Fermentation, Vol. 11, Pages 163: Impact of Neem Cake on In Vitro Ruminal Fermentation, Gas Production Kinetics, and Enteric Greenhouse Gas Emissions in Finishing Beef Cattle Diets

Fermentation doi: 10.3390/fermentation11040163

Authors:
Bruna Roberta Amâncio
Thiago Henrique da Silva
Elaine Magnani
Jennifer Moreira Guimarães
Victoria Marques
Ana Laura Lourenço
Eduardo Marostegan de Paula
Pedro Del Bianco Benedeti
Renata Helena Branco

Neem cake (Azadirachta indica) is a versatile plant with potential benefits for ruminant animals due to its effects on rumen modulation. This study aimed to evaluate the effects of increasing levels of neem cake and monensin on in vitro ruminal fermentation in cattle diets. Six treatments were tested: neem cake at 0, 240, 480, 720, and 960 mg/kg dry matter (DM) and monensin at 30 mg/kg DM. The basal diet consisted of a diet with a 15:85 roughage-to-concentrate ratio. Parameters evaluated included gas production kinetics, CH4 and CO2 emissions, pH, volatile fatty acids (VFAs), ammonia-N (NH3-N), and organic matter digestibility. Neem cake increased ruminal pH compared to monensin (p < 0.01). The total VFAs increased linearly with neem cake inclusion (p < 0.01). The acetate proportion increased quadratically (p = 0.06). Propionate decreased linearly (p = 0.02), while branched-chain VFAs (BCVFAs) increased linearly (p = 0.09). The neem cake addition increased the NH3-N concentration quadratically (p < 0.01). CH4 and CO2 concentrations were higher with neem cake compared to monensin (p < 0.05). Neem cake shows potential to reduce rumen acidosis and enhance fiber digestion, making it useful during the adaptation period for finishing diets in feedlots and for grazing animals. However, it was not effective in reducing greenhouse gas emissions in this in vitro system.

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