The Production of Marandu Grass (Urochloa brizantha) Extracts as a Natural Modifier of Rumen Fermentation Kinetics Using an In Vitro Technique

Abstract

The ethanolic (EE) and hydroalcoholic (HE) extracts of Urochloa brizantha concentrations were developed with the aim of evaluating their effect on rumen fermentation using an in vitro gas production technique. The EE and HE presented 3.62 and 5.38 mg protodioscin/mL, respectively. Ten treatments were evaluated in a completely randomized factorial arrangement (2 × 4 + 2), where the main effects were two extracts (EE and HE) and four levels (50, 100, 150, and 200 mL of extract/kg of DM) plus two controls: one positive (25 ppm of monensin–MON) and one (with no additives–CTL). The extract treatments (EXT, EE, and HE) reduced colonization time by 33.59% compared to the MON. IVDMD (p < 0.001) and IVOMD (p < 0.0001) were negatively affected by EXT addition when compared to CTL. Additionally, EXT reduced the proportion of propionic acid and increased the proportion of butyric acid in relation to CTL and MON treatments. Both EE and HE extracts of U. brizantha were able to alter rumen fermentation kinetic, with HE showing a higher concentration of protodioscin. Further research is needed to optimize extraction methodologies, comprehensively profile secondary compounds, and conduct trials with varying doses to effectively assess the viability of U. brizantha extract as an additive.