Evaluation of Some Commercial Food Rations in Terms of Chemical Composition, Methane Production, Net Energy and Organic Substance Digestibility

Abstract

The rapid increase in the world population increases the need for plant and animal food. Agriculture and animal husbandry practices are becoming more common day by day to meet the need for food and to obtain more products. This situation increases the amount of waste per unit of animal products. Increased animal excrement is associated with greenhouse gas emissions, harms the environment and animal health. One of these greenhouse gases, methane, increases animal production and poses a significant threat to global warming. Feeding research, which optimizes rumens and animal productivity to reduce ruminant methane emissions, is one of the hottest topics today. The purpose of this study is to evaluate feed distribution in terms of chemical composition, methane production, net energy, and organic matter digestibility by collecting forage and concentrates from various ranches in Niğde. Therefore, to increase the productivity of livestock on small farms in Turkey, the ratio of feed ingredients was determined on a farm basis, and there were some comments on the lower and upper limits of the fattening rate. Gas and methane production of TMR samples was determined using in vitro gas production technology. Nutrient contents obtained from different livestock farms CP (9.58-14.72), CF (1.89- 2.30), CA (7.64-13.92), ADF (19.77-27.82) NDF (36.71-45.69) DM (90.48-91.79) content, methane (CH₄), OMS, NEL and ME values were also different (P

Effects of replacing of alfalfa hay with Plantago lanceolata hay on digestibility, methane production and microbial protein production of total mixed diet

“…Therefore reducing methane production in combination with increasing microbial protein production in the rumen is one of the main goals of ruminant nutritionists. Recently Menke gas production technique (Menke et al 1979 ) has been used to determine the effect of replacement of forages and concentrates in ruminant diets on fermentation parameters due to possible interaction among feed ingredients in diets (Metzler-Zebeli, 2012 ; Boga et al 2022 ; Gemalmaz and Bilal, 2016 ; Vibart et al 2009 ; Burke et al 2000 ).…”