In Vitro Fermentation Characteristics of Camelina Meal Comparison with Soybean Meal

The search for new and cheap sources of protein has been increased lately. Although camelina meal has antinutritive factors; compare to soybean it can be widely useable. The objective of this study is to remove the question mark in minds about camelina meal and to determine the fermentation characteristics parameters including pH, ammonia-N level, volatile fatty acids concentration as well as total gas volume, methane proportion and the estimated degradation of camelina meal in comparison with soybean meal. Basically, we used in vitro gas production system according to modified Hohenheim Gas Test (HFT) to compare camelina meal and soybean meal. Rumen contents obtained from two Holstein cows. There was no significant difference of pH and ammonia-N concentration between soybean meal and camelina meal, whereas total volatile fatty acid and acetate concentration were reduced in camelina meal. Additionally, total gas production, fermentative CO2 and estimated ME and organic matter digestibility were not altered. However, methane production decreased significantly in camelina meal fermenters. Consequently, it was concluded that camelina meal can be replaced of soybean meal, since microbial fermentation does not change and it might reduce the methane emission in which has commonly major effect on environmental pollution as a sera gas.

Keywords:

Alternative protein sources, In vitro gas production, Methane,

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