Fatty acid profile, secondary compounds and antioxidant activities in the fresh forage, hay and silage of sainfoin (Onobrychis viciifolia) and sulla (Hedysarum coronarium)

Abstract

Background: Sainfoin (Onobrychis viciifolia) and sulla (Hedysarum coronarium) are forage legumes usually preserved to optimize their utilization as feedstuffs. However, the method of preservation modifies the chemical composition differently in both legume species. Secondary compounds (such as proanthocyanidins, fatty acids, carotenoids and tocopherols) present in forages affect the quality of animal products. Therefore, the effect of preservation on the contents of secondary compounds should be investigated. Accoridngly, samples of sainfoin and sulla were directly freeze-dried (fresh), dried at ambient temperature (hay) and vacuum-packaged for 82 days (silage).Results: In both legumes, the total fatty acid and C18:3 n-3 contents decreased and C16:0 increased with preservation (P < 0.001), with a greater effect for the hays than for the silages. For both legumes, the lutein, neoxanthin and violaxanthin contents decreased to a greater extent in the silages than in the hays (P < 0.001). Both hays exhibited the lowest ⊎-carotene concentrations (P < 0.001). The ⊍-tocopherol contents decreased in hays, but not in silages, compared to the fresh forages of both legumes (P < 0.001). The antioxidant activities were lower in the silages than in the hays and fresh forages (P < 0.001) and were very strongly related to the contents of polyphenols and proanthocyanidins (P < 0.001). Conclusion:Haymaking affected the fatty acid, carotenoid and ⊍-tocopherol contents to a greater extent but had a lesser effect on the antioxidant activities than silage-making, which were very strongly related to their contents of polyphenols and proanthocyanidins.

Feeding Dairy Ewes with Fresh or Dehydrated Sulla (Sulla coronarium L.) Forage. 1. Effects on Feed Utilization, Milk Production, and Oxidative Status

“…Meanwhile, SH, compared to both FSF and DSF, was characterized by higher fiber components and lower levels in protein, energy, vitamin E, phenolic compounds, and ALA; these differences can be attributed to either the more advanced development stage of the harvested forage, or consistent nutrient loss occurred during the hay-making process. In addition, Rufino-Moya et al [ 42 ] observed an analogous reduction in vitamin E and ALA due to the hay-making of sulla forage, whereas only a slight decrease was recorded in polyphenols and antioxidant activity.…”

Inclusion of Sainfoin in the Concentrate of Finishing Lambs: Fatty Acid Profiles of Rumen, Plasma, and Muscle

“…Fievez et al demonstrated that increased productions of anteiso -BCFA were linked to increased amylolytic populations. Moreover, although PACs have inhibitory effects on microbial growth and on proteolysis, reducing ruminal concentrations of BCFA, we suggest that the low PAC content in the sainfoin concentrates compared with that in fresh sainfoin , due to the pelleting process could not be enough to justify the changes in BCFA ruminal concentrations.…”

“…Evaluation of the FA profile of concentrates, plasma, and meat samples was performed at the CITA (Spain). The FA profile of the concentrates was analyzed using 500 mg of lyophilized samples following the method described by Rufino-Moya et al 12 For plasma and meat FA profiles, 2 mL and 500 mg of lyophilized samples, respectively, were extracted according to Lee et al 18 Afterward, all the samples were methylated as FA methyl esters using 4 mL of 0.5 M CH 3 ONa/CH 3 OH solution followed by 4 mL of acetyl chloride/CH 3 OH (1:10, v:v) and extracted in 3 mL of heptane. After, the FA concentration was determined in a Bruker Scion 436-GC gas chromatograph (Bruker, Billerica, MA, USA) with a flame ionization detector equipped with a CP-8400 autosampler and an SP-2560 capillary column (100 m × 0.25 mm ID × 0.20 μm for concentrate samples and 200 m × 0.25 mm ID × 0.20 μm for plasma and meat samples; Sigma-Aldrich, Saint Louis, MO, USA).…”

“…Sainfoin (Onobrychis viciifolia) is a Mediterranean forage legume with a high crude protein concentration and with a medium content of proanthocyanidins (PACs), also known as condensed tannins. Sainfoin is commonly preserved because its production is mainly obtained in the first spring cut.…”

Characterisation of the Fat Profile of Different Varieties of Hemp Seeds (Cannabis sativa L.) for Food Use

“…The fatty acid (FA) profile of the freeze-dried seeds was determined in a Bruker Scion 436 gas chromatograph with flame ionisation detector (Bruker, Billerica, MA, USA) equipped with a CP-8400 autosampler and an SP-2560 capillary column (100 m × 0.25 mm × 0.2 µm) (Supelco, Saint Louis, MO, USA) according to Rufino-Moya et al (2022) [7]. Briefly, 1 µL was injected with a split relation 1:125 at 280 • C; the oven temperature was set at 125 • C for 15 min and reached 190 • C at 90 min at 5 • C/min.…”