Blanching Effects of Undaria pinnatifida on Chemical Compositions, Rumen Fermentation Characteristics, Greenhouse Gas Emissions, and Rumen Microbes In Vitro

2026-09-24T04:26:54+00:00

This study aims to evaluate the blanching process of wasted Undaria pinnatifida as a ruminant feed source by assessing chemical compositions, in vitro nutrient digestibility, rumen fermentation characteristics, greenhouse gas emissions, and rumen microbes. The blanching process was conducted at different temperatures (15 vs. 80 vs. 90 ^◦C) and times (2 vs. 4 min) to assess the chemical and mineral contents. Supplementation levels of U. pinnatifida (0 vs. 0.5 vs. 1 vs. 2%) were observed with the blanching process (non-blanching (NBL) vs. blanching (LOS)). Increasing blanching temperature and time decreased (p < 0.05) dry matter, crude ash, and the mineral contents, including sodium, phosphorus, and arsenic. Moreover, LOS treatment increased (p < 0.01) in vitro dry matter and neutral detergent fiber digestibility, ruminal pH, and the acetate-to-propionate ratio, but reduced (p < 0.01) CH₄ (mL/g NDFD). Additionally, 2% of LOS treatment reduced the abundance of protozoa, fungi, fibrolytic microbes, methanogenic archaea, Methanobrevibacter ruminantium, Methanosarcina barkeri, and Methanosphaera stadtmanae (p < 0.01). Therefore, blanching at 80 ^◦C for 2 min improved the nutritional profile by reducing antinutritional minerals. Subsequent in vitro fermentation suggested that supplementing the diet with 0.5–1% of LOS improved digestibility and altered fermentation, potentially reducing methane yield (per NDFD).

Research Horizons: Trends in Agriculture & Food Research

Blanching Effects of Undaria pinnatifida on Chemical Compositions, Rumen Fermentation Characteristics, Greenhouse Gas Emissions, and Rumen Microbes In Vitro