Natural Products as Manipulators of Rumen Fermentation

TL;DR: Improve forage quality and the overall efficiency of dietary nutrient use is an effective way of decreasing CH4 Ei, and several feed supplements have a potential to reduce CH4 emission from ruminants although their long-term effect has not been well established and some are toxic or may not be economically feasible.

TL;DR: In this paper, the authors provide an update on current management practices and new dietary strategies recently proposed to reduce CH4 emissions from ruminants, including the addition of probiotics, acetogens, bacteriocins, archaeal viruses, organic acids, plant extracts (e.g., essential oils) to the diet, as well as immunization, and genetic selection of cows.

TL;DR: In this article, a review mainly discusses two classes of plant secondary compounds in this context, i.e. essential oils and saponins, which have great potential as natural manipulators of rumen fermentation to benefit the farmer and the environment in the future.

TL;DR: Although PSM may negatively affect nutrient utilization, there is evidence that methanogenesis could be suppressed without adversely affecting rumen fermentation, which could be exploited to mitigate methane emission in ruminants.

TL;DR: In this article, an artificial fiber bag technique was evaluated for assessing the proportions of dietary D. M. and N which disappear in the rumen and the most important factor determining the variability in disappearance from bags incubated together was the sample size in relation to bag size.

TL;DR: Because some of the herbal and spice essential oils are highly inhibitory to selected pathogenic and spoilage microorganisms, they may provide alternatives and supplements to conventional antimicrobial additives in foods.

TL;DR: The data obtained from the study of the bactericidal effect of oregano essential oil indicated that the major part of the species was irreversibly inactivated, i.e. they could not be revived by enrichment.

TL;DR: The chemical composition of essential oils from 15 aromatic medicinal plant species growing in the Democratic Republic of Congo have been studied and results indicate that all essential oils inhibited the growth of selected bacteria at different extents.