Studies on the Nutritional Value of Sorghum Grains with Varying Tannin Contents for Chicks

Rostagno, H. S.; Featherston, W. R.; Rogler, J. C.

doi:10.3382/ps.0520765

Cited by 67 publications

(27 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…As previously discussed, all these nutrients may potentially reduce or eliminate the negative effects of tannins. The negative effects of high-tannin diets on the incidence and severity of leg abnormalities have previously been reported by other researchers (Elkin et al 1978;Rostagno et al, 1973).…”

Section: Dietary Nutrient Manipulation To Improve the Performance Andmentioning

confidence: 77%

Dietary nutrient manipulation to improve the performance and tibia characteristics of broilers fed oak acorn (Quercus Brantii Lindl)

Houshmand

Hojati

Parsaie

2015

Rev. Bras. Cienc. Avic.

View full text Add to dashboard Cite

An experiment was conducted to evaluate the effects of dietary nutrients (protein, methionine, and choline) manipulation on the performance and tibia characteristics of broilers fed diets containing 15% oak acorn. A completely randomized design with five treatments and four replicates of 15 chicks each, was used. One group was fed a diet based on corn (without oak acorn) as control and other four groups were fed diets containing oak acorn with one of the following nutrient manipulation: without nutrient manipulation, high level of methionine (100% more than NRC), high level of CP (10% more than NRC), and addition of 0.2% choline. Starter and finisher diets were fed from one to 21 and 22 to 42 d of age, respectively. The results indicated that group fed diet without nutrient manipulation presented higher feed intake and worse feed conversion ratio (p<0.05) compared with the control group throughout the experiment. Elevated levels of methionine, protein, and choline had significant beneficial effects on feed conversion ratio during starter phase. Feeding oak acorn negatively influenced tibia bone characteristics (bone ash and strength) both at 21 and 42 d of age, whereas the supplementation with protein, methionine and choline prevented those negative effects. In conclusion, dietary inclusion of 15% oak acorn had negative effects on broiler performance and tibia characteristics. Detrimental effects of oak acorn, particularly on tibia bone, were reduced or prevented by increasing the dietary levels of choline, methionine, and protein.

show abstract

Section: Dietary Nutrient Manipulation To Improve the Performance Andmentioning

confidence: 77%

Dietary nutrient manipulation to improve the performance and tibia characteristics of broilers fed oak acorn (Quercus Brantii Lindl)

Houshmand

Hojati

Parsaie

2015

Rev. Bras. Cienc. Avic.

View full text Add to dashboard Cite

show abstract

“…The RSM used in this experiment contained 06% water-extractable tannin and tannin has been associated with depressed gain and poorer food conversion (Rostagno et al, 1973) although this is not a consistent feature (Connor «/ al., 1969). • -• • Apart from toxins, RSMs may differ in their contents of available amino acids.…”

Section: -7 5-8mentioning

confidence: 97%

Lupin and rapeseed meals in poultry diets: Effect on broiler performance and sensory evaluation of carcasses

Yule

McBride

1976

British Poultry Science

View full text Add to dashboard Cite

1. The effect of including lupin meal (Lupinus angustifolius), with or without rapeseed meal, in computer-formulated, least-cost diets for broilers has, been determined.2. In the first experiment the diets contained 0, 8 (with and without supplementary methionine, lysine, or methionine and lysine) or 16% lupin meal: addition of the lupin meal required a concomitant addition of 5 % rapeseed meal (by computer selection).3. The diets were fed from 38 to 65 d and did not affect live-weight but the efficiency of food utilisation was significantly worse on the 16 % lupin, 5% rapeseed meal diet than it was on the control diet.4. The second experiment was designed as a 2 x 4 factorial to separate any effect due to rapeseed meal from that due to lupin meal, the treatments, which were applied from 1 to 62 d, being 0, 8, 16 and 24% lupin meal with and without 5 % rapeseed meal.5. Birds gained more rapidly in the second experiment on diets containing 16 or 24% lupin meal whereas live-weight was depressed when 5% rapeseed meal was included in the diets containing 0 or 8% lupin.6. The 16 and 24% lupin treatments also had added dietary fat from 6 to 9 weeks of age and this may have ameliorated the adverse effect of rapeseed meal.7. Up to 16% lupin meal and 5% rapeseed meal had no detectable effect on the colour, appearance, flavour or texture of roasted chicken meat when evaluated by a trained taste panel.

show abstract

“…Sorghum, millets, and food legumes are important food crops of several countries in Asia, the Near and Middle East, and Africa. Sorghum has a condensed tannin content that varies from 0.13% to 7.2% and a tannic acid content varying from 0.37% to 1.57% (Rostango et al ., 1973;Subramanian et al ., 1983). Other foods with high tannin content include apple juice (48 mg/L) and cranberry juice (248 mg/L).…”

Section: (V) Consumption Of Tannin By Humansmentioning

confidence: 99%

Interaction of Plant Polyphenols with Salivary Proteins

Bennick

2002

Critical Reviews in Oral Biology & Medicine

384

265

View full text Add to dashboard Cite

Tannins are polyphenols that occur widespread in plant-based food. They are considered to be part of the plant defense system against environmental stressors. Tannins have a number of effects on animals, including growth-rate depression and inhibition of digestive enzymes. Tannins also have an effect on humans: They are, for example, the cause of byssinosis, a condition that is due to exposure to airborne tannin. Their biological effect is related to the great efficiency by which tannins precipitate proteins, an interaction that occurs by hydrophobic forces and hydrogen bonding. Two groups of salivary proteins, proline-rich proteins and histatins, are highly effective precipitators of tannin, and there is evidence that at least proline-rich proteins act as a first line of defense against tannins, perhaps by precipitating tannins in food and preventing their absorption from the alimentary canal. Proline plays an important role in the interaction of proline-rich proteins with tannins. In contrast, it is primarily basic residues that are responsible for the binding of histatins to tannin. The high concentration of tannin-binding proteins in human saliva may be related to the fruit and vegetable diet of human ancestors.

show abstract

Studies on the Nutritional Value of Sorghum Grains with Varying Tannin Contents for Chicks

Cited by 67 publications

References 8 publications

Dietary nutrient manipulation to improve the performance and tibia characteristics of broilers fed oak acorn (Quercus Brantii Lindl)

Dietary nutrient manipulation to improve the performance and tibia characteristics of broilers fed oak acorn (Quercus Brantii Lindl)

Lupin and rapeseed meals in poultry diets: Effect on broiler performance and sensory evaluation of carcasses

Interaction of Plant Polyphenols with Salivary Proteins

Contact Info

Product

Resources

About