Assessment of Anti-nutritive Activity of Tannins in Tea By-products Based on In vitro Rumen Fermentation

Nutritive values of green and black tea by-products and anti-nutritive activity of their tannins were evaluated in an in vitro rumen fermentation using various molecular weights of polyethylene glycols (PEG), polyvinyl pyrrolidone (PVP) and polyvinyl polypyrrolidone as tannin-binding agents. Signifi...

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Detalles Bibliográficos
Autores principales: Kondo, Makoto, Hirano, Yoshiaki, Ikai, Noriyuki, Kita, Kazumi, Jayanegara, Anuraga, Yokota, Hiro-omi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4213701/
https://www.ncbi.nlm.nih.gov/pubmed/25358316
http://dx.doi.org/10.5713/ajas.2014.14204

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4213701/
https://www.ncbi.nlm.nih.gov/pubmed/25358316
http://dx.doi.org/10.5713/ajas.2014.14204

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