Effect of feeding tamarind kernel powder extract residue on digestibility, nitrogen availability and ruminal fermentation in wethers

Wang, Lin; Nakanishi, Takashi; Sato, Yoshibumi; Oishi, Kazato; Hirooka, Hiroyuki; Takahashi, Katsutoshi; Kumagai, Hajime

doi:10.5713/ajas.16.0137

Cited by 11 publications

(15 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The ED values of the CP of TKPER I were 71.4% and 49.7% at the ruminal outflow rates of 0.02 and 0.05/h, respectively. In our preliminary in vivo experiment (Wang et al ), the total tract digestibility of the CP in TKPER I was 94.6%, which is higher than the in situ ED of the CP of TKPER I. The difference might be due to the digestion of ruminal undegradable protein of TKPER I in the lower digestive tract.…”

Section: Discussionmentioning

confidence: 62%

“…There might be another reason for the difference in findings: the wethers in the previous study (Wang et al 2016) were allowed adequate time to adapt to the test feeds. Here we investigated the delay of gas production for all five test feeds (Table 3), which might also reflect the problem of rumen fluid adaptation for the test feeds.…”

Section: In Vitro Characteristics Of Tkpermentioning

confidence: 89%

See 1 more Smart Citation

In vitro ruminal fermentation and in situ ruminal degradation of tamarind kernel powder extract residue in wethers

Wang

Oishi

Sato

et al. 2016

Animal Science Journal

Self Cite

View full text Add to dashboard Cite

We examined the in vitro fermentation characteristics and in situ dry matter (DM) and crude protein (CP) degradability of tamarind kernel powder extract residue (TKPER), a by-product of polysaccharides thickener processing. Two types of TKPER (I and II), of which the CP and neutral detergent fiber organic matter basis contents (%) were 41.4 and 42.0 and 1.4 and 0.5, respectively, were compared with dry heat soybean (SB), soybean meal (SBM) and dry soybean curd residue (SBCR). The TKPERs had significantly lower in vitro gas production compared to the other products at each observation time (P < 0.05). The in vitro DM and CP digestibility (%) of TKPER I and II were 67.7 and 64.9, and 64.5 and 58.0, respectively, significantly lower than those of SB and SBM (P < 0.05). We used four wethers (55.6 ± 4.6 kg) with ruminal cannulas to investigate the in situ degradability of TKPER I, SB, SBM and SBCR. At the ruminal outflow rate of 0.05/h, the effective degradability (%) values of the DM and CP of TKPER I were 64.1 and 49.7, respectively, which were similar to those of SBM. In conclusion, TKPER had high CP and exhibited in situ degradability similar to that of SBM, suggesting that TKPER could be used as a protein source feed.

show abstract

Section: Discussionmentioning

confidence: 62%

Section: In Vitro Characteristics Of Tkpermentioning

confidence: 89%

In vitro ruminal fermentation and in situ ruminal degradation of tamarind kernel powder extract residue in wethers

Wang

Oishi

Sato

et al. 2016

Animal Science Journal

Self Cite

View full text Add to dashboard Cite

show abstract

“…Next to such characterization, Wang et al. () saw that tamarind kernel did not bring any side effects after feeding ruminants, although there was a lack of fiber. In a similar study, Menezes et al.…”

Section: Wastes and Byproducts From Tropical Fruits And Their Currentmentioning

confidence: 99%

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

Villacís-Chiriboga

Elst

Camp

et al. 2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Tropical fruits represent one of the most important crops in the world. The continuously growing global market for the main tropical fruits is currently estimated at 84 million tons, of which approximately half is lost or wasted throughout the whole processing chain. Developing novel processes for the conversion of these byproducts into value‐added products could provide a viable way to manage this waste problem, aiming at the same time to create a sustainable economic growth within a bio‐economy perspective. Given the ever‐increasing concern about sustainability, complete valorization through a bio‐refinery approach, that is, zero waste concept, as well as the use of green techniques is therefore of utmost importance. This paper aims to report the status on the valorization of tropical fruit byproducts within a bio‐refinery frame, via the application of traditional methodologies, and with specific attention to the extraction of phenolics and carotenoids as bioactive compounds. The different types of byproducts, and their content of bioactives is reviewed, with a special emphasis on the lesser‐known tropical fruits. Moreover, the bioactivity of the different types of extracts and their possible application as a resource for different sectors (food, pharmaceutical, and environmental sciences) is discussed. Consequently, this review presents the concepts of tropical fruit biorefineries, and the potential applications of the isolated fractions.

show abstract

“…There was a reduction of mt (ml/g DM) of 0.16 mL with the inclusion of 100 g/kg tamarind residue in the cassava silage. The decrease can be explained by the increase in tannins in the residue complexing with proteins, which may reduce the availability of nutrients for fermentation and consequently depress the rate of carbohydrate degradation (Vázquez et al, 2016;Wang et al, 2016). This fact also explains the reduction that occurred in DMD in vitro.…”

Section: Trial Using the In Vitro Gas Production Techniquementioning

confidence: 99%

“…This plant originates in Africa but can currently be found in many tropical countries. The pulp of its fruit is edible and the tamarind processing industry generates tamarind residues after the drying process (Wang et al, 2016). Therefore it was hypothesized that because of its chemical composition (DM = 880 g/kg feed and CP = 75 g/kg DM) dried tamarind residue could be added at up to 300 g/kg as an additive to improve cassava silage and reduce losses due to fermentation and that this silage could be used as a lamb diet where it would increase feed intake and digestibility and improve nitrogen (N) balance growth performance and carcass quality of lambs.…”

Section: Introductionmentioning

confidence: 99%

Lambs fed cassava silage with added tamarind residue: Silage quality, intake, digestibility, nitrogen balance, growth performance and carcass quality

Souza

Oliveira

Voltolini

et al. 2018

Animal Feed Science and Technology

View full text Add to dashboard Cite

A B S T R A C TThe objective of this study was to evaluate the effects adding tamarind residue to cassava silage on the quality of the silage and its in vitro ruminal fermentation, as well as the growth performance and carcass quality of lambs. A completely randomized design with four inclusion levels (0.00, 100, 200 and 300 g/kg) of tamarind residue (Tamarindus indica L.) added to cassava silage was used. Twenty mini-silos were used to prepare samples of the four treatments (five replicates each), which were opened after 56 days. Forty male lambs were fed cassava silage with added tamarind residue as the roughage and a concentrate (500:500 g/kg of feed) over 85 days. There was no effect of the tamarind residue-added cassava silage on effluent losses and dry matter (DM) recovery rates. However, there were linear and quadratic reductions in pH (P < 0.001) and the crude protein (CP) (P < 0.001), ether extract (EE) (P < 0.001) and ash (P < 0.001) contents and linear and quadratic increases in the DM, neutral detergent fiber (NDF) (P < 0.001), acid detergent fiber (ADF) (P < 0.001), non-fibrous carbohydrate (NFC) (P < 0.001), acid detergent lignin (ADL) (P < 0.001), and tannin (P < 0.001) contents. There was a linear increase in the maximum potential gas production from total carbohydrates and the gas production rate from NFCs (P < 0.001). The production rate of total gases (P < 0.001), lag phase duration (P < 0.001) and DM in vitro degradability (P < 0.001) were all reduced with the addition of tamarind residue in silage. There was no effect of the tamarind residue-added cassava silage on DM, CP, NFC or total digestible nutrient (TDN) intakes (g/d). However, there was a linear increase in the NDF intake (P = 0.042) and a linear reduction in the EE (P = 0.038) intake by lambs. There was an increase in the DM (P < 0.001), CP (P < 0.001), and NDF (P < 0.001) contents. There was linear effect on the DM (P < 0.001), CP (P < 0.001), and NDF (P < 0.001) contents and a positive quadratic on EE (P = 0.018) digestibility. There was linear carcass yield; IVDMD, in vitro dry matter digestibility kinetics over 48 h; LDA, longissimus dorsi area; NDF ap , neutral detergent fiber corrected for ash and protein; m 1 , gas production rates from non fibrous carbohydrates; m 2 , gas production rates from fibrous carbohydrates; mt, total gas production rate; NFCs, non-fibrous carbohydrates; TDNs, total digestible nutrients; vf 1 , maximum potential gas production from non-fibrous carbohydrates; vf 2 , maximum potential gas production from fibrous carbohydrates; vt, maximum potential gas production from total carbohydrates Animal Feed Science and Technology 235 (2018) 50-59 0377-8401/ © 2017 Elsevier B.V. All rights reserved.T increase in nitrogen (N) fecal excretion (P < 0.001) and a quadratic decrease in N urinary (P = 0.018) excretion and N retention (P < 0.001). There was an increase in the hot and cold carcass weights and yields (P < 0.001) and in the Longissimus dorsi area (LDA) (P < 0.001) of the lambs. The addition of 300 g/kg tam...

show abstract

Effect of feeding tamarind kernel powder extract residue on digestibility, nitrogen availability and ruminal fermentation in wethers

Cited by 11 publications

References 16 publications

In vitro ruminal fermentation and in situ ruminal degradation of tamarind kernel powder extract residue in wethers

In vitro ruminal fermentation and in situ ruminal degradation of tamarind kernel powder extract residue in wethers

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

Lambs fed cassava silage with added tamarind residue: Silage quality, intake, digestibility, nitrogen balance, growth performance and carcass quality

Contact Info

Product

Resources

About