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. 2024 Oct;104(13):7819-7825.
doi: 10.1002/jsfa.13610. Epub 2024 May 30.

Effect of buffer pH on methane production and fermentation characteristics of three forages tested in vitro

Maria M Della Rosa  1 , Arjan Jonker  1 , Peter H Janssen  1 , Peter Reid  1 , David Pacheco  1 , Stefan Muetzel  1
Affiliations

Effect of buffer pH on methane production and fermentation characteristics of three forages tested in vitro

Maria M Della Rosa et al. J Sci Food Agric. 2024 Oct.

Abstract

Background: Low rumen pH is proposed to be a major mechanism for low methane (CH4) emissions from sheep fed forage rape. However, it is difficult to separate this from other in vivo factors, such as rumen passage rate. The objective of this study was to determine the effect of pH alone on CH4 production in vitro using different pH buffers. Ryegrass, white clover and forage rape were incubated in vitro using three different incubation buffers with starting pH values of 5.5, 6.2 and 6.8.

Results: Decreasing pH reduced overall in vitro CH4 emission relative to fermented hexoses (CH4/FHex) by up to 54% and overall fermentation by 40%. pH also changed fermentation profiles where the acetate + butyrate to propionate + valerate ratio decreased when pH decreased. Within the three forages, forage rape led to the lowest CH4/FHex, but only in pH 5.5 and 6.2 buffer, and this was enhanced when the pH fell below 6.

Conclusion: Reducing pH in vitro decreased CH4 production and overall fermentation across all forages. The lower pH reached by forage rape compared to ryegrass and white clover appears to drive the lower CH4 production relative to the extent of fermentation from forage rape compared to the other forages. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Keywords: alcohols; brassica; fermentation; in vitro batch culture; lactate.

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References

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