Effect of Tannin Inclusion on the Enhancement of Rumen Undegradable Protein of Different Protein Sources

Loregian, Kalista E.; Pereira, David A. B.; Rigon, Fernanda; Magnani, Elaine; Marcondes, Marcos I.; Baumel, Eduardo A.; Branco, Renata H.; Del Bianco Benedeti, Pedro; Paula, Eduardo M.

doi:10.3390/ruminants3040034

Cited by 2 publications

(1 citation statement)

References 48 publications

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“…During the ensiling process, molasses (WSC) serves as a fermentable substrate in the early stages of silage fermentation (Silva et al, 2020). Condensed tannins are polyphenolic compounds that can bind proteins and protect them from microbial degradation (Loregian et al, 2023) during the ensilage process. These proteinbinding characteristics of tannins suggest their potential as silage additives to limit proteolysis during ensiling (Aguerre et al, 2016;He et al, 2020) and reduce the environmental impact of the feed (e.g., decrease NH 3 -N or methane emissions during rumen fermentation).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Ensiling Alfalfa with Acacia (Robinia pseudoacacia) Tree Leaves and Sugar Beet Molasses on Silage Fermentation Quality, In-vitro Ruminal Fermentation and Methane Production

Hassan,

Gül

2024

Preprint

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Agroforestry plant leaves notably woody perennials, are widely used to feed animals in many regions of the world, particularly in the tropics. This study also demonstrated a socio-economic and climate viable impact of enislling alfalfa with agroforestry leaves. Acacia is a fast-growing leguminous tree that produces a huge mass of leaves rich in protein (30.43%) and condensed tannins (12.5%), as a waste which can be utilized as a ruminant feed source. In fact, alfalfa is difficult to ensile because it contains a low level of water-soluble carbohydrates, high buffering capacity, prone to extensive proteolysis and nutrient losses. In this study, supplementation of alfalfa silage (AAS) with acacia leaves and molasses significantly decreased NH3-N production and butyric acid content while increasing the acetic acid and dry matter contents of the silage. In the Hohenheim technique, 5% molasses (M5) increased the net gas production, improved the in vitro dry matter degradability and true NDF degradability; meanwhile, reduced the organic matter degradability during daisy incubation of alfalfa silage compared to the control. Moreover, the addition of acacia leaves with three different levels significantly lowered CH4 production, total VFAs, and ruminal NH3-N (an indicator for N excretion) concentrations in a dose-dependent way. The results illustrated that lower level of acacia leaves (3%) in combination with molasses (5%) applied prior to ensiling alfalfa were more useful in reducing silage pH and ruminal NH3-N (p < 0.001), improving the relative feed value and quality (p < 0.001), metabolizable and net energy lactation of AAS (p < 0.001) without any adverse effect on degradability parameters compared to control.

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Section: Introductionmentioning

confidence: 99%

The Effect of Ensiling Alfalfa with Acacia (Robinia pseudoacacia) Tree Leaves and Sugar Beet Molasses on Silage Fermentation Quality, In-vitro Ruminal Fermentation and Methane Production

Hassan,

Gül

2024

Preprint

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Study of the nutritional quality of peas (Pisum sativum L.) under different conservation conditions

Mohamed,

Tlahig,

Yehmed Moussa

et al. 2024

J. OASIS AGRIC. SUSTAIN. DEV

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Peas (Pisum sativum L.) are among the most widely cultivated legumes, known for their adaptability to dry and warm environments and their high nutritional value. This research aimed to investigate the biochemical diversity of proteins, polyphenols, flavonoids, tannins, and antioxidant activity in a local population of peas from the Mareth oasis in Tunisia under different preservation methods: fresh, frozen, canned, and dried. The hypothesis was that preservation methods significantly impact the nutritional quality of peas, with fresh peas retaining the highest levels of essential nutrients. The results showed that fresh peas had superior nutritional quality, demonstrating the highest concentrations of protein (39 mg/g MF), polyphenols (0.17 mg GAE/g MF), flavonoids (0.086 mg QE/mg MF), and antioxidants (52%). In contrast, dried peas exhibited the lowest nutrient levels, particularly in protein and antioxidant activity. The study highlighted that freezing is an effective method for preserving the nutritional integrity of peas compared to canning and drying, which significantly reduce essential nutrient levels. Understanding the effects of various preservation techniques is crucial for maintaining the nutritional quality of peas. These findings have significant implications for consumers and the food industry, advocating for practices that prioritize the retention of nutrients in preserved peas. This research contributes to the ongoing discourse on food preservation methods and their impact on nutritional quality, providing insights that support better choices in food processing and consumption.

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Effect of Tannin Inclusion on the Enhancement of Rumen Undegradable Protein of Different Protein Sources

Cited by 2 publications

References 48 publications

The Effect of Ensiling Alfalfa with Acacia (Robinia pseudoacacia) Tree Leaves and Sugar Beet Molasses on Silage Fermentation Quality, In-vitro Ruminal Fermentation and Methane Production

The Effect of Ensiling Alfalfa with Acacia (Robinia pseudoacacia) Tree Leaves and Sugar Beet Molasses on Silage Fermentation Quality, In-vitro Ruminal Fermentation and Methane Production

Study of the nutritional quality of peas (Pisum sativum L.) under different conservation conditions

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