Assessment of the effect of agro-industrial by-products rich in polyphenols on in vitro fermentation and methane reduction in sheep
IntroductionThis study aimed to evaluate, using the in vitro gas production technique, the effect of including eight agro-industrial by-products (carob, grape, two types of olive pomace, citrus pulp, tomato, and hazelnut skin) on fermentation end-products, ruminal degradability, and methane producti...
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Frontiers Media S.A.
2025-01-01
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| Series: | Frontiers in Veterinary Science |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fvets.2025.1530419/full |
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| author | Alessandro Vastolo Blandine Mora Dieu donné Kiatti Martina Nocerino Serkos Haroutounian Rania D. Baka Panagiota Ligda Monica Isabella Cutrignelli Vincent Niderkorn Vincent Niderkorn Serena Calabrò |
| author_facet | Alessandro Vastolo Blandine Mora Dieu donné Kiatti Martina Nocerino Serkos Haroutounian Rania D. Baka Panagiota Ligda Monica Isabella Cutrignelli Vincent Niderkorn Vincent Niderkorn Serena Calabrò |
| author_sort | Alessandro Vastolo |
| collection | DOAJ |
| description | IntroductionThis study aimed to evaluate, using the in vitro gas production technique, the effect of including eight agro-industrial by-products (carob, grape, two types of olive pomace, citrus pulp, tomato, and hazelnut skin) on fermentation end-products, ruminal degradability, and methane production in sheep diets.MethodsThe by-products were included at 10% dry matter in the control (CTR) diet, commonly adopted for adult sheep (80% natural grassland and 20% concentrate), and incubated at 39°C under anaerobic conditions.Result and discussionAfter 24 h of the incubation, the organic matter degradability (OMD24h) and methane production were assessed. After 120 h of the incubation, the organic matter degradability (OMD120h), volume of gas produced (OMCV), fermentation kinetics, pH, volatile fatty acids (VFAs), and ammonia were evaluated. Dunnett’s test was used to compare the differences between the control and experimental diets, and multivariate analysis was performed to highlight the differences among the diets based on their in vitro characteristics. The results indicated that the inclusion of the by-products decreased the degradability and increased gas production after 120 h of the incubation. The by-products from the hazelnuts, citrus, grapes, and tomatoes significantly (p < 0.001) reduced the methane production, whereas the pomegranate, grape, 3-phase olive cake, tomato, and hazelnut by-products significantly (p < 0.001) increased the acetate production. The multivariate analysis showed that the butyrate concentration was a determining factor in the differences between the diets. The concentration of polyphenols in the selected agro-industrial by-products could modify fermentation parameters and metabolic pathways, leading to reduced methane production. |
| format | Article |
| id | doaj-art-cd48fd4652514931903f22c4b2144a2d |
| institution | Kabale University |
| issn | 2297-1769 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Frontiers Media S.A. |
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| series | Frontiers in Veterinary Science |
| spelling | doaj-art-cd48fd4652514931903f22c4b2144a2d2025-01-30T06:22:37ZengFrontiers Media S.A.Frontiers in Veterinary Science2297-17692025-01-011210.3389/fvets.2025.15304191530419Assessment of the effect of agro-industrial by-products rich in polyphenols on in vitro fermentation and methane reduction in sheepAlessandro Vastolo0Blandine Mora1Dieu donné Kiatti2Martina Nocerino3Serkos Haroutounian4Rania D. Baka5Panagiota Ligda6Monica Isabella Cutrignelli7Vincent Niderkorn8Vincent Niderkorn9Serena Calabrò10Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, Naples, ItalyNRAE, Université Clermont Auvergne, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, FranceDepartment of Veterinary Medicine and Animal Production, University of Napoli Federico II, Naples, ItalyDepartment of Veterinary Medicine and Animal Production, University of Napoli Federico II, Naples, ItalyDepartment of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Athens, GreeceVeterinary Research Institute, Hellenic Agricultural Organization (ELGO) – DIMITRA, Thessaloniki, GreeceVeterinary Research Institute, Hellenic Agricultural Organization (ELGO) – DIMITRA, Thessaloniki, GreeceDepartment of Veterinary Medicine and Animal Production, University of Napoli Federico II, Naples, ItalyNRAE, Université Clermont Auvergne, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, FranceDepartment of Animal Nutrition and Feed Technology, Faculty of Animal Husbandry, Universitas Padjadjaran, Jatinangor, IndonesiaDepartment of Veterinary Medicine and Animal Production, University of Napoli Federico II, Naples, ItalyIntroductionThis study aimed to evaluate, using the in vitro gas production technique, the effect of including eight agro-industrial by-products (carob, grape, two types of olive pomace, citrus pulp, tomato, and hazelnut skin) on fermentation end-products, ruminal degradability, and methane production in sheep diets.MethodsThe by-products were included at 10% dry matter in the control (CTR) diet, commonly adopted for adult sheep (80% natural grassland and 20% concentrate), and incubated at 39°C under anaerobic conditions.Result and discussionAfter 24 h of the incubation, the organic matter degradability (OMD24h) and methane production were assessed. After 120 h of the incubation, the organic matter degradability (OMD120h), volume of gas produced (OMCV), fermentation kinetics, pH, volatile fatty acids (VFAs), and ammonia were evaluated. Dunnett’s test was used to compare the differences between the control and experimental diets, and multivariate analysis was performed to highlight the differences among the diets based on their in vitro characteristics. The results indicated that the inclusion of the by-products decreased the degradability and increased gas production after 120 h of the incubation. The by-products from the hazelnuts, citrus, grapes, and tomatoes significantly (p < 0.001) reduced the methane production, whereas the pomegranate, grape, 3-phase olive cake, tomato, and hazelnut by-products significantly (p < 0.001) increased the acetate production. The multivariate analysis showed that the butyrate concentration was a determining factor in the differences between the diets. The concentration of polyphenols in the selected agro-industrial by-products could modify fermentation parameters and metabolic pathways, leading to reduced methane production.https://www.frontiersin.org/articles/10.3389/fvets.2025.1530419/fullenvironmental impactin vitro fermentationmethanepolyphenolstannins |
| spellingShingle | Alessandro Vastolo Blandine Mora Dieu donné Kiatti Martina Nocerino Serkos Haroutounian Rania D. Baka Panagiota Ligda Monica Isabella Cutrignelli Vincent Niderkorn Vincent Niderkorn Serena Calabrò Assessment of the effect of agro-industrial by-products rich in polyphenols on in vitro fermentation and methane reduction in sheep Frontiers in Veterinary Science environmental impact in vitro fermentation methane polyphenols tannins |
| title | Assessment of the effect of agro-industrial by-products rich in polyphenols on in vitro fermentation and methane reduction in sheep |
| title_full | Assessment of the effect of agro-industrial by-products rich in polyphenols on in vitro fermentation and methane reduction in sheep |
| title_fullStr | Assessment of the effect of agro-industrial by-products rich in polyphenols on in vitro fermentation and methane reduction in sheep |
| title_full_unstemmed | Assessment of the effect of agro-industrial by-products rich in polyphenols on in vitro fermentation and methane reduction in sheep |
| title_short | Assessment of the effect of agro-industrial by-products rich in polyphenols on in vitro fermentation and methane reduction in sheep |
| title_sort | assessment of the effect of agro industrial by products rich in polyphenols on in vitro fermentation and methane reduction in sheep |
| topic | environmental impact in vitro fermentation methane polyphenols tannins |
| url | https://www.frontiersin.org/articles/10.3389/fvets.2025.1530419/full |
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