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Dans le cadre de ce travail de fin d’étude, la problématique portait sur la compétition alimentaire entre l’homme et les ruminants. L’objectif poursuivi, au cours de ce travail, était de pouvoir quantifier cette compétition au moyen d’indicateurs. Pour se faire trois approches ont été mises en place. La première étudie les flux d’aliments observés entre l’alimentation humaine et l’alimentation animale (FF_Flux). La seconde approche s’intéresse à la capacité d’extraction d’énergie métabolisable de l’homme et du ruminant des aliments (FF_EM & EM_2). Enfin, la dernière approche évalue le rapport entre la production et la consommation de protéines par le ruminant d’un point de vue qualitatif (PQR) et/ou quantitatif (heFCE & PROT). Parmi ces 6 indicateurs, les indicateurs FF_Flux, FF_EM et PQR ont été calculé sur une série d’aliments ainsi que sur des mashs formulés pour la production bovine. Les indicateurs EM_2, heFCE et PROT ont été appliqués sur les mashs uniquement. À l’instar des indicateurs FF_Flux et FF_EM, l’indicateur PQR d’un aliment n’est pas additif avec l’indicateur PQR d’un autre aliment. Contrairement aux deux indicateurs FF_Flux et FF_EM, il ne peut dès lors pas être utilisé directement pour un mash sans adaptation. Les résultats obtenus pour chaque indicateur montrent que de manière générale, les mashs proposés aux ruminants sont peu en compétition avec l’homme tant d’un point de vue massale, énergétique que protéique. L’indicateur PQR place le ruminant comme un transformateur performant en terme de protéines produites versus ingérées. Cet indicateur affiche des valeurs comprises entre 6,7 et 13,1 en faveur du ruminant. Les autres indicateurs illustrant les meilleurs performances sont les indicateurs protéiques, heFCE et PROT avec des valeurs comprises entre 4879 et 36203, pour l’indicateur heFCE et 33394 et 474518, pour l’indicateur PROT. Quant aux valeurs pour les indicateurs FF_Flux, FF_EM et EM_2, elles évoluent respectivement entre 0,1% et 4,6%, 67% et 90% et 14 et 118. En conclusion, le ruminant peut être un fournisseur d’énergie tout comme un producteur net de protéines en faveur de l’homme.

feed --- food --- compétition --- ruminant --- indicateurs --- Sciences du vivant > Agriculture & agronomie

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Ruminants contribute significantly to human food security. However, the production of ruminants contributes to greenhouse gas (GHG) emissions that are responsible for climate change. GHGs such as methane, carbon dioxide, and nitrous oxide are produced from different processes of ruminant production. Ruminant enteric methane is a substantial component of methane produced by agriculture. This book presents novel and established methods in quantifying and reducing enteric methane emission from ruminants in different production systems. The book covers different types of ruminants including cattle, sheep, and goats. The chapters are contributed by scientists and authors from different parts of the world, demonstrating the importance of this problem and the universal drive for immediate and sustainable solutions. Although, biologically speaking, the production of enteric methane cannot be reduced to zero, high emissions are an indicator of inefficient digestion of feed in the rumen and low utilisation of feed energy. By presenting research that could lead to robust and yet practical quantification methods and mitigation strategies, this book not only contributes to the discourse and new knowledge on the magnitude of the problem but also brings forward potential solutions in different livestock production systems.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- environmental modelling --- pasture systems --- nitrous oxide --- methane emissions --- nitrate leaching --- climate change --- heat stress --- goat --- immunization --- methane --- volatile fatty acids --- backgrounded cattle --- encapsulated nitrate --- essential oil --- nitrogen balance --- reduction strategy --- rumen fermentation --- microbial flora --- tea saponins --- Moringa oleifera --- fecal methanogenic community --- dairy cows --- mcrA gene sequencing technique --- methane emission --- tropical beef cattle --- Desmanthus --- supplementation --- growth performance --- ruminant nutrition --- legumes --- NDIR --- laser --- agreement --- enteric emissions --- interchangeability --- heifer --- forage-to-concentrate ratio --- prediction equation --- sulphur hexafluoride tracer technique --- genetic evaluation --- greenhouse gases --- environment --- dairy goat farming --- linear programming --- GHG emissions --- abatement cost --- mitigation options --- carbon footprint

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This book addresses various aspects of in vitro digestibility: • Application of meta-analyses and machine learning methods to predict methane production; • Methane production of sainfoin and alfalfa; • In vitro evaluation of different dietary methane mitigation strategies; • Rumen methanogenesis, rumen fermentation, and microbial community response; • The role of condensed tannins in the in vitro rumen fermentation kinetics; • Fermentation pattern of several carbohydrate sources; • Additive, synergistic, or antagonistic effects of plant extracts; • In vitro rumen degradation and fermentation characteristics of silage and hay; • In vitro digestibility, in situ degradability, and rumen fermentation of camelina co-products; • Ruminal fermentation parameters and microbial matters to odd- and branched-chain fatty acids; • Comparison of fecal versus rumen inocula for the estimation of NDF digestibility; • Rumen inoculum collected from cows at slaughter or from a continuous fermenter; • Seaweeds as ingredients of ruminant diets; • Rumen in vitro fermentation and in situ degradation kinetics of forage Brassica crops; • In vitro digestibility and rumen degradability of vetch varieties; • Intestinal digestibility in vitro of Vicia sativa varieties; • Ruminal in vitro protein degradation and apparent digestibility of Pisum sativum; • In vitro digestibility studies using equine fecal inoculum; • Effects of gas production recording system and pig fecal inoculum volume on kinetics; • In vitro methods of assessing protein quality for poultry; and • In vitro techniques using the DaisyII incubator.

Research & information: general --- Biology, life sciences --- Zoology & animal sciences --- polyethylene glycol --- gas production --- in vitro organic matter degradability --- condensed tannins --- ammonia --- volatile fatty acid --- in vitro assay --- common vetch --- grain --- nutritive value --- ruminants --- field peas --- ensiling --- hydro-thermic treatment --- nutrient digestibility --- rumen-undegraded protein --- Streptomyces griseus protease test --- n/a --- straw --- varietal effect --- corn distillers dried grains with solubles --- gas collection technique --- in vitro --- pig fecal inoculum --- soybean hulls --- rumen liquid --- in vitro fermentation --- rumen degradability --- seaweeds --- chemical composition --- in vitro rumen fermentation --- goats --- methane --- kale --- swede --- volatile fatty acids --- degradation rates --- NDF digestibility --- faecal inoculum --- diet composition --- fermentation parameters --- microbial populations --- microbial bases --- odd- and branched-chain fatty acids --- lactation stages --- beef cattle --- protein sources --- camelina co-products --- rumen microbial fermentation --- antimethanogenic --- chemical inhibition --- global warming --- halogenated compound --- macroalgae --- methane production --- methanogenic inhibitor --- plant inhibitory compound --- forage quality --- ruminant --- essential oils --- synergies --- cereals --- fibrous byproducts --- gas volume --- pH --- gas production technique --- in vitro digestibility --- Mitscherlich equation --- feedstuff evaluation --- fermentation kinetics --- substrate degradation --- nitrocompounds --- methanogenesis --- rumen fermentation --- microbial community --- coenzyme --- dietary protein --- poultry --- digestibility assay --- pH stat method --- pepsin digestibility assay --- fermentability --- grazing ecology --- microbial responses --- in vitro gas production --- rumen --- feed --- meta-analysis --- machine learning --- neural network --- inoculum --- rumen fluid --- faeces --- enzyme --- Ankom DaisyII incubator

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This book addresses various aspects of in vitro digestibility: • Application of meta-analyses and machine learning methods to predict methane production; • Methane production of sainfoin and alfalfa; • In vitro evaluation of different dietary methane mitigation strategies; • Rumen methanogenesis, rumen fermentation, and microbial community response; • The role of condensed tannins in the in vitro rumen fermentation kinetics; • Fermentation pattern of several carbohydrate sources; • Additive, synergistic, or antagonistic effects of plant extracts; • In vitro rumen degradation and fermentation characteristics of silage and hay; • In vitro digestibility, in situ degradability, and rumen fermentation of camelina co-products; • Ruminal fermentation parameters and microbial matters to odd- and branched-chain fatty acids; • Comparison of fecal versus rumen inocula for the estimation of NDF digestibility; • Rumen inoculum collected from cows at slaughter or from a continuous fermenter; • Seaweeds as ingredients of ruminant diets; • Rumen in vitro fermentation and in situ degradation kinetics of forage Brassica crops; • In vitro digestibility and rumen degradability of vetch varieties; • Intestinal digestibility in vitro of Vicia sativa varieties; • Ruminal in vitro protein degradation and apparent digestibility of Pisum sativum; • In vitro digestibility studies using equine fecal inoculum; • Effects of gas production recording system and pig fecal inoculum volume on kinetics; • In vitro methods of assessing protein quality for poultry; and • In vitro techniques using the DaisyII incubator.

Research & information: general --- Biology, life sciences --- Zoology & animal sciences --- polyethylene glycol --- gas production --- in vitro organic matter degradability --- condensed tannins --- ammonia --- volatile fatty acid --- in vitro assay --- common vetch --- grain --- nutritive value --- ruminants --- field peas --- ensiling --- hydro-thermic treatment --- nutrient digestibility --- rumen-undegraded protein --- Streptomyces griseus protease test --- n/a --- straw --- varietal effect --- corn distillers dried grains with solubles --- gas collection technique --- in vitro --- pig fecal inoculum --- soybean hulls --- rumen liquid --- in vitro fermentation --- rumen degradability --- seaweeds --- chemical composition --- in vitro rumen fermentation --- goats --- methane --- kale --- swede --- volatile fatty acids --- degradation rates --- NDF digestibility --- faecal inoculum --- diet composition --- fermentation parameters --- microbial populations --- microbial bases --- odd- and branched-chain fatty acids --- lactation stages --- beef cattle --- protein sources --- camelina co-products --- rumen microbial fermentation --- antimethanogenic --- chemical inhibition --- global warming --- halogenated compound --- macroalgae --- methane production --- methanogenic inhibitor --- plant inhibitory compound --- forage quality --- ruminant --- essential oils --- synergies --- cereals --- fibrous byproducts --- gas volume --- pH --- gas production technique --- in vitro digestibility --- Mitscherlich equation --- feedstuff evaluation --- fermentation kinetics --- substrate degradation --- nitrocompounds --- methanogenesis --- rumen fermentation --- microbial community --- coenzyme --- dietary protein --- poultry --- digestibility assay --- pH stat method --- pepsin digestibility assay --- fermentability --- grazing ecology --- microbial responses --- in vitro gas production --- rumen --- feed --- meta-analysis --- machine learning --- neural network --- inoculum --- rumen fluid --- faeces --- enzyme --- Ankom DaisyII incubator

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

This book addresses various aspects of in vitro digestibility: • Application of meta-analyses and machine learning methods to predict methane production; • Methane production of sainfoin and alfalfa; • In vitro evaluation of different dietary methane mitigation strategies; • Rumen methanogenesis, rumen fermentation, and microbial community response; • The role of condensed tannins in the in vitro rumen fermentation kinetics; • Fermentation pattern of several carbohydrate sources; • Additive, synergistic, or antagonistic effects of plant extracts; • In vitro rumen degradation and fermentation characteristics of silage and hay; • In vitro digestibility, in situ degradability, and rumen fermentation of camelina co-products; • Ruminal fermentation parameters and microbial matters to odd- and branched-chain fatty acids; • Comparison of fecal versus rumen inocula for the estimation of NDF digestibility; • Rumen inoculum collected from cows at slaughter or from a continuous fermenter; • Seaweeds as ingredients of ruminant diets; • Rumen in vitro fermentation and in situ degradation kinetics of forage Brassica crops; • In vitro digestibility and rumen degradability of vetch varieties; • Intestinal digestibility in vitro of Vicia sativa varieties; • Ruminal in vitro protein degradation and apparent digestibility of Pisum sativum; • In vitro digestibility studies using equine fecal inoculum; • Effects of gas production recording system and pig fecal inoculum volume on kinetics; • In vitro methods of assessing protein quality for poultry; and • In vitro techniques using the DaisyII incubator.

polyethylene glycol --- gas production --- in vitro organic matter degradability --- condensed tannins --- ammonia --- volatile fatty acid --- in vitro assay --- common vetch --- grain --- nutritive value --- ruminants --- field peas --- ensiling --- hydro-thermic treatment --- nutrient digestibility --- rumen-undegraded protein --- Streptomyces griseus protease test --- n/a --- straw --- varietal effect --- corn distillers dried grains with solubles --- gas collection technique --- in vitro --- pig fecal inoculum --- soybean hulls --- rumen liquid --- in vitro fermentation --- rumen degradability --- seaweeds --- chemical composition --- in vitro rumen fermentation --- goats --- methane --- kale --- swede --- volatile fatty acids --- degradation rates --- NDF digestibility --- faecal inoculum --- diet composition --- fermentation parameters --- microbial populations --- microbial bases --- odd- and branched-chain fatty acids --- lactation stages --- beef cattle --- protein sources --- camelina co-products --- rumen microbial fermentation --- antimethanogenic --- chemical inhibition --- global warming --- halogenated compound --- macroalgae --- methane production --- methanogenic inhibitor --- plant inhibitory compound --- forage quality --- ruminant --- essential oils --- synergies --- cereals --- fibrous byproducts --- gas volume --- pH --- gas production technique --- in vitro digestibility --- Mitscherlich equation --- feedstuff evaluation --- fermentation kinetics --- substrate degradation --- nitrocompounds --- methanogenesis --- rumen fermentation --- microbial community --- coenzyme --- dietary protein --- poultry --- digestibility assay --- pH stat method --- pepsin digestibility assay --- fermentability --- grazing ecology --- microbial responses --- in vitro gas production --- rumen --- feed --- meta-analysis --- machine learning --- neural network --- inoculum --- rumen fluid --- faeces --- enzyme --- Ankom DaisyII incubator