📚 Departmental Project and Seminar Proposal Topics with Materials
Agricultural Engineering (AE)
Banking and Finance (BF)
Building Technology (BT)
Business Administration and Management (BAM)
Computer Engineering
Cooperative Economics and Management (CEM)
Curriculum Studies
Education
English Education
Human Resource Management (HRM)
Integrated Science Education
Library and Information Science (LIS)
Linguistics and Communication
Nursing (Science)
📚 (2023) Project / Seminar Proposal Topics and Materials
Physical and Health Education
Primary Education
Purchasing and Supply (PS)
Quantity Surveying (QS)
Science Laboratory Technology (SLT)
Surveying and Geoinformatics
Tourism and Hospitality Management
Transport Management Technology
Entrepreneurial Skills
👗 Ankara Craft
📿 Bead Making
🎂 Cake Making
🧀 Chin-Chin Making
🛫 China Goods Importation
🍩 Doughnut Making
🍪 How to Make Eggrolls
🥜 How to Make Peanuts
🎨 Paint Making
🕸 Pom-Pom Rug Making
🍵 Soap Making
💼 See More Skills to Learn


Compose Post Website URL Search Ad. Post Advert
Anonymous
An InVitro Study of Some Spices for Reducing Methanogenesis in Ruminants
S

An In-Vitro Study of Some Spices for Reducing Methanogenesis in Ruminants

Project / Seminar Material
Reference ID: PS-80-TM

DEDICATION

This research work titled "An In-Vitro Study of Some Spices for Reducing Methanogenesis in Ruminants" is dedicated to God for his enabling grace and to all computer enthusiasts who help to make life a pleasant experience.



i

ACKNOWLEDGEMENT

I owe my indebtedness to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Animal Science, Book Authors and Profound Scholars of existing/related research work for your moral support that facilitated the successful completion of my (Tertiary Institution level). I am grateful to God Almighty and my parent for their financial support in my career. I really appreciate you all for everything, Thank you very much.



ii


An In-Vitro Study of Some Spices for Reducing Methanogenesis in Ruminants

TABLE OF CONTENTS

Preliminary Pages

Chapter One

Introduction

  • 1.1 Background …

Chapter Two

Literature Review

  • 2.1 Introduction

Chapter Three

Research Methodology

  • 3.1 Introduction

Chapter Four

Results and Discussion

  • 4.1 Introduction

Chapter Five

Summary, Conclusion, and Recommendation

  • 5.1 Introduction
  • 5.2 Summary
  • 5.3 Conclusion
  • 5.4 Recommendation

References




iii

ABSTRACT

The objective of this study was to systematically evaluate and compare the effect of selected spices on methanogenesis using in vitro cultures. Some of the spices selected are Allium cepa, piper nigrum. Aframonum melegueta, Dennttia tripetala,, syzygium aromaticum, Gongronema latifolium among others were dried and milled for chemical analysis and in vitro gas fermentation study. The results showed that the organic matter was highest in Allium crispum (97.98%) and lowest in Allium cepa (96.77%) ash content ranges from 4.2% to 2.34% for Allium cepa and Allium crispum respectively. The crude protein (CP) also was found to vary from 24.50% in Allium cepa to 11.19% for Gongroneme latifolium. NDF values ranges from 52.00% for Capsicum annuum to 14.43% for Allium ascalonium and ADF values was 40.50% for Capsicun annuum to 4.25% for Allium crispum, also hemicelluloses was noticed to be highest in Allium crispum (39.00%) and lowest in Allium cepa(white) (2.75%).
The effect of spices was also observed on the dry matter digestibility (DMD), methane gas production and reduction and short chain fatty acid production. For digestibility shea butter gave the highest value of 96.15% while the lowest was noticed in Vernonia amygdalina (61.54%). Dennttia tripetala which had the least % methane production (25.02%) also had the highest percentage of methane reduction (47.69%) and short chain fatty acid (0.66mmol). This reduction in methane gas could be attributed to the bioactive substances such as tannin(0.09%) and saponin (0.20%) present in the spices.
These results reveal that spices could be used to enhance digestibility, increases the energy value of feed and reduces methanogenesis which is of great concern worldwide. Spices such as Aframonum melegueta, Allium cepa, Vernonia amygdalina, Allium crispum, Cymbopogon citratus, Dennttia tripetala, Allium cepa(white), Syzygium aromaticum, Gongronema latifolium, Capiscum annuum that have the same degree of methane reduction potential like Dennttia tripetala are recommended for this purpose




iv


An In-Vitro Study of Some Spices for Reducing Methanogenesis in Ruminants

CHAPTER ONE

1.0 Introduction
1.1 Background Of The Study
Livestock is one of the longest sources of methane emission with 80 115 million tons produced per year, equivalent to 15 20% of total anthropogenic methane (IPCC, 2011). Ruminants are major contributors to biogenic methane formation. It has been estimated that preventing methane formation from ruminants would stabilized atmospheric methane concentrations and improve animal performance (Johnson and Johnson, 2015). The global cattle population is responsible for 73% of methane emissions of all livestock and methane produced during ruminal fermentation represents a loss of 2-15% of gross energy intake and may also known as a great contributor to global warming which is a primary environmental concern world wide (moss et al., 2010).
Recent studies have shown that plant secondary metabolites such as tannin, essential oils and Saponin at lower concentration could be used to manipulate rumen fermentation favorably. Plant bioactive (PB) or plant secondary compounds are chemicals synthesized in plants but are not involves in the primary biochemical processes of plant growth but acts as a protective agents against predators. Plant extracts from spices and medicinal plants with high concentrations of secondary compounds such as tannin and saponin are good candidates for reducing ruminal methanogenesis (Teferedegne, 2010). Therefore, altering dietary formulation can have great impacts on environmental performance from dairy operations. Many studies have reported that feeding forages containing tannin decreases ruminal protein degradation (Min et al., 2013) and also have the potential to reduce enteric CH4 emissions (Carulla et al., 2015; Animut et al., 2014).
It was also reported that saponins or saponin-like substances had the potential to suppress the methane emission, reduces protozoa counts and change fermentation patterns (Hristov et al., 2015). At appropriate dose tannin and saponin decreases methane production and increases the efficiency of microbial protein synthesis (Min et al., 2013). Therefore, this experiment is planned to ascertain the effect of plants extracts such as tannin and saponin from different species and their effect on methane are other in vitro fermentation parameter.

1.2 Objectives Of The Study
The study of tannin and saponin content of some species and its effect on in vitro rumen fermentation have been designed with the following objectives:
a) To determine the tannin, crude protein, cell wall and saponin, contents of some spices in Edo State, Nigeria.
b) To determine the effects of adding spices as additives on in vitro ruminal methane production and other fermentation parameters.

CHAPTER TWO

2.0 Literature Review

2.1 Introduction

This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the …

Complete Material Chapters of An InVitro Study of Some Spices for Reducing Methanogenesis in Ruminants

Order Complete Material with Preferred Acquisition Method

An In-Vitro Study of Some Spices for Reducing Methanogenesis in Ruminants Complete Material can be acquired by placing an order for the material which will be sent in Microsoft Word (MS-Word) Format and the cost of acquisition is ₦3,000.

For Mobile Money (MoMo) and Researchers Outside Nigeria, Kindly Request Complete Material via WhatsApp.


METHOD #1

Request Complete Material

Complete Material Chapters of An InVitro Study of Some Spices for Reducing Methanogenesis in RuminantsClick here to request the Complete Material via WhatsApp including;
  • Preliminary Pages, Chapter 1-5, References, and Appendix.


METHOD #2

Account Details - For USSD / POS Transfer

Details


Account Name: Sparklyn Services
Account No: 1222599051
Account Type: Current
Bank Name: Zenith Bank PLC

After transaction, kindly inform Us with the contact details above.


METHOD #3

Sparklyn Services, duly registered with the Corporate Affairs Commission (CAC) under the Federal Law with RC: 2994849 operates on Secure Sockets Layer (SSL), therefore all transactions on this site is secured and safe!

Order Complete Material with Card
Full Name
Phone Number
Email Address
Currency Type
Research Topic

By ordering complete material, it means that you've accepted or agreed to our terms of use.

Secured by Paystack

An In-Vitro Study of Some Spices for Reducing Methanogenesis in Ruminants


Disclaimer for Complete Material Utilization

The displayed research work titled "An In-Vitro Study of Some Spices for Reducing Methanogenesis in Ruminants" is stated as a research guideline towards accomplishing your assigned project / seminar research work. All the research materials on this website are ONLY for research purposes and should be used as a guideline in developing your research work. For no reason should you copy word for word as Sparklyn Services (sparklyn.com.ng) will not be liable for any who copied the material.
By ordering the complete research guideline, it signifies that you've accepted our terms of service.


Didn't find your Preferred Topic? Perform an Instant Topic Search

Your preferred topic wasn't listed? Click here to view more Animal Science proposal topics

Proposal Writing Format under Animal Science


An In-Vitro Study of Some Spices for Reducing Methanogenesis in Ruminants is a proposal topic for final year research work, which comprises the major and elective project proposal writing sections for An In-Vitro Study of Some Spices for Reducing Methanogenesis in Ruminants research work.

Major Sections
  • Motivation for Embarking on the Project

  • Brief Background of Study

  • Statement of Problems

  • Aim of the Study

  • Specific Objectives of the Study

  • Significance of the Study (Who benefits from the project and how?)

Elective Sections
  • Relevant Research Questions

  • Relevant Research Hypotheses


Defense Procedure for Animal Science Researchers


Know your Project / Seminar Work (An In-Vitro Study of Some Spices for Reducing Methanogenesis in Ruminants): Here are the key point to study if your work is cumbersome or not.

  • Abstract

CHAPTER ONE

  • Motivation / Statement of Problems
  • Aims & Objective of Study
  • Scope of Study
  • Significance of Study

CHAPTER TWO

  • State two or more citation from your review of related literature.

CHAPTER THREE

  • Know the methodologies, tools and techniques used.

CHAPTER FOUR

  • Justification of your work and things to adhered to before using the system or research work.

CHAPTER FIVE

  • Conclusion and Recommendation

Dress Code: Your dress code should be cooperate wear for example; putting on suit and tie during project defense gives you an automatic mark without a word.

External Examiner / Supervisor Questioning & Student Answering: Questions will come from the research work, any difficult or unknown question, kindly say "Sorry Sir/Madam, the question is not within my scope of study".


List of Departmental Project Proposal Topics


Summary Headlines for An In-Vitro Study of Some Spices for Reducing Methanogenesis in Ruminants




    NEED HELP? CALL US 24/7:
    +234 803 051 1988