Newcastle University - Wind of change

July 15, 2010

Flatulence among farm animals - a major source of greenhouse emissions - could be reduced by feeding them spicy food. Researchers at Newcastle University have found that the spices used to flavour curries, such as coriander and turmeric, can reduce the amount of methane produced by bacteria in a sheep's stomach by up to 40 per cent. The scientists found that the spices worked like an antibiotic, killing the "bad" bacteria producing the gas. As methane is a major contributor to global warming, spices could help make animal digestive systems more "green", the researchers conclude.

Please login or register to read this article.

Register to continue

Get a month's unlimited access to THE content online. Just register and complete your career summary.

Registration is free and only takes a moment. Once registered you can read a total of 3 articles each month, plus:

  • Sign up for the editor's highlights
  • Receive World University Rankings news first
  • Get job alerts, shortlist jobs and save job searches
  • Participate in reader discussions and post comments

Have your say

Log in or register to post comments


Featured jobs

Network Engineer

United Arab Emirates University

Communications Studio Technician

St Marys University, Twickenham

Creative Writer

Khalifa University