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  • Rights: DairyNZ and The University of Waikato Te Whare Wānanga o Waikato
    Published 15 April 2021 Referencing Hub media
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    It’s a misunderstanding that methane1 emissions come from the back end of cows. Fortunately, they are burped out, which means we can target the start of the digestive system2 to find ways to reduce emissions. The DairyNZ experts in this video are researching how forages like plantain may help reduce the amount of methane in cow burps.

    Question for discussion:

    • What causes cows to produce methane?

    Transcript

    Holly Flay

    Methane is an incredibly important gas that’s playing a role in global warming, and we need to play our part in the dairy industry to help reduce those emissions. Methane is one of the byproducts3 of cow digestion4. It largely is burped out. There’s minimal amounts of microbial5 fermentation6 that happens in the large intestines as well, which means they fart out a very minimal amount of methane. But most of it comes out the front end. So it’s cow burps, not cow farts.

    Dr Elena Minnée

    Their first stomach7 – their amazing rumen8, which we do not have – is a big fermentation vat of microbes that are busy bubbling away, fermenting away like your ginger beer. And that produces methane gas, and that gas is burped out of there.

    Kieran McCahon

    So, it’s really important that the vast majority or methane comes from the cow out the mouth – whether that’s through breathing or through belching – through the rumination process. That means we’ve got an incredible solution to be able to influence the rumination process – the rumen microbiology9 – to reduce the amount of methane that is ultimately belched out by the cow.

    Acknowledgements
    Holly Flay
    Dr Elena Minnée
    Kieran McCahon
    DairyNZ

    Acknowledgement

    This resource has been produced with the support of DairyNZ.

    1. methane: CH4, a gas that contributes to the greenhouse effect.
    2. digestive system: The group of organs that are involved in the breakdown of food in the body, which includes the stomach and intestines.
    3. byproduct: A secondary product produced during manufacturing, mining or refining. Something unexpected or unintended caused as a result of something else.
    4. digestion: The mechanical and chemical breaking down of food into smaller components that can be absorbed into a bloodstream.
    5. microbial: Anything of, or related to microorganisms.
    6. fermentation: The chemical breakdown of molecules like glucose in the absence of oxygen. Fermentation is used to create food products such as beer, wine, kombucha, bread and yoghurt. In ruminants, microbial populations ferment feed and water into volatile fatty acids and gases – methane and carbon dioxide.
    7. stomach: An organ of digestion with a sac-like shape located between the oesophagus and the small intestine. It temporarily stores food, mixes and churns it with gastric juice and allows digestion of some of the protein content of food to take place.
    8. rumen: The first stomach in the digestive system of a ruminant animal, such as a cow, sheep, deer or goat.
    9. microbiology: The study of microorganisms, including protozoa, algae, fungi, bacteria and viruses.
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      methane

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    2. CH4, a gas that contributes to the greenhouse effect.

      digestion

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    4. The mechanical and chemical breaking down of food into smaller components that can be absorbed into a bloodstream.

      stomach

    5. + Create new collection
    6. An organ of digestion with a sac-like shape located between the oesophagus and the small intestine. It temporarily stores food, mixes and churns it with gastric juice and allows digestion of some of the protein content of food to take place.

      digestive system

    7. + Create new collection
    8. The group of organs that are involved in the breakdown of food in the body, which includes the stomach and intestines.

      microbial

    9. + Create new collection
    10. Anything of, or related to microorganisms.

      rumen

    11. + Create new collection
    12. The first stomach in the digestive system of a ruminant animal, such as a cow, sheep, deer or goat.

      byproduct

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    14. A secondary product produced during manufacturing, mining or refining.

      Something unexpected or unintended caused as a result of something else.

      fermentation

    15. + Create new collection
    16. The chemical breakdown of molecules like glucose in the absence of oxygen.

      Fermentation is used to create food products such as beer, wine, kombucha, bread and yoghurt.

      In ruminants, microbial populations ferment feed and water into volatile fatty acids and gases – methane and carbon dioxide.

      microbiology

    17. + Create new collection
    18. The study of microorganisms, including protozoa, algae, fungi, bacteria and viruses.