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http://dx.doi.org/10.11625/KJOA.2021.29.4.613

Effects of Addition Levels of Coffee and Green Tea By-products Extract including Polyphenols on in vitro Rumen Fermentation and Methane Emission  

Won, Miyoung (국립농업과학원 농업미생물과)
Ryu, Chae-Hwa (국립축산과학원 동물영양생리과)
Bak, Hyeryeon (전북대학교 축산학과)
Chae, Byungho (전북대학교 축산학과)
Jang, Seung-Ho (전북대학교 축산학과)
Choi, Seung-Shin (한국사료협회)
Choi, Bong-Hwan (국립축산과학원 가축유전자원센터)
Lee, Sung-Soo (국립축산과학원 가축유전자원센터)
Lee, Jinwook (국립축산과학원 가축유전자원센터)
Choi, Nag-Jin (전북대학교 동물자원과학과)
Publication Information
Korean Journal of Organic Agriculture / v.29, no.4, 2021 , pp. 613-623 More about this Journal
Abstract
This study was conducted to investigate the effect of addition levels of coffee and green tea by products extract including polyphenols through hot water extraction on rumen fermentation. The treatment groups consisted of coffee extract (CO), green tea extract (GR) and mixed extract (MIX), and the addition level was 10 µL, 20 µL and 30 µL of three levels. The experiment consisted of a total of 10 experimental groups including the control group, and a full factorial design was used. The effect of polyphenol addition in coffee and green tea by-products was analyzed through main and interaction effect of statistical analysis. The total polyphenol content of the extracts was 106.15, 79.10 and 185.25 ㎍ GAE/g DM for coffee by-product, green tea by-product and mixture, respectively. Total gas production was significantly lower in the treatment groups than in the control (114.00 mL/gDM) (p<0.05). Methane emission tended to decrease as the polyphenol addition level increased. Moreover, the MIX showed the lowest methane emission when 30 µL was added (p<0.05). Volatile fatty acids showed a significant difference compared to the treatment group as a control (98.06 mM) (p<0.05), but there was no change according to the level of polyphenols. As a result of the main effect and interaction, it is thought that the effect on methane reduction and improvement of rumen fermentation in MIX20 can be expected. In a series of studies, the addition of 20 µL of a blended extract of coffee and green tea by-products is thought to reduce methane to levels that do not inhibit rumen fermentation.
Keywords
coffee by product; green tea by product; in vitro rumen fermentation; methane; polyphenol;
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