During the last “Sustainable Animal Nutrition” seminar on 6th of December 2022, it was discussed a paper concerned the use of food supplements aimed at reducing greenhouse gas emissions (especially methane) deriving from the enteric fermentation exerted by ruminants.
Given the increased awareness on the environmental impact of animal farming, the research is investigating food supplements for the animal diet which could contribute to increase the sustainability of animal production without altering animal welfare and productivity. In my work, we focused on the in vitro assessment of the effect of two tannin molecules (ellagic acid and gallic acid) on rumen fermentation using the Hohenheim Gas Test.
The results showed that tannins decreased methane and ammonia production, despite a decrease of the diet digestibility and production of volatile fatty acids. Further research is needed to clarify the molecular role of tannins on the rumen microbial community, which is responsible of the enteric fermentation. After the presentation, a short discussion arose with the audience pointed out some innovative aspects of this research
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