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Volume 11
Issue 4
10.3390/fermentation11040163
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Article

Impact of Neem Cake on In Vitro Ruminal Fermentation, Gas Production Kinetics, and Enteric Greenhouse Gas Emissions in Finishing Beef Cattle Diets

by
Bruna Roberta Amâncio
1,
Thiago Henrique da Silva
1,
Elaine Magnani
1,
Jennifer Moreira Guimarães
1,
Victoria Marques
1,
Ana Laura Lourenço
1,
Eduardo Marostegan de Paula
1,
Pedro Del Bianco Benedeti
2,* and
Renata Helena Branco
1
1
Centro APTA Bovinos de Corte, Instituto de Zootecnia, Sertãozinho 14160-970, SP, Brazil
2
Department of Animal Sciences, Universidade do Estado de Santa Catarina, Chapecó 89815-630, SC, Brazil
*
Author to whom correspondence should be addressed.
Fermentation 2025, 11(4), 163; https://doi.org/10.3390/fermentation11040163
Submission received: 20 February 2025 / Revised: 17 March 2025 / Accepted: 19 March 2025 / Published: 22 March 2025
(This article belongs to the Special Issue Research Progress of Rumen Fermentation)
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Abstract

Neem cake (Azadirachta indica) is a versatile plant with potential benefits for ruminant animals due to its effects on rumen modulation. This study aimed to evaluate the effects of increasing levels of neem cake and monensin on in vitro ruminal fermentation in cattle diets. Six treatments were tested: neem cake at 0, 240, 480, 720, and 960 mg/kg dry matter (DM) and monensin at 30 mg/kg DM. The basal diet consisted of a diet with a 15:85 roughage-to-concentrate ratio. Parameters evaluated included gas production kinetics, CH4 and CO2 emissions, pH, volatile fatty acids (VFAs), ammonia-N (NH3-N), and organic matter digestibility. Neem cake increased ruminal pH compared to monensin (p < 0.01). The total VFAs increased linearly with neem cake inclusion (p < 0.01). The acetate proportion increased quadratically (p = 0.06). Propionate decreased linearly (p = 0.02), while branched-chain VFAs (BCVFAs) increased linearly (p = 0.09). The neem cake addition increased the NH3-N concentration quadratically (p < 0.01). CH4 and CO2 concentrations were higher with neem cake compared to monensin (p < 0.05). Neem cake shows potential to reduce rumen acidosis and enhance fiber digestion, making it useful during the adaptation period for finishing diets in feedlots and for grazing animals. However, it was not effective in reducing greenhouse gas emissions in this in vitro system.
Keywords: Azadirachta indica; beef cattle; finishing diet; methane Azadirachta indica; beef cattle; finishing diet; methane

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MDPI and ACS Style

Amâncio, B.R.; Silva, T.H.d.; Magnani, E.; Guimarães, J.M.; Marques, V.; Lourenço, A.L.; Paula, E.M.d.; Benedeti, P.D.B.; Branco, R.H. Impact of Neem Cake on In Vitro Ruminal Fermentation, Gas Production Kinetics, and Enteric Greenhouse Gas Emissions in Finishing Beef Cattle Diets. Fermentation 2025, 11, 163. https://doi.org/10.3390/fermentation11040163

AMA Style

Amâncio BR, Silva THd, Magnani E, Guimarães JM, Marques V, Lourenço AL, Paula EMd, Benedeti PDB, Branco RH. Impact of Neem Cake on In Vitro Ruminal Fermentation, Gas Production Kinetics, and Enteric Greenhouse Gas Emissions in Finishing Beef Cattle Diets. Fermentation. 2025; 11(4):163. https://doi.org/10.3390/fermentation11040163

Chicago/Turabian Style

Amâncio, Bruna Roberta, Thiago Henrique da Silva, Elaine Magnani, Jennifer Moreira Guimarães, Victoria Marques, Ana Laura Lourenço, Eduardo Marostegan de Paula, Pedro Del Bianco Benedeti, and Renata Helena Branco. 2025. "Impact of Neem Cake on In Vitro Ruminal Fermentation, Gas Production Kinetics, and Enteric Greenhouse Gas Emissions in Finishing Beef Cattle Diets" Fermentation 11, no. 4: 163. https://doi.org/10.3390/fermentation11040163

APA Style

Amâncio, B. R., Silva, T. H. d., Magnani, E., Guimarães, J. M., Marques, V., Lourenço, A. L., Paula, E. M. d., Benedeti, P. D. B., & Branco, R. H. (2025). Impact of Neem Cake on In Vitro Ruminal Fermentation, Gas Production Kinetics, and Enteric Greenhouse Gas Emissions in Finishing Beef Cattle Diets. Fermentation, 11(4), 163. https://doi.org/10.3390/fermentation11040163

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