Silage Fermentative Quality and Characteristics of Anthocyanin Stability in Anthocyanin-rich Corn (Zea mays L.)

Hosoda, Kenji; Eruden, Bayaru; Matsuyama, Hiroki; Shioya, Shigeru

doi:10.5713/ajas.2009.80525

Cited by 19 publications

(35 citation statements)

References 20 publications

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“…; Hosoda et al . ). In general, it has been pointed out that intact rice has low fermentative quality when it is prepared as a silage (Nakui et al .…”

Section: Discussionmentioning

confidence: 97%

“…In ruminant animals, additionally, our research group utilized anthocyanin‐rich corn silage and pigment from anthocyanin‐rich corn to find that anthocyanin feeding improved both enzymatic and non‐enzymatic antioxidant defenses (Hosoda et al . , ,b). On the other hand, in Japan there are a number of native varieties of purple rice, which is abundant in anthocyanin.…”

Section: Introductionmentioning

confidence: 99%

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Fermentative quality of purple rice (Oryza sativa L.) silage and its effects on digestibility, ruminal fermentation and oxidative status markers in sheep: A preliminary study

et al. 2012

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Some anthocyanins have been reported to exhibit antioxidant activity and to enhance antioxidant enzyme activity. The aim of this study was to determine the fermentative quality of purple rice, which is abundant in anthocyanin, and its effects on digestibility, ruminal fermentation and oxidative status markers in sheep. The whole crop silages of purple and control rice were prepared in drum silos after the materials were chopped and lactic acid bacteria was inoculated. These were followed by a feeding trial using eight wethers in a 2 × 2 crossover design. Both the purple and control rice silages showed excellent fermentative qualities. Although the purple rice silage contained abundant anthocyanin, it had inadequate nutritional values in comparison to the control rice silage, including higher levels of fiber fractions, lower nutrient digestibility and lower production of ruminal volatile fatty acids. The feeding of the purple rice silages led to an elevation in plasma activity of superoxide dismutase, which is an important antioxidant enzyme. The results of this study suggest that purple rice may become a source of anthocyanin to improve oxidative status in ruminants. To achieve that, however, a new variety of purple rice with good nutritional value is needed for practical use as a ruminant feed.

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“…; Hosoda et al . ). In general, it has been pointed out that intact rice has low fermentative quality when it is prepared as a silage (Nakui et al .…”

Section: Discussionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Fermentative quality of purple rice (Oryza sativa L.) silage and its effects on digestibility, ruminal fermentation and oxidative status markers in sheep: A preliminary study

et al. 2012

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“…Whole‐crop corns at the yellow ripe stage, grown in a field at the National Institute of Livestock and Grassland Science (Nasushiobara, Tochigi, Japan), were harvested (1.2 cm theoretical length of cut), baled and wrapped with white plastic film as previously reported (Nishida et al . 2007; Hosoda et al . 2009).…”

Section: Methodsmentioning

confidence: 99%

Effect of anthocyanin‐rich corn silage on digestibility, milk production and plasma enzyme activities in lactating dairy cows

Hosoda

Eruden

Matsuyama

et al. 2011

Animal Science Journal

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Anthocyanin in purple corn (Zea mays L.) has been reported to show several functional and biological attributes, displaying antioxidant, antiobesity and antidiabetic effects in monogastric animals. The objective of this study was to investigate the effect of feeding anthocyanin-rich corn (Zea mays L., Choko C922) silage on digestibility, milk production and plasma enzyme activities in lactating dairy cows. The cows were fed diets based on the control corn or the anthocyanin-rich corn silage (AR treatment) in a crossover design. The anthocyanin-rich corn silage-based diet had a lower starch content, nutrient digestibility and total digestible nutrients content when compared to the control diet. The milk yield, lactose and solids-not-fat contents in the AR-treatment cows were lower than in the control cows. The feeding of the anthocyanin-rich corn silage led to a reduction in aspartate aminotransferase (AST) activity and an increase in superoxide dismutase (SOD) activity in the plasma. These data suggest that the anthocyanin-rich corn has a lowering effect on AST activity with concomitant enhancement of SOD activity in lactating dairy cows. However, a new variety of anthocyanin-rich corn with good nutritional value is needed for practical use as a ruminant feed.

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“…Studies focused on the effect of anthocyanin on yeast cell metabolism and the fermentative quality of silage from pigmented maize (Morata et al 2003;Hosoda et al 2009) have been reported, but there is limited information about the performance of anthocyanin-rich maize in the dry-grind process. Pigmented maize samples can be processed in dry-grind ethanol plants to increase the coproduct value.…”

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confidence: 99%

Use of Pigmented Maize in Both Conventional Dry‐Grind and Modified Processes Using Granular Starch Hydrolyzing Enzyme

et al. 2016

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Cereal Chem. 93(4):344-351In the dry-grind ethanol process, distillers dried grains with solubles (DDGS) is the main coproduct, which is primarily used as an ingredient in ruminant animal diets. Increasing the value of DDGS will improve the profitability of the dry-grind ethanol process. One way to increase DDGS value is to use pigmented maize as the feedstock for ethanol production. Pigmented maize is rich in anthocyanin content, and the anthocyanin imparts red, blue, and purple color to the grain. It is reported that anthocyanin would be absorbed by yeast cell walls during the fermentation process. The effects of anthocyanin on fermentation characteristics in the dry-grind process are not known. In this study, the effects of anthocyanin in conventional (conventional starch hydrolyzing enzymes) and modified (granular starch hydrolyzing enzymes [GSHE]) dry-grind processes were evaluated. The modified process using GSHE replaced high-temperature liquefaction. The ethanol conversion efficiencies of pigmented maize were comparable to that of yellow dent corn in both conventional (78.4 ± 0.5% for blue maize, 74.3 ± 0.4% for red maize, 81.2 ± 1.0% for purple maize, and 75.1 ± 0.2% for yellow dent corn) and modified dry-grind processes using GSHE (83.8 ± 0.8% for blue maize, 81.1 ± 0.3% for red maize, 93.5 ± 0.8% for purple maize, and 85.6 ± 0.1% for yellow dent corn). Total anthocyanin content in DDGS from the modified process was 1.4, 1.9, and 2.4 times of that from the conventional process for purple, red, and blue maize samples, respectively. These results indicated that pigmented maize rich in anthocyanin did not negatively affect the fermentation characteristics of the dry-grind process and that there was a potential to use pigmented maize in the dry-grind process, especially when using GSHE. † Corresponding

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Silage Fermentative Quality and Characteristics of Anthocyanin Stability in Anthocyanin-rich Corn (Zea mays L.)

Cited by 19 publications

References 20 publications

Fermentative quality of purple rice (Oryza sativa L.) silage and its effects on digestibility, ruminal fermentation and oxidative status markers in sheep: A preliminary study

Fermentative quality of purple rice (Oryza sativa L.) silage and its effects on digestibility, ruminal fermentation and oxidative status markers in sheep: A preliminary study

Effect of anthocyanin‐rich corn silage on digestibility, milk production and plasma enzyme activities in lactating dairy cows

Use of Pigmented Maize in Both Conventional Dry‐Grind and Modified Processes Using Granular Starch Hydrolyzing Enzyme

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