In-vitro fermentation characteristics and methane reduction potential of mustard cake ( Brassica juncea L.)

• Published in: Veterinary World Vol. 9; no. 10; pp. 1141 - 1146
• Main Authors: Durge, S M, Tripathi, M K, Dutta, N
• Format: Journal Article
• Language: English
• Published: India Veterinary World 01-10-2016
• Subjects: Brassica; Fertilization in vitro; glucosinolate; Methane; mustard cake; Rumen; Rumen fermentation; India; methane; rumen fermentation; mustard cake; Brassica; glucosinolate
• ISSN: 0972-8988; 2231-0916
• DOI: 10.14202/vetworld.2016.1141-1146

To assess the effect of mustard cake (
L.) levels in concentrate mixtures and in composite feed mixtures (CFMs) on
fermentation characteristics and methane production.
Five concentrate mixtures were prepared with containing 30% oil cake, where linseed cake was replaced by mustard cake at the rate of 0%, 7.5%, 15.0%, 22.5%, and 30% in concentrate mixture. Mustard cake contained glucosinolate 72.58 µmol/g oil free dry matter (DM) and contents in diet were 0, 5.4, 10.9, 16.3, and 21.8 µmol/g of concentrate mixture, respectively. Concentrate mixture containing 15.0% mustard cake was found to produced minimum methane which was then used for the preparation of CFM containing 0%, 25%, 50%, and 75% levels with gram straw.
Increased levels of mustard cake in concentrate mixtures had a linear decrease (p<0.05) in the total gas production, and the 15% inclusion showed lowest methane concentration (quadratic, p<0.01). The degradability of DM and organic matter (OM) of concentrate mixtures did not change, however, pH and NH
-N concentrations of the fermentation medium showed linear (p<0.05) reductions with increased mustard cake levels. Increased levels of 15% mustard cake containing concentrate mixture in CFMs exhibited a trend (p=0.052) of increased gas production, whereas methane concentration in total gas, methane produced and degradability of DM and OM were also displayed a linear increase (p<0.05). However, the pH, NH
-N, and total volatile fatty acid levels decreased linearly (p<0.05) with increased levels of concentrate in CFMs.
Reduction in methane production was evidenced with the inclusion of mustard cake in concentrate mixture at 15% level, and the CFMs with 25% concentrate, which contained 15% mustard cake, exhibited an improved fermentation and reduced methane production.