides in the rumen, and antioxidants have the ability to neutralize them. Thus, a lipid and antioxidant source can benefit rumen fermentation. The aim of this study was to evaluate rumen fermentation parameters from cows fed cottonseed and vitamin E. Six cannulated cows were arranged in a replicate 3 × 3 latin square. Treatments were: 1) Control, 2) CS (30 % corn replaced by cottonseed) and 3) CSVitE (30 % corn replaced by cottonseed, plus 500 IU VitE). Results were compared by orthogonal contrast. When compared to the control diet, cottonseed inclusion reduced enteric CH4 emissions by 42 %. Production of acetate, butyrate and the acetate to propionate ratio were respectively 34 %, 47 % and 36 % lower with the cottonseed treatments. Energy lost in the rumen as CH4 and energy release as butyrate were reduced by 26 % and 32 % respectively. Propionate and intestinal energy release were, respectively, 43 % and 35 % higher with cottonseed treatments. Furthermore, as a nutritional strategy to mitigate enteric CH4, cottonseed has positive effects on short chain fatty acid (SCFA) production and gastrointestinal energy release. Vitamin E did not result in improvements in ruminal fermentation. Further studies evaluating levels of vitamin E in association with different amounts and sources of lipids are required.(AU)
Biblioteca responsável: BR68.1
Localização: BR68.1