Nutritional, microbiological, and environmental aspects of methane production in ruminants

Document Type : Scientific-Extensional Article

Authors

1 Ph.D. student, Department of Animal and Poultry Nutrition, Faculty of Animal Science, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Golestan, Iran

2 M.Sc. Student, Department of Animal and Poultry Nutrition, Faculty of Animal Science, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Golestan, Iran

Abstract

Methane resulting from the fermentation of food in the rumen is a greenhouse gas that includes about 37% of the methane produced in nature and can play a destructive role in the environment. Methane is the most abundant organic gas in the atmosphere, and its excessive release has a significant effect on increasing the temperature of the earth. If the fermentation conditions in the rumen are such that it leads to excess methane production, this gas can reduce raw energy efficiency for livestock by 7-10%, so it is necessary to prevent methane production in order to improve feeding efficiency and preserve the environment. Factors such as the type of carbohydrates in the diet, the feeding level, the rate of food passage, the presence of ionophores or lipids in the diet, and the ambient temperature affect methane emissions from ruminants. Developing strategies to reduce methane production without adversely affecting ruminant production remains a major challenge for nutritionists and microbiologists. Reduction of carbon dioxide (CO2) to acetate and direct genetic manipulation of methanogenic bacteria (methane producer) are solutions that may further reduce energy waste through methane excretion in ruminants.

Keywords

References

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