phaidra.vetmeduni.ac.at o:4037 DOI 10.1038/s41598-025-94238-0 Influence of dietary protein levels on nano-encapsulated Yucca schidigera extract and its effects on in vitro ruminal greenhouse gas production and fermentation dynamics The influence of nano-encapsulated Yucca schidigera extract (YSE) on total gas (GP), ruminal methane (CH4), carbon monoxide (CO), hydrogen sulphide (H2S) production, and fermentation activities of diets based on two different protein levels were investigated. A completely randomized experimental design with a factorial arrangement (2 × 4 × 4) with three replications was used. Factor 1 was the dietary protein levels (14%and 18%), factor 2 was the types of extracts used (TE; negative control (without extract), positive control (empty chitosan nano-capsules), Y. schidigera extract nano-capsules, and crude Y. schidigera extract), and factor 3 the doses of each type of extract (ED; 0-, 0.25-, 0.5-, and 1.0- mL extract/g DM). Nano-chitosan reduced the GP production with a higher protein level by 24.9% after 48 h while the crude extract elevated it. At both crude protein levels, the interaction of crude extract at an ED of 0.25 mL extract/g DM generated a higher volume of CH4 at 6 h (p = 0.001 and 0.001 respectively) compared to the volume generated by the negative control. The 0.25 mL extract/g DM extract for both the crude extract and nano-extract elicited higher and lower CO production at 6 h (p < 0.0001), respectively. Nano-chitosan at 0.25 mL extract/g DM resulted in less H2S produced at 6 h than when crude extract was used at the same dose and a higher protein level (p = 0.027). The ED did not significantly affect any of the parameters under consideration as used under lower protein levels. However, TE affected pH and dry matter degradability (p < 0.0001) while the interaction of both TE and ED impacted both CH4:SCFA and CH4:ME (p = 0.045) with higher and lower values obtained for nano-chitosan and the negative control, respectively. In conclusion, nano-chitosan at a higher protein level proved its antimicrobial property, and although the production of CO increased at 14% protein, in vitro fermentation indicated its ability to minimize the production of GP, methane and hydrogen sulphide in the rumen, and to boost the degradability of DM and methane conversion efficiency. Similar content being viewed by others eng Animals Plant Extracts Chemistry Plant Extracts Pharmacology Fermentation Rumen Metabolism Rumen Microbiology Yucca Chemistry Yuccache Metabolism Methane Metabolism Methane Biosynthesis Dietary Proteins Metabolism Greenhouse Gases Metabolism Chitosan Chemistry Carbon Monoxide Metabolism Hydrogen Sulfide Metabolism 2025-04-11T08:13:58.894Z LOMv1.0 Author BEGIN:VCARD VERSION:3.0 N:Botia-Carreño;Edwin Oswaldo; FN:Edwin Oswaldo Botia-Carreño END:VCARD BEGIN:VCARD VERSION:3.0 N:Elghandour;Mona M. M. Y.; FN:Mona M. M. Y. Elghandour END:VCARD BEGIN:VCARD VERSION:3.0 N:Jack;Akaninyene; FN:Akaninyene Jack END:VCARD BEGIN:VCARD VERSION:3.0 N:Inyang;Udoh A.; FN:Udoh A. Inyang END:VCARD BEGIN:VCARD VERSION:3.0 N:Kreuzer-Redmer;Susanne; FN:Susanne Kreuzer-Redmer X-ORCID:https://orcid.org/0000-0001-9425-3356 END:VCARD BEGIN:VCARD VERSION:3.0 N:Salem;Abdelfattah Z. M.; FN:Abdelfattah Z. M. Salem END:VCARD https://w3id.org/kim/hcrt/scheme https://w3id.org/kim/hcrt/text Textdokument Text LOMv1.0 yes https://creativecommons.org/licenses/by/4.0 application/pdf 3320116 https://phaidra.vetmeduni.ac.at/o:4037 https://phaidra.vetmeduni.ac.at/api/object/o:4037/thumbnail LOMv1.0 discipline