Effects of quercetin on<i>in vitro</i> rumen fermentation and methane production of beef cattle<italic/>

DU Liu; WEI Manlin; JU Ji; DONG Chenyang; ZHANG Runze; XIAO Ming; SUN Fang

doi:10.11829/j.issn.1001-0629.2022-0152

Pratacultural Science > 2023 > 40(1): 280-286. > DOI: 10.11829/j.issn.1001-0629.2022-0152

DU L, WEI M L, JU J, DONG C Y, ZHANG R Z, XIAO M, SUN F. Effects of quercetin on rumen fermentation and methane production of beef cattle. Pratacultural Science, 2023, 40(1): 280-286 . DOI: 10.11829/j.issn.1001-0629.2022-0152

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Effects of quercetin onin vitro rumen fermentation and methane production of beef cattle

1.
College of Animal Science and Technology, Inner Mongolia University for Nationalities, Tongliao 028000, Inner Mongolia, China
2.
Institute of Animal Husbandry, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, Heilongjiang, China

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Corresponding author:
WEI Manlin　E-mail: weimanlin@163.com
Received Date: March 09, 2022
Accepted Date: May 10, 2022
Available Online: November 02, 2022
Published Date: January 14, 2023

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Abstract

Abstract

This study aimed to observe the effects of quercetin supplementation onin vitro rumen fermentation and methane production of beef cattle. A single-factor experimental design was used in this study, and the treatment groups included 0、0.5%, and 1% quercetin added to the substrate for in vitro fermentation, with no quercetin added used representing the control group. Rumen anaerobic fermentation was conducted at 39 ℃, and gas production (GP) at different times was recorded. The pH, ammonia nitrogen (NH₃-N) concentration, volatile fatty acid concentration (VFA), and methane production were determined after 48 h of fermentation. In addition, the dry matter disappearance (DMD) rate after 48 h of in vitro fermentation was determined by a two-step method. The following results were obtained: 1) After 48 h, gas and methane production of the 1% quercetin group was significantly lower than that of the control group (P < 0.05); pH did not show significant differences among the groups ( P > 0.05), and the NH ₃-N content in the 0.5% and 1% quercetin groups was significantly lower than that in the control group (P < 0.05). 2) the DMD rate was not significantly affected by quercetin ( P > 0.05); acetic acid, butyric acid, and total volatile fatty acids did not show significant differences between the 0.5% and 1% quercetin groups ( P > 0.05), while propionic acid in 1% quercetin group was significantly higher than that in the control group ( P < 0.05). In conclusion, the addition of quercetin to beef cattle diets may reduce gas production, decrease NH ₃-N contents, increase propionic acid contents, and decrease methane production by beef cattle, and 1% quercetin supplementation in beef cattle diets is most suitable.

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References (30)

References

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Effects of quercetin onin vitro rumen fermentation and methane production of beef cattle

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