Supplementation with avian-derived polyclonal antibodies against Methanobrevibacter gottschalkii and M. ruminantium decreases ex vivo methane production and modifies ruminal fermentation in Angus crossbred steers.

The study aimed to investigate the effect of supplementing polyclonal antibodies (PAP) of avian origin against the ruminal methanogens Methanobrevibacter gottschalkii Ho (PAP-Ho) and M. ruminantium M1 (PAP-M1) on ruminal fermentation profile and methane production in Angus crossbred cattle (13 steers and 1 heifer). The experiment was conducted using a randomized block design with a 3 × 2 + 1 factorial arrangement, replicated in 3 periods.

Non-protein nitrogen supplementation on in vitro fermentation profile, methane production, and microbial nitrogen synthesis in a corn silage-based substrate.

Non-protein nitrogen () supplements improve animal performance in backgrounding diets. However, there is scarce information regarding the effect of different NPN sources and combinations on ruminal fermentation profile. The current study aimed to evaluate the effect of different NPN sources and their combinations on in vitro fermentation, microbial N synthesis, and methane (CH) production in a backgrounding diet.

Impact of Supplementing a Backgrounding Diet with Nonprotein Nitrogen on In Vitro Methane Production, Nutrient Digestibility, and Steer Performance.

Two experiments were conducted to evaluate the effect of nonprotein nitrogen (NPN) supplementation on in vitro fermentation and animal performance using a backgrounding diet. In experiment 1, incubations were conducted on three separate days (replicates). Treatments were control (CTL, without NPN), urea (U), urea-biuret (UB), and urea-biuret-nitrate (UBN) mixtures.

Effects of Processing Methods and Inclusion Levels of Dried Garlic on In Vitro Fermentation and Methane Production in a Corn Silage-Based Substrate.

Garlic () contains secondary compounds that are known to modify rumen fermentation parameters and decrease methane (CH) emissions. The objective was to evaluate the effects of increasing the inclusion levels and processing methods of garlic on in vitro fermentation and CH production. Treatments were arranged in a randomized complete block design with a 2 × 3 × 2 + 1 factorial arrangement, where the main factors were the initial condition of garlic (intact or smashed), drying process (freeze-dried, oven-dried, or autoclaved), and garlic proportion in the diet (2.