Effects of two tannin extracts at different doses in interaction with a green or dry forage substrate on in vitro rumen fermentation and biohydrogenation

Menci, Ruggero; Coppa, Mauro; Torrent, Angélique; Natalello, Antonio; Valenti, Bernardo; Luciano, Giuseppe; Priolo, Alessandro; Niderkorn, Vincent

doi:10.1016/j.anifeedsci.2021.114977

Cited by 33 publications

(19 citation statements)

References 45 publications

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“…Conversely, it seems that dietary tannin supplementation did not affect ruminal BH in the WS experiment according to cheese FA profile. In a study comparing the effect of 2 different tannin extracts (quebracho vs. chestnut and quebracho) on FA profile of in vitro rumen fermentation with different forage substrates, hay was found to be more susceptible than green herbage to tannin bioactivity (Menci et al, 2021). Because diet is likely the major factor affecting rumen microbiota composition (Ellison et al, 2017), the low protein content or the high structural carbohydrate content of dry forages or both may select a particular microbiota that is more sensitive to the effects of tannin.…”

Section: Effect On Fa Profilementioning

confidence: 99%

“…In a recent study, a different response to in vitro rumen BH and fermentation was observed when 2 different tannin extracts were supplemented to a green forage or a hay substrate (Menci et al, 2021). For instance, both the ratio of C18:2 cis-9,trans-11 to C18:2 cis-9,cis-12 and valerate concentration were lower when tannin extracts were included in the hay substrate.…”

Section: Introductionmentioning

confidence: 98%

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Cheese quality from cows given a tannin extract in 2 different grazing seasons

Menci

Natalello

Luciano

et al. 2021

Journal of Dairy Science

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The aim of the present study was to compare the effect of dietary tannins on cow cheese quality in 2 different grazing seasons in the Mediterranean. Two experiments were performed on 14 dairy cows reared in an extensive system. The first experiment took place in the wet season (WS), and the second experiment took place in the dry season (DS). In the WS and DS experiments, cows freely grazed green pasture or dry stubbles, respectively, and the diet was supplemented with pelleted concentrate and hay. In both experiments, the cows were divided into 2 balanced groups: a control group and a group (TAN) receiving 150 g of tannin extract/head per day. After 23 d of dietary treatment, individual milk was collected, processed into individual cheeses, and aged 25 d. Milk was analyzed for chemical composition, color parameters, and cheesemaking aptitude (laboratory cheese yield and milk coagulation properties). Cheese was analyzed for chemical composition, proteolysis, color parameters, rheological parameters, fatty acid profile, and odor-active volatile compounds. Data from the WS and DS experiments were statistically analyzed separately with an analysis of covariance model. In the WS experiment, dietary tannin supplementation had no effect on milk and cheese parameters except for a reduced concentration of 2-heptanone in cheese. In the DS experiment, TAN milk showed lower urea N, and TAN cheese had lower C18:1 trans-10 concentration and n -6: n -3 polyunsaturated fatty acid ratio compared with the control group. These differences are likely due to the effect of tannins on rumen N metabolism and fatty acid biohydrogenation. Dietary tannins may differently affect the quality of cheese from Mediterranean grazing cows according to the grazing season. Indeed, tannin bioactivity on rumen metabolism seems to be enhanced during the dry season, when diet is low in protein and rich in acid detergent fiber and lignin. The supplementation dose used in this study (1% of estimated dry matter intake) had no detrimental effects on cheese yield or cheesemaking parameters. Also, it is unlikely that sensorial characteristics would be affected by this kind of dietary tannin supplementation.

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Section: Effect On Fa Profilementioning

confidence: 99%

Section: Introductionmentioning

confidence: 98%

Cheese quality from cows given a tannin extract in 2 different grazing seasons

Menci

Natalello

Luciano

et al. 2021

Journal of Dairy Science

Self Cite

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“…Some studies on tannins intended for transfer to ruminants have been performed in vitro [21], on cannulated or fistulated animals, on small ruminants, and in individual small laboratory tests. Mostly, these tests examine the effective concentration (fattening lambs-20.8 g HT kg −1 DM and sheep-34.0 g HT kg −1 [22], higher concentrations (generally >50 g kg −1 DM [23]) on rumen microflora, mechanism and efficiency of bypass proteins [24][25][26], growth of animals, meat quality [18,27,28], health problems caused (kidney and liver damage [8]), and antimicrobial activity (mechanism [29] on microbes in feces (Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Aspergillus niger and Candida albicans [30], Clostridium perfringens [31], and Clostridia [30,31]). However, a variety of plant materials with unclear composition and varying tannin content have been used in research [21,23,25,32,33].…”

Section: Introductionmentioning

confidence: 99%

Growth Performance, Meat Quality, and Fecal Microbial Population in Limousin Bulls Supplemented with Hydrolyzable Tannins

et al. 2022

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The objective of this study was to investigate the effects of supplementation of hydrolyzable tannins (HT) from sweet chestnut wood extract (Castanea sativa Mill.) to the diet of Limousin bulls on growth rate, carcass and meat quality traits, and fecal Clostridia strain levels in a 7-month feeding trial. Thirty-two bulls were randomly assigned to four treatment groups (CON (without addition of HT); TAN 1 (1 g HT kg−1 DM); TAN 2 (1.5 g HT kg−1 DM); and TAN 3 (1.5 g HT kg−1 DM with a nominally lower dose of concentrate). Compared with the CON group, supplementation with HT significantly (p < 0.050) increased bull growth rate during 4–7 months, whereas carcass and meat quality traits were unaffected during the last three months of fattening. Supplementation of HT significantly reduced meat drip loss (p = 0.000) compared with the CON group. No effects were observed on the total number of fecal Clostridia strains; however, the concentration of Clostridiumperfringens was significantly lower (p = 0.004) in TAN 1 than that in the CON group. The results obtained in fattening bulls indicate that the addition of HT is justified in practice to improve growth performance and feed efficiency without adverse effects on the carcass and meat quality.

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“…Meat fatty acid composition influences meat shelf life, eating quality and consumers' health [55][56][57]. Although many studies have reported that diet modulation influences meat fatty acid composition, it is more difficult in ruminants compared to monogastric livestock due to microbial lipolysis [16,17] and biohydrogenation of unsaturated to saturated fatty acids in the rumen [18]. As a result, meat fatty acids are more saturated in ruminant than in monogastric animals [58,59].…”

Section: Discussionmentioning

confidence: 99%

“…The nutritional composition of the diet is known to influence meat fatty acid composition and has been a subject of many literature reviews [9][10][11][12][13][14][15]. However, dietary manipulation of meat quality and fatty acid profile is challenging in ruminants due to rumen microbial lipolysis [16,17] and biohydrogenation of unsaturated to saturated fatty acids [18]. Muscle fatty acid composition is less diet-dependent and more largely regulated by key lipogenic enzymes in fatty acid metabolism [19,20].…”

Section: Introductionmentioning

confidence: 99%

Towards Sustainable Sources of Omega-3 Long-Chain Polyunsaturated Fatty Acids in Northern Australian Tropical Crossbred Beef Steers through Single Nucleotide Polymorphisms in Lipogenic Genes for Meat Eating Quality

et al. 2022

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This study aimed to identify single nucleotide polymorphisms (SNP) in lipogenic genes of northern Australian tropically adapted crossbred beef cattle and to evaluate associations with healthy lipid traits of the Longissimus dorsi (loin eye) muscle. The hypothesis tested was that there are significant associations between SNP loci encoding for the fatty acid binding protein 4 (FABP4), stearoyl-CoA desaturase (SCD) and fatty acid synthase (FASN) genes and human health beneficial omega-3 long-chain polyunsaturated fatty acids (ω3 LC-PUFA) within the loin eye muscle of northern Australian crossbred beef cattle. Brahman, Charbray, and Droughtmaster crossbred steers were fed on Rhodes grass hay augmented with desmanthus, lucerne, or both, for 140 days and the loin eye muscle sampled for intramuscular fat (IMF), fat melting point (FMP), and fatty acid composition. Polymorphisms in FABP4, SCD, and FASN genes with significant effects on lipid traits were identified with next-generation sequencing. The GG genotype at the FABP4 g.44677239C>G locus was associated with higher proportion of linoleic acid than the CC and CG genotypes (p < 0.05). Multiple comparisons of genotypes at the SCD g.21266629G>T locus indicated that the TT genotype had significantly higher eicosapentaenoic, docosapentaenoic, and docosahexaenoic acids than GG genotype (p < 0.05). Significant correlations (p < 0.05) between FASN SNP and IMF, saturated and monounsaturated fatty acids were observed. These results provide insights into the contribution of lipogenic genes to intramuscular fat deposition and SNP marker-assisted selection for improvement of meat-eating quality, with emphasis on alternate and sustainable sources of ω3 LC-PUFA, in northern Australian tropical crossbred beef cattle, hence an acceptance of the tested hypothesis.

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Effects of two tannin extracts at different doses in interaction with a green or dry forage substrate on in vitro rumen fermentation and biohydrogenation

Cited by 33 publications

References 45 publications

Cheese quality from cows given a tannin extract in 2 different grazing seasons

Cheese quality from cows given a tannin extract in 2 different grazing seasons

Growth Performance, Meat Quality, and Fecal Microbial Population in Limousin Bulls Supplemented with Hydrolyzable Tannins

Towards Sustainable Sources of Omega-3 Long-Chain Polyunsaturated Fatty Acids in Northern Australian Tropical Crossbred Beef Steers through Single Nucleotide Polymorphisms in Lipogenic Genes for Meat Eating Quality

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