Effects of several levels of extracted tannin from grape pomace on intestinal digestibility of soybean meal

Alipour, D; Rouzbehan, Y.

doi:10.1016/j.livsci.2009.11.003

Cited by 31 publications

(25 citation statements)

References 24 publications

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“…The result of this study was in agreement with the results of those studies. Microbial degradation of carbohydrates was reduced in tannin-containing feedstuffs because of binding of microorganism or enzymes to tannin (Muhammed et al 1994) or diminishing number of bacteria bond to feed particles decreased gas production values previously reported (Alipour & Rouzbehan 2010). Babayemi et al (2004) also reported that varying in vitro gas production values may be associated with condense Table 1.…”

Section: Resultsmentioning

confidence: 98%

The effects of dried pistachio (Pistachio veraL.) by-product addition on corn silage fermentation andin vitromethane production

Denek

Aydin

Can

2016

Journal of Applied Animal Research

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The objective of this study was to determine the effect of adding different levels of pistachio by-product (PB) on the fermentation quality, nutritive value and in vitro methane (CH 4 ) production of corn silage. For this purpose, silages were prepared in the 1.5 l glass jars by adding with 2%, 4%, 6%, 8% and 10% pistachio PB (as a dry matter basis). The results showed that addition of 6%, 8% and 10% pistachio PB levels decreased (P < 0.05) silage acetic acid content. Increment of pistachio PB level increased (P < 0.05) silage propionic acid content, but it decreased (P < 0.05) ammonia nitrogen values. Addition of all levels of pistachio PB decreased (P < 0.05) gas production (from 251.70 to 196.76 ml/g dry matter (DM)), in vitro organic matter digestibility (from 70.26% to 61.62%) and metabolizable energy (from 9.69% to 8.27 MJ/kg DM) values. Similarly, increment-level pistachio PB decreased (P < 0.05) of in vitro methane production level. As a result, pistachio PB might have a potential usage value as silage additive when undesired ruminal methane production is aimed to be suppressed by ruminant. ARTICLE HISTORY

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Section: Resultsmentioning

confidence: 98%

The effects of dried pistachio (Pistachio veraL.) by-product addition on corn silage fermentation andin vitromethane production

Denek

Aydin

Can

2016

Journal of Applied Animal Research

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“…The wethers ingested the offered diets almost completely and there were few refusals in WS, WP and CD in spite of the fact that winery wastes contain high levels of tannins (Lee & Talcott ; Besharati & Taghizadeh ; Alipour & Rouzbehan ), which are known to be unpalatable to ruminants (Mangan ; Provenza et al . ; Makkar ).…”

Section: Discussionmentioning

confidence: 99%

“…). Indeed, both in vitro (Alipour & Rouzbehan ) and in vivo (Besharati & Taghizadeh ; Abarghuei et al . ), feeding winery grape pomace decreased NH 3 ‐N concentrations in the rumen because the tannin slowed the rate of fermentation (i.e.…”

Section: Discussionmentioning

confidence: 99%

Effects of feeding polyphenol‐rich winery wastes on digestibility, nitrogen utilization, ruminal fermentation, antioxidant status and oxidative stress in wethers

Ishida

Kishi

Oishi

et al. 2014

Animal Science Journal

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Four wethers were used in a 4 × 4 Latin square design experiment to evaluate the availability of two types of winery wastes, winery sediment and grape pomace, as ruminant feeds possessing antioxidant activities. Each wether was assigned to one of the following four treatments: (i) 75 g/kg winery sediment (WS) on a dry matter (DM) basis; (ii) 166 g/kg DM winery grape pomace (WP); (iii) control diet (CD; 17 g/kg DM soybean meal);and (iv) only tall fescue hay (TFH; no additive). Winery sediment and grape pomace had high levels of polyphenols and of radical scavenging activities. Feeding with winery sediment and grape pomace did not negatively affect the intake, but it depressed crude protein (CP) digestibility compared with CD (P = 0.052 and P < 0.01 for WS and WP, respectively). Polyphenols in winery wastes decreased ruminal ammonia production (P = 0.089 and P < 0.05), likely due to their inhibitive effect on microbial activities in the rumen. The addition of winery sediment and grape pomace decreased urinary 8-hydroxy-2'-deoxyguanosine (8-OHdG; an index of oxidative damages) excretion per day (P < 0.05 and P = 0.059). The results indicated that winery sediment and grape pomace could alter nitrogen metabolism and/or act as new antioxidants for ruminants.

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“…This is most likely attributed to the strong interaction between protein and tannins. The complexation between protein and tannin limited the digestibility of grape seed protein because tannin is believed to be an inhibitor of digestive enzymes (Gonc¸alves et al, 2007;Alipour & Rouzbehan, 2010).…”

Section: Grape Seed Proteinmentioning

confidence: 99%

Functional components of grape pomace: their composition, biological properties and potential applications

Ahmedna

2012

Int J of Food Sci Tech

340

230

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Summary The roles of functional foods on human health have been realised by more and more researchers, food producers and consumers. Functional food ingredients from both plant and animal sources such as dietary fibre, soy protein isolate, whey protein isolate and omega 3 fatty acid have been widely used in functional food product development. Many fruit processing by‐products such as grape, apple and orange peels are rich in bioactive phytochemicals, dietary fibre and unsaturated fatty acids, hence have potential to serve as functional food ingredients. In this review, we summarise recent advancement of research in grape pomace (GP), the residual of grapes after wine making. The polyphenol profile of GP and their biological, antioxidant and antimicrobial activities, the stability of GP polyphenols in food system, the interaction between GP polyphenol and other food ingredients, as well as the functionalities of grape seed oil and GP fibre are covered.

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Effects of several levels of extracted tannin from grape pomace on intestinal digestibility of soybean meal

Cited by 31 publications

References 24 publications

The effects of dried pistachio (Pistachio veraL.) by-product addition on corn silage fermentation andin vitromethane production

The effects of dried pistachio (Pistachio veraL.) by-product addition on corn silage fermentation andin vitromethane production

Effects of feeding polyphenol‐rich winery wastes on digestibility, nitrogen utilization, ruminal fermentation, antioxidant status and oxidative stress in wethers

Functional components of grape pomace: their composition, biological properties and potential applications

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