Greenhouse Gas Emission Reduction Potential of Lavender Meal and Essential Oil for Dairy Cows

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dc.contributor.authorCoşkuntuna, Levend
dc.contributor.authorLackner, Maximilian
dc.contributor.authorErten, Kadir
dc.contributor.authorGül, Sevilay
dc.contributor.authorPalangi, Valiollah
dc.contributor.authorKoç, Fisun
dc.contributor.authorEsen, Selim
dc.date.accessioned2023-05-06T17:23:42Z
dc.date.available2023-05-06T17:23:42Z
dc.date.issued2023
dc.departmentFakülteler, Ziraat Fakültesi, Zootekni Bölümü
dc.description.abstractThis research aims to evaluate the potential of lavender meal (LM) and lavender essential oil (LEO) to mitigate methane emissions by dairy cows. Locally grown lavender was collected fresh for this purpose, and its oil was extracted using the cold-press method. The resultant LEO and LM and whole lavender (WL) were added to dairy cow concentrate feed at 0%, 0.05%, and 0.10%, and their effects on vitro gas production values and gas concentrations were subsequently assessed. Out of the 30 bioactive compounds isolated from LEO, linalool and linalyl acetate were the most common-accounting for 70.4% of the total. The lavender dose had a significant influence on gas production for up to 12 h. No significant variations were found across the lavender forms when gas kinetics, in vitro degradability, and predicted energy values were compared. The addition of WL to the concentrate feed of dairy cows produced the greatest quantities of methane, carbon dioxide, and hydrogen sulfide, whereas LEO resulted in the lowest values. In contrast, no significant difference in ammonia content was found across the various lavender forms added into dairy cow concentrate feed. The results of this research suggest that adding 0.05-0.10% LM and LEO to concentrate feed may decrease greenhouse gas emissions from dairy cows.
dc.identifier.doi10.3390/fermentation9030253
dc.identifier.issn2311-5637
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85151154156
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.3390/fermentation9030253
dc.identifier.urihttps://hdl.handle.net/20.500.11776/12258
dc.identifier.volume9
dc.identifier.wosWOS:000956825500001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorCoşkuntuna, Levend
dc.institutionauthorErten, Kadir
dc.institutionauthorKoç, Fisun
dc.institutionauthorGül, Sevilay
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofFermentation-Basel
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectlavender
dc.subjectbyproduct
dc.subjectessential oil
dc.subjectmethane
dc.subjectdairy cow
dc.subjectgas production
dc.subjectChemical-Composition
dc.subjectMethane Production
dc.subjectFermentation
dc.subjectMethanogenesis
dc.subjectPerformance
dc.subjectMitigation
dc.subjectExtracts
dc.subjectSeeds
dc.titleGreenhouse Gas Emission Reduction Potential of Lavender Meal and Essential Oil for Dairy Cows
dc.typeArticle

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