Ree Rumen - Precision Feeding for the Environment: Rumen, Methane, and Nutrition
A.Y. 2026/2027
Learning objectives
RuMeN aims to study, through in vitro laboratory tests, the role of feeding on rumen fermentations, with a view to improving the production efficiency of animals and the economic and environmental sustainability of the livestock farm. The topics will be addressed according to the modalities of a research project, that is, starting from an analysis of the scientific literature on the problem of enteric methanogenesis, formulating a hypothesis and collecting measured data to be processed and interpreted.
Expected learning outcomes
The student will learn to know and evaluate practically the possible nutritional strategies for the mitigation of methanogenesis on the basis of chemical and biological analyses, through the use of in vitro techniques carried out using a ruminal inoculum, also useful in a research and development perspective of the animal feed industry.
Lesson period: Second semester
Assessment methods: Giudizio di approvazione
Assessment result: superato/non superato
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
The course is organized into eight integrated modules, for a total of 44 hours. The modules follow the complete experimental workflow of an in vitro rumen batch-culture study, from the scientific background and experimental design to laboratory activities, microbial data interpretation and final student presentation.
Module 1 — Course introduction and scientific background, 4 hours, lecture.
The first module introduces the rumen as a complex fermentation ecosystem and presents the role of diet in nutrient use efficiency, methane production and environmental sustainability. It also provides an overview of in vitro batch culture as a research tool for studying rumen fermentation and diet-related responses under controlled experimental conditions.
Module 2 — Research question and experimental design, 3 hours, exercise.
This module guides students in the literature-based identification of a research question related to methane mitigation or feed evaluation. Students will define the experimental hypothesis, treatments, controls, replicates and expected outcomes, with the aim of understanding how a nutritional question can be translated into a feasible batch-culture experiment.
Module 3 — Batch-culture preparation, 6 hours, laboratory.
This laboratory module focuses on the preparation of the experimental system. Activities include substrate preparation, buffer preparation, handling of rumen inoculum, maintenance of anaerobic conditions, preparation of incubation bottles or vessels, organization of experimental records and discussion of relevant safety considerations.
Module 4 — In vitro batch-culture incubation, 8 hours, laboratory.
This module is dedicated to the implementation and management of the in vitro incubation. Students will follow the inoculation procedure, incubation management, monitoring of incubation time, temperature and anaerobic conditions, gas measurement, and sampling strategy for subsequent fermentation and microbial analyses.
Module 5 — Fermentation measurements, 8 hours, laboratory.
This laboratory module introduces the main measurements used to evaluate rumen fermentation in batch-culture systems. Depending on laboratory feasibility, activities will include measurement or demonstration of pH, total gas production, methane-related indicators, volatile fatty acids, ammonia-N and dry matter or organic matter degradability parameters. Students will also learn how to organize raw experimental data for subsequent interpretation.
Module 6 — Microbial sample preparation and 16S rRNA sequencing logic, 5 hours, laboratory or guided demonstration.
This module introduces the microbial analysis component of the course. Students will learn the principles of sampling for microbial DNA, the basic logic of DNA extraction and the use of DNA obtained from the teaching batch-culture experiment for 16S rRNA gene sequencing, when feasible. The module also introduces sequence-processing outputs, taxonomic assignment and basic quality considerations necessary for the biological interpretation of microbial data.
Module 7 — Fermentation and microbial data analysis, 6 hours, exercise and laboratory data session.
This module is devoted to the guided interpretation of fermentation and microbial results. Students will analyse fermentation data together with generated 16S rRNA sequencing outputs or, if sequencing turnaround time does not allow this within the course period, a comparable instructor-prepared dataset. The data session will cover relative abundance profiles, alpha diversity, beta diversity, treatment-associated microbial shifts and the integration of microbiota results with fermentation outcomes.
Module 8 — Student presentation and critical discussion, 4 hours, exercise and presentation.
In the final module, students will present and discuss the experimental case study developed during the course. Each group will summarize the hypothesis, experimental methods, main fermentation results, microbial interpretation, methodological limitations and implications for sustainable feeding strategies in ruminant production.
The total workload is therefore distributed as follows: 4 hours of lectures, 8 hours of exercises and 32 hours of laboratory activities, corresponding to 44 overall hours.
Module 1 — Course introduction and scientific background, 4 hours, lecture.
The first module introduces the rumen as a complex fermentation ecosystem and presents the role of diet in nutrient use efficiency, methane production and environmental sustainability. It also provides an overview of in vitro batch culture as a research tool for studying rumen fermentation and diet-related responses under controlled experimental conditions.
Module 2 — Research question and experimental design, 3 hours, exercise.
This module guides students in the literature-based identification of a research question related to methane mitigation or feed evaluation. Students will define the experimental hypothesis, treatments, controls, replicates and expected outcomes, with the aim of understanding how a nutritional question can be translated into a feasible batch-culture experiment.
Module 3 — Batch-culture preparation, 6 hours, laboratory.
This laboratory module focuses on the preparation of the experimental system. Activities include substrate preparation, buffer preparation, handling of rumen inoculum, maintenance of anaerobic conditions, preparation of incubation bottles or vessels, organization of experimental records and discussion of relevant safety considerations.
Module 4 — In vitro batch-culture incubation, 8 hours, laboratory.
This module is dedicated to the implementation and management of the in vitro incubation. Students will follow the inoculation procedure, incubation management, monitoring of incubation time, temperature and anaerobic conditions, gas measurement, and sampling strategy for subsequent fermentation and microbial analyses.
Module 5 — Fermentation measurements, 8 hours, laboratory.
This laboratory module introduces the main measurements used to evaluate rumen fermentation in batch-culture systems. Depending on laboratory feasibility, activities will include measurement or demonstration of pH, total gas production, methane-related indicators, volatile fatty acids, ammonia-N and dry matter or organic matter degradability parameters. Students will also learn how to organize raw experimental data for subsequent interpretation.
Module 6 — Microbial sample preparation and 16S rRNA sequencing logic, 5 hours, laboratory or guided demonstration.
This module introduces the microbial analysis component of the course. Students will learn the principles of sampling for microbial DNA, the basic logic of DNA extraction and the use of DNA obtained from the teaching batch-culture experiment for 16S rRNA gene sequencing, when feasible. The module also introduces sequence-processing outputs, taxonomic assignment and basic quality considerations necessary for the biological interpretation of microbial data.
Module 7 — Fermentation and microbial data analysis, 6 hours, exercise and laboratory data session.
This module is devoted to the guided interpretation of fermentation and microbial results. Students will analyse fermentation data together with generated 16S rRNA sequencing outputs or, if sequencing turnaround time does not allow this within the course period, a comparable instructor-prepared dataset. The data session will cover relative abundance profiles, alpha diversity, beta diversity, treatment-associated microbial shifts and the integration of microbiota results with fermentation outcomes.
Module 8 — Student presentation and critical discussion, 4 hours, exercise and presentation.
In the final module, students will present and discuss the experimental case study developed during the course. Each group will summarize the hypothesis, experimental methods, main fermentation results, microbial interpretation, methodological limitations and implications for sustainable feeding strategies in ruminant production.
The total workload is therefore distributed as follows: 4 hours of lectures, 8 hours of exercises and 32 hours of laboratory activities, corresponding to 44 overall hours.
Prerequisites for admission
None
Teaching methods
Teaching will combine short introductory lessons, laboratory demonstrations, hands-on in vitro batch-culture activities, guided analysis of fermentation and microbial data, and group discussion. The course is intentionally designed as an active, research-oriented learning experience: students are expected to engage with the experimental workflow rather than only observe isolated laboratory procedures.
The introductory lessons will establish the scientific background needed to understand rumen fermentation, methane formation, diet-microbiota interactions and the use of in vitro batch culture as a research model. Laboratory activities will then show how rumen fermentation can be studied under controlled conditions, including substrate preparation, buffer preparation, handling of rumen inoculum, incubation management, gas measurement, sampling and basic fermentation analyses.
The exercises will help students formulate the experimental hypothesis, organize raw observations, interpret fermentation and microbial outputs, and transform results into scientific conclusions. The microbial analysis sessions will use either 16S rRNA sequencing data generated from the course experiment or comparable prepared datasets. The final presentation will encourage students to communicate their interpretation clearly while considering both the potential and the limitations of batch-culture systems and microbial data.
The introductory lessons will establish the scientific background needed to understand rumen fermentation, methane formation, diet-microbiota interactions and the use of in vitro batch culture as a research model. Laboratory activities will then show how rumen fermentation can be studied under controlled conditions, including substrate preparation, buffer preparation, handling of rumen inoculum, incubation management, gas measurement, sampling and basic fermentation analyses.
The exercises will help students formulate the experimental hypothesis, organize raw observations, interpret fermentation and microbial outputs, and transform results into scientific conclusions. The microbial analysis sessions will use either 16S rRNA sequencing data generated from the course experiment or comparable prepared datasets. The final presentation will encourage students to communicate their interpretation clearly while considering both the potential and the limitations of batch-culture systems and microbial data.
Teaching Resources
Teaching materials will include PowerPoint slides from the lessons, laboratory protocols, instructor-prepared datasets, graphical outputs for data interpretation and selected scientific papers. Materials will be made available through the course teaching MY ARIEL platform.
Assessment methods and Criteria
The assessment is consistent with the official passed/not passed format. Passing the course requires active participation in laboratory and exercise sessions and a satisfactory final presentation based on the interpretation of in vitro batch-culture and microbial data.
Students are expected to participate actively and responsibly in the laboratory activities, following experimental and safety procedures during in vitro batch-culture setup, incubation, sampling and data organization. During the guided data-interpretation exercises, students should demonstrate the ability to read simple fermentation and microbial outputs and connect them with the experimental hypothesis. In the final group presentation, students should clearly present the research question, methods, results, biological interpretation, limitations and practical implications. Individual contribution will be considered through participation in discussion and evidence of basic understanding of the complete workflow.
Students are expected to participate actively and responsibly in the laboratory activities, following experimental and safety procedures during in vitro batch-culture setup, incubation, sampling and data organization. During the guided data-interpretation exercises, students should demonstrate the ability to read simple fermentation and microbial outputs and connect them with the experimental hypothesis. In the final group presentation, students should clearly present the research question, methods, results, biological interpretation, limitations and practical implications. Individual contribution will be considered through participation in discussion and evidence of basic understanding of the complete workflow.
AGRI-09/C - Animal Science - University credits: 3
Exercises: 8 hours
Laboratories: 32 hours
Lessons: 4 hours
Laboratories: 32 hours
Lessons: 4 hours
Shifts:
Professor(s)
Reception:
By appointment
Office (Animal Science Building 21050, 1st floor)
Reception:
By appointment
Office (Building 21050)