In vitro Evaluation of Different Feeds for Their Potential to Generate Methane and Change Methanogen Diversity.

ABSTRACT: Optimization of the dietary formulation is the most effective way to reduce methane. Nineteen feed ingredients (brans, vegetable proteins, and grains) were evaluated for their potential to generate methane and change methanogen diversity using an in vitro ruminal fermentation technique. Feed formulations categorized into high, medium and low production based on methane production of each ingredient were then subjected to in vitro fermentation to determine the real methane production and their effects on digestibility. Methanogen diversity among low, medium and high-methane producing groups was analyzed by PCR-DGGE. The highest methane production was observed in Korean wheat bran, soybean and perilla meals, and wheat and maize of brans, vegetable protein and cereal groups, respectively. On

SUBMITTER: Kim SH 

PROVIDER: S-EPMC4092884 | biostudies-literature | 2013 Dec

REPOSITORIES: biostudies-literature