Blanching Temperature and Time Effects on the Chemical Composition of <i>Sargassum horneri</i> and Its Rumen Fermentation Characteristics and Greenhouse Gas Emissions

Abstract

This study aimed to improve the nutritional value of Sargassum horneri (SH) and evaluate its effect on rumen fermentation characteristics and greenhouse gas emissions. The first trial estimated the effects of blanching temperatures (21, 60, 70, and 80 °C) and durations (1, 2, and 3 min) on the chemical and mineral content of SH. The second trial evaluated the effects of SH supplementation levels (0, 1, 3, and 5%) and blanching temperatures (21 and 70 °C) on in vitro rumen fermentation characteristics and greenhouse gas emissions. As the blanching temperature and time increased, the dry matter and crude ash content decreased (p p p p p < 0.001). Therefore, this study shows that blanching SH at 70 °C for 3 min optimized its nutritional value and improved its potential as a feed source that has methane mitigation characteristics at 3 to 5% supplementation levels.

Keywords

• blanching process
• methane emission
• rumen fermentation characteristic
• <i>Sargassum horneri</i>