Prediction of biogas and pressure from rumen fermentation using plant extracts to enhance biodigestibility and mitigate biogases

Improving digestibility, fermentation characteristics, and reducing greenhouse biogases to protect the environment without the use of synthetic materials is an important goal of modern-day farming and nutritionist. Plant extracts are capable of solving these. This is due to the digestive enzymes and the bioactive components capable of performing antimicrobial functions inherent in these plants. This study was aimed to investigate the effect of standard maize substrate treated with selected herbs and spices extracts on ruminal environmental biogas production and pressure during fermentation via biogas production technique. Herbs (Azadirachta indica leaves (T1), Moringa oleifera leaves (T2), Ocimum gratissimum leaves (T3) and spices (Allium sativum bulb (T4), Zingiber officinale rhizome (T5)) were harvested, air dried, and milled using standard procedures. Methanolic extracts of the herbs and spices were prepared and used as additives at different concentrations (50, 100, and 150 μL) to the maize substrate for in vitro biogas production. Data were analyzed using regression analysis. There were significant (P < 0.05) differences across all the treatments on the volume and pressure of biogas. The pressure and volume of biogas when compared with the levels tested showed differences (P < 0.05) across all the treatments for the prediction of volume from pressure of biogas. The pressure and volume of gas produced in vitro increased (P < 0.05) and biogases decreased (P < 0.05) by the substrate treated with herbs and spices but for the drum stick leaves which was similar for the levels of concentration tested. This means that the level tested had a pronounced mitigation effect on pressure of biogas and volume of biogas produced. It was concluded that the herb and spice extracts have the potential to improve rumen fermentation and reduce the production of biogases in ruminant diet.