Farms.com Home   Ag Industry News

Researchers using cow burps to study methane emissions

Scientists are using lasers and breathalyzers to collect data

By Diego Flammini
Assistant Editor, North American Content
Farms.com

Every time a cow burps, it gives scientists in Alberta the chance to measure the impact of greenhouse gases created by cattle.

Researchers are using laser beams and breathalyzers to measure how much methane cattle produces; methane accounts for more about 55 per cent of the total greenhouse gas emissions created by Canadian beef production.

Originally, cows would be measured individually in a test chamber, but researchers felt it wasn’t an accurate method when compared to measuring cows roaming in a field.

Brahman cattle

John Basarab, a University of Alberta professor and research scientist with Alberta Agriculture Forestry at the Lacombe research station, told CBC the test chamber method is expensive, time consuming and can alter an animal’s behaviour.

Now, some fields are equipped with laser beams upwind and downwind from a herd of about 40 cattle. The beams measure methane and carbon dioxide while a breathalyzer filled with feed collects air as the cows eat.

"Before, we would have to collect this air in a cannister of some type, take it back to the lab, and maybe two weeks later we would get an answer. Now, this is all real time,” Basarab told CBC.

The collected data shows that breeding animals that eat less than what their size requires could reduce methane emissions by as much as 15 per cent over 15 to 25 years of selective breeding.


Trending Video

Dr. David Rosero: Fat Quality in Swine Diets

Video: Dr. David Rosero: Fat Quality in Swine Diets

In this episode of The Swine Nutrition Blackbelt Podcast, Dr. David Rosero from Iowa State University explores the critical aspects of fat quality and oxidation in swine diets. He discusses how different types of lipids affect pig performance and provides actionable insights on managing lipid oxidation in feed mills. Don’t miss this episode—available on all major platforms.

Highlight quote: "Increasing levels of oxidized fats in swine diets reduced the efficiency of feed utilization, increased mortality, and led to more pigs being classified as culls, reducing the number of full-value pigs entering the finishing barns."

Meet the guest: Dr. David Rosero / davidrosero is an assistant professor of animal science at Iowa State University. His research program focuses on conducting applied research on swine nutrition and the practical application of smart farming. He previously served as the technical officer for The Hanor Company, overseeing nutrition, research, and innovation efforts.