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Evaluation of the synergistic effect of yeast and Chicory-inulin on rumen fermentation parameters and estimation of methane emission
13-18Views:121Probiotics and prebiotics are feed additives that have been extensively utilised in animal nutrition for a considerable duration. However, only some studies have investigated their synergistic effects on rumen fermentation parameters and their role in minimizing methane emission. Therefore, this study examined the impact of combining chicory-inulin with yeast (Saccharomyces cerevisiae) on rumen fermentation parameters and methane emissions in weaned dairy goats. The feeds were formulated into eight diets and offered to 24 Saanen×Toggenburg crossbred weaned female dairy goats weighing 14±0.5 Kg in a Completely Randomized Design with a (4x2) factorial arrangement. The diets were Rhodes grass hay and chicory supplementation at four levels: 0, 10, 20, 20, and 30% as the main effects and with (+) and without yeast (-) yeast as interaction levels. The findings indicated that the inclusion of yeast and Chicory had a significant effect (p<0.05) on rumen pH, ammonia nitrogen concentrations, production of volatile fatty acids), and estimated methane emission. The highest pH was recorded in T1- with 7.27. It was followed closely by T1+ with 6.73. T1+ recorded the highest methane (39.67 mmol/L), while T4- had the lowest (32.42 mmol/L). This study concludes that Chicory-inulin has prebiotic properties by maintaining pH levels and affecting amounts of ammonia nitrogen. The lack of a significant interaction effect between yeast and Chicory in methane emission implies that their combined influence may not significantly affect methane emissions in the current study's experimental settings.
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Correlation between cultivation methods and quality in some vegetable species
313-317Views:173Quality parameters of 5 table root varieties were tested on 3 sowing dates with different cultivation methods: open field on 15 April and 9 July 2010 and under plastic tents on 19 August. The highest red pigment content (betanin) was measured in the varieties Akela and Mona Lisa (~ 80 mg 100 g-1) of the second (July) crop. This crop is in general use in Hungary. In comparison, in the late sown varieties (August, under plastics) a further pigment increase (10–20 mg 100 g-1) was observed in the same varieties as related to the earlier sowing dates. Yellow pigments (vulgaxanthins) showed similar trends. Roots of the late sowing date (with harvest in December) contained the highest vulgaxanthin values (103.3–124.18 mg kg-1).
Varieties reacted differently to temperature changes during the production period and thus to sugar accumulation. In the second crop (July) higher water soluble solids content was measured on the average of varieties (10.12%) in comparison to the April sowing (7.76%). Beetroots of the spring sowing are recommended for fresh market while the second (July) crop with autumn harvest can satisfy industry requirements. Late sowing under unheated plastic tents supply us with fresh beetroot in late autumn and early winter and prolong the usability of plastic tents.
Six lettuce species/subspecies were tested in the open field and under plastic tents in 3 repetitions for nitrate nitrogen, vitamin-C, polyphenol (gallus acid equivalent – mg GAE 100 g-1) and mineral element (Ca, K, Mg, Na) contents. Our measurements showed lower nitrate nitrogen values under plastic than in the open field (89.10± 8.13 and 127.06±14.29 mg kg-1) on the average of genotypes. Lettuce grown in the field had higher vitamin-C content (1.4 mg%) which is nearly 50% more than in plants under plastic. The highest polyphenol content was found in samples from the field with a conspicuous value of 804.17±56.47 mg GAE 100 g-1 in Piros cikória. Samples grown under plastic were richer in mineral elements (Ca, K, Mg, Na) which can be explained by the higher nutrient content of the soil. In this environment superior Mg content was observed in Edivia (4616.33±
311.21 mg kg-1).Besides the well- known headed lettuce, Piros cikória (Red chicory),the red leaved Lollo Rossa and Tölgylevel (Oak leaf lettuce) should be
mentioned which well deserve further testing in order to supply us with nourishing, healthy food.