Blanching Temperature and Time Effects on the Chemical Composition of Sargassum horneri and Its Rumen Fermentation Characteristics and Greenhouse Gas Emissions

This study aimed to improve the nutritional value of Sargassum horneri (SH) and evaluate its effect on rumen fermentation characteristics and greenhouse gas emissions. The first trial estimated the effects of blanching temperatures (21, 60, 70, and 80 degrees C) and durations (1, 2, and 3 min) on the chemical and mineral content of SH. The second trial evaluated the effects of SH supplementation levels (0, 1, 3, and 5%) and blanching temperatures (21 and 70 degrees C) on in vitro rumen fermentation characteristics and greenhouse gas emissions. As the blanching temperature and time increased, the dry matter and crude ash content decreased (p < 0.05), and the ether extract, neutral detergent fiber, and acid detergent fiber content increased (p < 0.05). There were significant reductions in Na, K, and As (p < 0.01) when the blanching temperatures increased. As the SH supplementation levels increased, in vitro digestibility of both dry and organic matter decreased (p < 0.001) and the methane production reduced (p < 0.001). Therefore, this study shows that blanching SH at 70 degrees C for 3 min optimized its nutritional value and improved its potential as a feed source that has methane mitigation characteristics at 3 to 5% supplementation levels.