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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2024-12-01
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| author | Arrynda Rachma Dyasti Wardani Myeong-Ji Seo Hyun-Chul Kim Il-Ki Hwang Shin-Kwon Kim Chang-Hyun Baeg Ji-Yoon Kim Sam-Churl Kim |
| author_facet | Arrynda Rachma Dyasti Wardani Myeong-Ji Seo Hyun-Chul Kim Il-Ki Hwang Shin-Kwon Kim Chang-Hyun Baeg Ji-Yoon Kim Sam-Churl Kim |
| author_sort | Arrynda Rachma Dyasti Wardani |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-0fa2d13a75e64e73a47b05d4fb52b4de |
| institution | DOAJ |
| issn | 2076-3417 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
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| series | Applied Sciences |
| spelling | doaj-art-0fa2d13a75e64e73a47b05d4fb52b4de2025-08-20T02:50:16ZengMDPI AGApplied Sciences2076-34172024-12-0114231131310.3390/app142311313Blanching Temperature and Time Effects on the Chemical Composition of <i>Sargassum horneri</i> and Its Rumen Fermentation Characteristics and Greenhouse Gas EmissionsArrynda Rachma Dyasti Wardani0Myeong-Ji Seo1Hyun-Chul Kim2Il-Ki Hwang3Shin-Kwon Kim4Chang-Hyun Baeg5Ji-Yoon Kim6Sam-Churl Kim7Division of Applied Life Science (BK21Four, Institute of Agriculture and Life Science), Gyeongsang National University, Jinju 52828, Republic of KoreaFeed Industry Research Institute, Korea Feed Association, Ansan 15426, Republic of KoreaGenetics and Breeding Research Center, National Institute of Fisheries Science, Geoje 53334, Republic of KoreaAquatic Plant Variety Center, National Institute of Fisheries Science, Mokpo 58746, Republic of KoreaAquaculture Research Division, National Institute of Fisheries Science, Busan 46083, Republic of KoreaDivision of Applied Life Science (BK21Four, Institute of Agriculture and Life Science), Gyeongsang National University, Jinju 52828, Republic of KoreaDivision of Applied Life Science (BK21Four, Institute of Agriculture and Life Science), Gyeongsang National University, Jinju 52828, Republic of KoreaDivision of Applied Life Science (BK21Four, Institute of Agriculture and Life Science), Gyeongsang National University, Jinju 52828, Republic of KoreaThis 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.https://www.mdpi.com/2076-3417/14/23/11313blanching processmethane emissionrumen fermentation characteristic<i>Sargassum horneri</i> |
| spellingShingle | Arrynda Rachma Dyasti Wardani Myeong-Ji Seo Hyun-Chul Kim Il-Ki Hwang Shin-Kwon Kim Chang-Hyun Baeg Ji-Yoon Kim Sam-Churl Kim Blanching Temperature and Time Effects on the Chemical Composition of <i>Sargassum horneri</i> and Its Rumen Fermentation Characteristics and Greenhouse Gas Emissions Applied Sciences blanching process methane emission rumen fermentation characteristic <i>Sargassum horneri</i> |
| title | Blanching Temperature and Time Effects on the Chemical Composition of <i>Sargassum horneri</i> and Its Rumen Fermentation Characteristics and Greenhouse Gas Emissions |
| title_full | Blanching Temperature and Time Effects on the Chemical Composition of <i>Sargassum horneri</i> and Its Rumen Fermentation Characteristics and Greenhouse Gas Emissions |
| title_fullStr | Blanching Temperature and Time Effects on the Chemical Composition of <i>Sargassum horneri</i> and Its Rumen Fermentation Characteristics and Greenhouse Gas Emissions |
| title_full_unstemmed | Blanching Temperature and Time Effects on the Chemical Composition of <i>Sargassum horneri</i> and Its Rumen Fermentation Characteristics and Greenhouse Gas Emissions |
| title_short | Blanching Temperature and Time Effects on the Chemical Composition of <i>Sargassum horneri</i> and Its Rumen Fermentation Characteristics and Greenhouse Gas Emissions |
| title_sort | blanching temperature and time effects on the chemical composition of i sargassum horneri i and its rumen fermentation characteristics and greenhouse gas emissions |
| topic | blanching process methane emission rumen fermentation characteristic <i>Sargassum horneri</i> |
| url | https://www.mdpi.com/2076-3417/14/23/11313 |
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