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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...
Autores principales: | , , , , , |
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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
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Materias: | |
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 |
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author | Kondo, Makoto Hirano, Yoshiaki Ikai, Noriyuki Kita, Kazumi Jayanegara, Anuraga Yokota, Hiro-omi |
author_facet | Kondo, Makoto Hirano, Yoshiaki Ikai, Noriyuki Kita, Kazumi Jayanegara, Anuraga Yokota, Hiro-omi |
author_sort | Kondo, Makoto |
collection | PubMed |
description | 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. Significant improvement in gas production by addition of PEG4000, 6000 and 20000 and PVP was observed only from black tea by-product, but not from green tea by-product. All tannin binding agents increased NH(3)-N concentration from both green and black tea by-products in the fermentation medium, and the PEG6000 and 20000 showed relatively higher improvement in the NH(3)-N concentration. The PEG6000 and 20000 also improved in vitro organic matter digestibility and metabolizable energy contents of both tea by-products. It was concluded that high molecular PEG would be suitable to assess the suppressive activity of tannins in tea by-products by in vitro fermentation. Higher responses to gas production and NH(3)-N concentration from black tea by-product than green tea by-product due to PEG indicate that tannins in black tea by-product could suppress rumen fermentation more strongly than that in green tea by-product. |
format | Online Article Text |
id | pubmed-4213701 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2014 |
publisher | Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) |
record_format | MEDLINE/PubMed |
spelling | pubmed-42137012014-11-03 Assessment of Anti-nutritive Activity of Tannins in Tea By-products Based on In vitro Rumen Fermentation Kondo, Makoto Hirano, Yoshiaki Ikai, Noriyuki Kita, Kazumi Jayanegara, Anuraga Yokota, Hiro-omi Asian-Australas J Anim Sci Article 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. Significant improvement in gas production by addition of PEG4000, 6000 and 20000 and PVP was observed only from black tea by-product, but not from green tea by-product. All tannin binding agents increased NH(3)-N concentration from both green and black tea by-products in the fermentation medium, and the PEG6000 and 20000 showed relatively higher improvement in the NH(3)-N concentration. The PEG6000 and 20000 also improved in vitro organic matter digestibility and metabolizable energy contents of both tea by-products. It was concluded that high molecular PEG would be suitable to assess the suppressive activity of tannins in tea by-products by in vitro fermentation. Higher responses to gas production and NH(3)-N concentration from black tea by-product than green tea by-product due to PEG indicate that tannins in black tea by-product could suppress rumen fermentation more strongly than that in green tea by-product. Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2014-11 /pmc/articles/PMC4213701/ /pubmed/25358316 http://dx.doi.org/10.5713/ajas.2014.14204 Text en Copyright © 2014 by Asian-Australasian Journal of Animal Sciences This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License http://creativecommons.org/licenses/by-nc/3.0/ which permits unrestricted noncommercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Article Kondo, Makoto Hirano, Yoshiaki Ikai, Noriyuki Kita, Kazumi Jayanegara, Anuraga Yokota, Hiro-omi Assessment of Anti-nutritive Activity of Tannins in Tea By-products Based on In vitro Rumen Fermentation |
title | Assessment of Anti-nutritive Activity of Tannins in Tea By-products Based on In vitro Rumen Fermentation |
title_full | Assessment of Anti-nutritive Activity of Tannins in Tea By-products Based on In vitro Rumen Fermentation |
title_fullStr | Assessment of Anti-nutritive Activity of Tannins in Tea By-products Based on In vitro Rumen Fermentation |
title_full_unstemmed | Assessment of Anti-nutritive Activity of Tannins in Tea By-products Based on In vitro Rumen Fermentation |
title_short | Assessment of Anti-nutritive Activity of Tannins in Tea By-products Based on In vitro Rumen Fermentation |
title_sort | assessment of anti-nutritive activity of tannins in tea by-products based on in vitro rumen fermentation |
topic | Article |
url | 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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