Effect of secondary metabolites in beverage industry residues on rumen methane emission

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Article Title

Effect of secondary metabolites in beverage industry residues on rumen methane emission

Publication

JIRCAS working report

ISSN

1341-710X

Volume

79

Year

2013

Pages

29.33

Authors

Santoso. B. et al

Data Format

PDF

Abstract

An in vitro experiment was carried out to investigate the effect of secondary metabolites in coffee ground, green tea, and oolong tea
residues on fermentation characteristics and CH4 production. Four vessels were allocated to 7 treatment feeds in a 4 x 7 Youden square
design. Treatments were (A) timothy grass hay as a control; (B) fetmented coffee residue; (C) fermented coffee residue+ 2% probiotic; (D)
fermented oolong tea residue; (E) fermented oolong tea residue+ 2% probiotic; (F) fermented green tea residue; and (G) fermented green
tea residue+ 2% probiotic. The coffee, green tea, and oolong tea residues were anaerobically fermented at 35'C for 3 days and aerobically
fermented at 30'C for 2 days. Vessels were filled with 160 mL strained 1:umen fluid collected from 2 ruminally cannulated non-lactating
Holstein cows fed timothy grass hay and 640 mL McDougalJ"s buffer. The culture media were anaerobically incubated with 10 g substrate at
39'C for 24 h. The results showed that tannin concentration was reduced b􀂀 7.8 and 13.7%, respectively, in oolong tea and green tea residues
after fennentation with a probiotic for 5 days. The addition of a probiotic to coffee residue reduced caffeine concentration by 37.5%. The pH
in incubation medium was higher (P Coffee, green tea, and oolong tea residues fennented with a probiotic had higher (P< 0.01) NH3-N concentration than those fermented without
a probiotic. Methane production in fermented coffee, green tea, and oolong tea residues was lower (P addition of2% probiotic to coffee residue reduced CH. production by 34.5% compared with the reduction in coffee residue without probiotic
treatment. We concluded that residues from the beverage industry coffee grounds, green tea, and oolong tea can be incorporated into a total
mixed ration to mitigate methane emission in mminants.

Keywords

Tannin, caffeine, beverage industry residues, methane, in vitro

Subject Fields

Beverage Insdustry

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