{"id":1153,"date":"2021-03-04T09:44:07","date_gmt":"2021-03-04T08:44:07","guid":{"rendered":"https:\/\/normandiemaine.cerfrance.fr\/arad2\/?p=1153"},"modified":"2023-03-07T09:23:59","modified_gmt":"2023-03-07T08:23:59","slug":"agir-sur-le-microbiote-ruminal-pour-reduire-la-production-de-methane-par-les-bovins","status":"publish","type":"post","link":"https:\/\/normandiemaine.cerfrance.fr\/arad2\/agir-sur-le-microbiote-ruminal-pour-reduire-la-production-de-methane-par-les-bovins\/","title":{"rendered":"Microbiote ruminal et m\u00e9thane"},"content":{"rendered":"\n<h1 class=\"wp-block-heading\">Agir sur le microbiote ruminal pour r\u00e9duire la production de m\u00e9thane par les bovins<\/h1>\n\n\n<p>L&rsquo;action sur le microbiote ruminal pour r\u00e9duire la production de m\u00e9thane par les bovins, est-elle possible ? Le <strong>m\u00e9thane produit par les fermentations ent\u00e9riques des ruminants repr\u00e9sente au niveau mondial environ 44% des \u00e9missions de gaz \u00e0 effet de serre imputables au secteur de l\u2019\u00e9levage<\/strong> (14,5% des \u00e9missions totales de GES) et <strong>contribue donc au r\u00e9chauffement climatique<\/strong>. Mais, la production de m\u00e9thane \u00e0 partir d\u2019aliments consomm\u00e9s constitue aussi une perte d\u2019\u00e9nergie pour l\u2019animal de l\u2019ordre de 2 \u00e0 14%. R\u00e9duire l\u2019\u00e9mission de m\u00e9thane pr\u00e9sente donc \u00e9galement un effet positif pour l\u2019efficience d\u2019utilisation de la ration. Au-del\u00e0 de la composition g\u00e9n\u00e9tique, <strong>la modification de la nutrition a \u00e9t\u00e9 largement \u00e9tudi\u00e9e en agissant sur le fonctionnement du rumen soit par modification de l\u2019alimentation soit par action sur les microorganismes<\/strong>.<\/p>\n\n<div class=\"_3d-flip-book  fb3d-fullscreen-mode full-size\" data-id=\"1151\" data-mode=\"fullscreen\" data-title=\"false\" data-template=\"short-white-book-view\" data-lightbox=\"dark-shadow\" data-urlparam=\"fb3d-page\" data-page-n=\"0\" data-pdf=\"\" data-tax=\"null\" data-thumbnail=\"\" data-cols=\"3\" data-book-template=\"default\" data-trigger=\"\"><\/div><script type=\"text\/javascript\">window.FB3D_CLIENT_DATA = window.FB3D_CLIENT_DATA || [];FB3D_CLIENT_DATA.push('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');window.FB3D_CLIENT_LOCALE && FB3D_CLIENT_LOCALE.render && FB3D_CLIENT_LOCALE.render();<\/script>\n\n\n\n<h2 class=\"wp-block-heading\">La digestion ruminale des aliments<\/h2>\n\n\n\n<p>Les ruminants poss\u00e8dent <strong>trois r\u00e9servoirs pr\u00e9 gastriques<\/strong> dont le plus important est le rumen. Le <strong>bon fonctionnement du rumen n\u00e9cessite des conditions particuli\u00e8res<\/strong> : une <strong>temp\u00e9rature de 39\u00b0C<\/strong>, un <strong>pH voisin de 6<\/strong> et une <strong>ana\u00e9robiose stricte<\/strong>. Il pr\u00e9sente un <strong>volume moyen d\u2019environ 150 litres<\/strong>, dont 90 litres de digestat r\u00e9parti de fa\u00e7on non homog\u00e8ne dans le rumen en <strong>trois phases : liquide, solide et gazeuse<\/strong>. La phase liquide a pour origine : l\u2019abreuvement (50 \u00e0 100L\/jour), la salivation (80 \u00e0 200 L\/j) et l\u2019eau contenue dans les aliments. Un des <strong>principaux r\u00f4les de la salive est de maintenir le pH du rumen entre 6 et 6,4<\/strong>, gr\u00e2ce aux bicarbonates et phosphates qu\u2019elle contient. L&rsquo;objectif est le bon fonctionnement du microbiote ruminal.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Le microbiote ruminal au c\u0153ur de la digestion et de la production de m\u00e9thane<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">La d\u00e9gradation des compos\u00e9s cellulosiques<\/h3>\n\n\n\n<p>Les ruminants se nourrissent de <strong>mati\u00e8res vertes compos\u00e9es de lignine, cellulose et h\u00e9micellulose<\/strong>. Mais, ils n\u2019arrivent pas \u00e0 les dig\u00e9rer eux-m\u00eames. Car, ils ne produisent pas les enzymes n\u00e9cessaires \u00e0 leur d\u00e9gradation. Ce sont donc<strong> les microorganismes, composant le microbiote ruminal<\/strong>, <strong>qui dig\u00e8rent ces compos\u00e9s<\/strong>.<\/p>\n\n\n\n<p>La <strong>d\u00e9gradation des compos\u00e9s cellulosiques et de l\u2019amidon contenus dans les fourrages et les concentr\u00e9s produit des acides gras volatils<\/strong>. Ces derniers sont les nutriments \u00e9nerg\u00e9tiques majeurs des ruminants. Les enzymes des bact\u00e9ries, protozoaires et champignons en acides gras volatils r\u00e9alisent cette d\u00e9gradation. Elle s\u2019accompagne alors d\u2019une <strong>production nette d\u2019hydrog\u00e8ne<\/strong>. Les<strong> <em>Archaea<\/em> m\u00e9thanog\u00e8nes utilisent alors cet hydrog\u00e8ne dans la r\u00e9duction du dioxyde de carbone<\/strong>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">La biomasse microbienne<\/h3>\n\n\n\n<p>Ces<em> Archaea<\/em> ne constituent qu\u2019une petite partie de la biomasse microbienne (1 \u00e0 4 %). Ils sont incapables d\u2019utiliser la plupart des compos\u00e9s organiques et <strong>doivent donc \u00eatre en  \u00e9troite relation nutritionnelle avec les protozoaires et les bact\u00e9ries du rumen<\/strong>. Les protozoaires peuvent repr\u00e9senter une proportion importante de la biomasse microbienne du rumen, lorsque le pH est compris entre 6 et 7. Ils sont importants notamment pour la digestion de rations riches en amidon mais ne sont pas indispensables. Les bact\u00e9ries sont les plus nombreuses (jusqu\u2019\u00e0 1011 cellules\/ml de jus de rumen). Et, elles se classent en <strong>deux cat\u00e9gories<\/strong> : <\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>les <strong>amylolytiques<\/strong> qui attaquent l\u2019amidon,<\/li><li>les <strong>cellulolytiques<\/strong> qui d\u00e9gradent les fibres. <\/li><\/ul>\n\n\n\n<p>Elles agissent par contact en adh\u00e9rant fortement aux aliments . L&rsquo;objectif est donc de concentrer l\u2019action de leurs enzymes sur les parois v\u00e9g\u00e9tales.<\/p>\n\n\n\n<p>L\u2019utilisation de H<sub>2<\/sub> par les <em>Archaea<\/em>, et donc l<strong>\u2019\u00e9mission de m\u00e9thane, emp\u00eache l\u2019inhibition de la d\u00e9gradation des fibres<\/strong>. 48 % du pool total d\u2019H<sub>2<\/sub> est utilis\u00e9 par les <em>Archaea<\/em> : 33 % dans la synth\u00e8se d\u2019acides gras volatils et 12 % dans la biomasse microbienne. Le r\u00f4le central d\u2019H<sub>2<\/sub> dans le m\u00e9tabolisme ruminal est au c\u0153ur des recherches de strat\u00e9gies de r\u00e9duction des \u00e9missions de m\u00e9thane par les ruminants. La <strong>plupart des strat\u00e9gies vise \u00e0 modifier le microbiote ruminal par l\u2019utilisation d\u2019additifs et de biotechnologies<\/strong>, mais plus vraisemblablement par la modification de l\u2019alimentation. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Additifs et biotechnologies<\/h2>\n\n\n\n<p>Les<strong> additifs sont de plusieurs natures <\/strong>: <strong>chimiques<\/strong> comme le nitrate de calcium, <strong>organiques <\/strong>comme le malate et le furamate ou encore<strong> issus de plantes<\/strong> (saponines, tanins, huiles<br>essentielles). Si de nombreux essais<em> in vitro<\/em> montrent des efficacit\u00e9s int\u00e9ressantes. Les essais<em> in vivo<\/em> restent peu concluants, except\u00e9 pour le nitrate de calcium. <strong>Le nitrate se transforme en nitrite puis en ammoniac dans le rumen et pour cela, consomme de l\u2019hydrog\u00e8ne<\/strong>. Les essais montrent une bonne efficacit\u00e9. Mais des pr\u00e9cautions sont \u00e0 prendre. Il faut les employer uniquement avec des rations pauvres en azote fermentescible. Il est n\u00e9cessaire \u00e9galement de bien g\u00e9rer la suppl\u00e9mentation, pour \u00e9viter le ph\u00e9nom\u00e8ne de m\u00e9th\u00e9moglobin\u00e9mie. <strong>De fortes charges de nitrates alimentaires peuvent submerger la capacit\u00e9 des microorganismes \u00e0 d\u00e9grader compl\u00e8tement le nitrate<\/strong>. De plus, le niveau de nitrite, toxique pour les bact\u00e9ries cellulolytiques, peut augmenter et passer dans le sang.<\/p>\n\n\n\n<p>Il y a diff\u00e9rentes biotechnologies \u00e0 l&rsquo;\u00e9tude. Mais l\u00e0 encore, les r\u00e9sultats des essais in vivo restent souvent contradictoires : distribution de probiotiques (levures,<br>bact\u00e9ries propioniques), vaccination ou encore d\u00e9faunation (suppression des protozoaires).<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Jouer sur la composition de la ration<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Les fourrages<\/h3>\n\n\n\n<p>Entre les diff\u00e9rents types de fourrages \u00e0 base d\u2019herbe (herbe fra\u00eeche, ensilage, foin), les \u00e9missions de CH<sub>4<\/sub> par kg de MS ing\u00e9r\u00e9e varient assez peu. Pour une valeur nutritive \u00e9quivalente de la ration, les \u00e9missions, exprim\u00e9es en kg de mati\u00e8re organique digestible, sont comparables entre l\u2019herbe verte, l\u2019ensilage et le foin. Ce constat est vrai, quel que soit le stade de d\u00e9veloppement. <strong>L\u2019ensilage de ma\u00efs entra\u00eene g\u00e9n\u00e9ralement des \u00e9missions l\u00e9g\u00e8rement plus faibles en raison d\u2019une teneur en amidon plus \u00e9lev\u00e9e<\/strong>. Certains fourrages pourraient contribuer \u00e0 r\u00e9duire la production de m\u00e9thane. S\u2019il a \u00e9t\u00e9 montr\u00e9 r\u00e9cemment que <strong>le tr\u00e8fle blanc et le tr\u00e8fle violet ne permettaient pas de r\u00e9duire l\u2019\u00e9mission de m\u00e9thane<\/strong>, des plantes riches en tanins comme le sainfoin r\u00e9duisent ces \u00e9missions. <\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Les concentr\u00e9s<\/h3>\n\n\n\n<p>L\u2019<strong>augmentation du pourcentage de concentr\u00e9s dans la ration entra\u00eene une diminution de la production de m\u00e9thane<\/strong> en grande partie li\u00e9e \u00e0 l\u2019augmentation de la part de propionate dans le m\u00e9lange d\u2019acides gras volatils. La nature de l\u2019aliment concentr\u00e9 influence l\u2019orientation des fermentations ruminales mais aussi la diversit\u00e9 des Archaea m\u00e9thanog\u00e8nes. Les <strong>r\u00e9ductions observ\u00e9es peuvent \u00eatre ainsi dues \u00e0 une moindre disponibilit\u00e9 de l\u2019hydrog\u00e8ne et\/ou une communaut\u00e9 m\u00e9thanog\u00e8ne m\u00e9taboliquement moins active<\/strong>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Les lipides<\/h3>\n\n\n\n<p>La solution actuelle est le <strong>remplacement d\u2019une partie des glucides de la ration par des lipides<\/strong>. Il s&rsquo;agit de la solution reconnue comme la plus efficace par la communaut\u00e9 scientifique. En effet,<strong> les glucides produisent de l\u2019hydrog\u00e8ne, pr\u00e9curseur du m\u00e9than<\/strong>e. Alors que, <strong>les lipides, non ferment\u00e9s dans le rumen, n\u2019en produisent pas<\/strong>. Une seconde raison est que les lipides ont une action n\u00e9gative sur les protozoaires. Le lin, contenant des acides gras polyinsatur\u00e9s, a un effet marqu\u00e9 pour r\u00e9duire le m\u00e9thane. Il a une action sp\u00e9cifique sur les microbes du rumen. Cet effet se maintient \u00e0 long terme au moins sur une lactation.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">La production de m\u00e9thane : voie m\u00e9tabolique essentielle<\/h3>\n\n\n\n<p>La r\u00e9duction de m\u00e9thane, chez les vaches laiti\u00e8res, peut atteindre 50 %, pour des teneurs de 7 % d&rsquo;acides gras du lin de la ration. Elle peut atteindre de 10 \u00e0 15 % pour une teneur de 4 % d\u2019acide gras du lin. Mais; elle ne d\u00e9passe gu\u00e8re 5 % pour une teneur de 2 % d\u2019acides gras du lin<strong>.<\/strong> La <strong>forme de pr\u00e9sentation recommand\u00e9e est la graine extrud\u00e9e<\/strong>. Car, l\u2019extrusion permet une utilisation plus facile et une meilleure dur\u00e9e de conservation que sous forme d\u2019huile ou broy\u00e9e. Il y a<strong> d\u2019autres sources lipidiques \u00e9tudi\u00e9es : l\u2019huile de tournesol ou l\u2019huile de colza<\/strong>. Elles contiennent peu de lipides (12 %). Mais, elles peuvent \u00eatre incorpor\u00e9es dans la ration en quantit\u00e9 \u00e9lev\u00e9e. Il reste, toutefois, \u00e0 v\u00e9rifier l\u2019absence d\u2019effets collat\u00e9raux n\u00e9gatifs sur les performances de l\u2019animal, ou sur d\u2019autres impacts environnementaux, d\u2019un taux d\u2019incorporation trop \u00e9lev\u00e9 dans la ration.<\/p>\n\n\n\n<p><strong>La production de m\u00e9thane est une voie m\u00e9tabolique essentielle<\/strong> assurant la continuit\u00e9 des fermentations ruminales. Les variations dans la production de CH<sub>4 <\/sub>observ\u00e9es suite \u00e0 des modifications de l\u2019\u00e9cosyst\u00e8me microbien ou d\u2019un des constituants de la ration s\u2019expliquent par des changements de diversit\u00e9 et\/ou d\u2019activit\u00e9 des Archaea en raison d\u2019une moindre disponibilit\u00e9 en H<sub>2<\/sub>. <strong>La diversit\u00e9 des m\u00e9thanog\u00e8nes du rumen reste encore mal connue<\/strong>.<\/p>\n\n\n\n<p>Bien qu\u2019a priori tr\u00e8s peu de genres soient pr\u00e9sents dans le rumen, cette communaut\u00e9 se caract\u00e9rise par un fort potentiel d\u2019adaptation. Comme dans tout \u00e9cosyst\u00e8me, les actions<br>ciblant sp\u00e9cifiquement ces <em>Archaea<\/em> entrainent des r\u00e9ponses des autres populations de microorganismes. <strong>La recherche de strat\u00e9gies de r\u00e9duction des \u00e9missions du m\u00e9thane<br>n\u00e9cessite donc de consid\u00e9rer le microbiote ruminal dans son ensemble.<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Source :<\/h2>\n\n\n\n<p><a href=\"https:\/\/hal.inrae.fr\/hal-02620071\" target=\"_blank\" rel=\"noreferrer noopener\">Doreau M. et al, 2017<\/a>. R\u00e9duire les \u00e9missions de m\u00e9thane ent\u00e9rique par l\u2019alimentation des ruminants. Revue Viandes &amp; Produits Carn\u00e9s<\/p>\n\n\n\n<p><a href=\"https:\/\/hal.inrae.fr\/hal-02648671\" target=\"_blank\" rel=\"noreferrer noopener\">POPOVA M. et al, 2011<\/a>. Production de m\u00e9thane et interactions microbiennes dans le rumen. INRA Prod Anim 24 (5), 447-460.<\/p>\n\n\n\n<p><a href=\"https:\/\/link.springer.com\/book\/10.1007\/978-81-322-2401-3\" target=\"_blank\" rel=\"noreferrer noopener\">PRASANTA K. et al, 2015<\/a>. Rume microbiology : an overview. Rumen microbiology : from evolution to revolution. Springer Editions.<\/p>\n\n\n\n<p>Retrouvez toutes nos <a href=\"https:\/\/normandiemaine.cerfrance.fr\/arad2\/category\/changement-climatique\/reduire-lemission-de-ges\/\" target=\"_blank\" rel=\"noreferrer noopener\">publications sur la r\u00e9duction des GES<\/a> en ligne.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Agir sur le microbiote ruminal pour r\u00e9duire la production de m\u00e9thane par les bovins<\/p>\n","protected":false},"author":4,"featured_media":1500,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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