Blanching Temperature and Time Effects on the Chemical Composition of <i>Sargassum horneri</i> and Its Rumen Fermentation Characteristics and Greenhouse Gas Emissions
This study aimed to improve the nutritional value of <i>Sargassum horneri</i> (SH) and evaluate its effect on rumen fermentation characteristics and greenhouse gas emissions. The first trial estimated the effects of blanching temperatures (21, 60, 70, and 80 °C) and durations (1, 2, and...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/14/23/11313 |
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| Summary: | This study aimed to improve the nutritional value of <i>Sargassum horneri</i> (SH) and evaluate its effect on rumen fermentation characteristics and greenhouse gas emissions. The first trial estimated the effects of blanching temperatures (21, 60, 70, and 80 °C) and durations (1, 2, and 3 min) on the chemical and mineral content of SH. The second trial evaluated the effects of SH supplementation levels (0, 1, 3, and 5%) and blanching temperatures (21 and 70 °C) on in vitro rumen fermentation characteristics and greenhouse gas emissions. As the blanching temperature and time increased, the dry matter and crude ash content decreased (<i>p</i> < 0.05), and the ether extract, neutral detergent fiber, and acid detergent fiber content increased (<i>p</i> < 0.05). There were significant reductions in Na, K, and As (<i>p</i> < 0.01) when the blanching temperatures increased. As the SH supplementation levels increased, in vitro digestibility of both dry and organic matter decreased (<i>p</i> < 0.001) and the methane production reduced (<i>p</i> < 0.001). Therefore, this study shows that blanching SH at 70 °C for 3 min optimized its nutritional value and improved its potential as a feed source that has methane mitigation characteristics at 3 to 5% supplementation levels. |
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| ISSN: | 2076-3417 |