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Products derived from olive leaves and fruits can alter in vitro ruminal fermentation and methane production
Author(s) -
Shakeri Pirouz,
Durmic Zoey,
Vadhanabhuti Joy,
Vercoe Philip E
Publication year - 2016
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7876
Subject(s) - rumen , propionate , fermentation , food science , chemistry , chloroform , ammonia , methanogenesis , substrate (aquarium) , methane , biochemistry , biology , chromatography , organic chemistry , ecology
BACKGROUND The industrial processing of olive generates a high quantity of by‐products. The objective of this study was to examine the effects of products derived from olive trees, i.e. leaves, fruits or kernels as a sole substrate (part A), and crude extract from leaves combined with a substrate (part B) on rumen microbial fermentation in an in vitro batch fermentation system. In this study, total gas production, methane production, and concentrations of volatile fatty acids ( VFA ) and ammonia in ruminal fluid were measured. RESULTS In part A, in vitro fermentation of leaves or fruits yielded a gas and total VFA production that were comparable with control substrate, while most of them produced significantly less methane (up to 55.6%) when compared to control substrate. In part B, amongst leaf extracts, only addition of chloroform extract reduced methane production, which was also associated with a decrease ( P < 0.01) in gas production. This effect was associated with a significant reduction ( P < 0.01) in acetate to propionate ratio and ammonia production, but not in reduction in VFA concentrations. CONCLUSION Olive leaf and olive leaf chloroform extract reduced ammonia production and increased the molar proportion of propionate in the rumen and can assist in developing novel feed additives for methane mitigation from the rumen. © 2016 Society of Chemical Industry