PRODUCTION OF GAS AND METHANE FROM AGRICULTURAL BYPRODUCTS IN RUMINANT DIETS

Abstract

One of the strategies to reduce the emission of greenhouse gases (GHG) in the agricultural and livestock production sector is to offer foods that decrease production, and therefore the emissions of these gases by livestock. It is pertinent to understand and take into account the methane production capacity of the ingredients commonly used in ruminant diets, in order to reduce the methanogenic potential. The foods that are used to feed ruminants provide nutrients according to their characteristics which derive into a different proportion of the final fermentation products: hydrogen ions (H₂) and methane (CH₄). There are several strategies for methane mitigation in ruminants, among them: diet composition, use of lipids, defaunation of ruminal protozoa, methanogenic vaccines, and use of monensin, natural plant compounds and organic acids. In general, acetic fermentation (when adding fibrous ingredients) produces greater amounts of CH₄, while grains and protein ingredients promote propionic fermentation (although it will depend on their fiber content), which makes it possible to decrease CH₄ production up to 15%.