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dc.contributor.authorRodríguez, R.es_ES
dc.contributor.authorFrutos, Pilares_ES
dc.contributor.authorFondevila, M.es_ES
dc.date.accessioned2015-08-21T11:03:39Z-
dc.date.available2015-08-21T11:03:39Z-
dc.date.issued2015-
dc.identifier.citationAnimal Feed Science and Technology 205: 42-48 (2015)es_ES
dc.identifier.issn0377-8401-
dc.identifier.urihttp://hdl.handle.net/10261/121335-
dc.description7 páginas, 3 figuras, 2 tablas.es_ES
dc.description.abstractThe aim of this paper was to propose a new approach to evaluate the effect of tannins on rumen microbial fermentation in terms of biological effect (proportion of the response if tannins are inactivated, BE) and reactivity (capability of tannins to bind chemically with different amounts of a reagent), by recording gas production in 24 h in vitro incubation of substrates with increasing levels (0.025-1 g/g substrate) of polyethylene glycol (PEG). Three tropical browse legumes with different tannin contents (Acacia cornigera, Albizia lebbekoides and Leucaena leucocephala) were chosen as model substrates. The reactivity index (RI, mg PEG) and absolute reactivity index (aRI, mg PEG/ml gas) were estimated from the rate coefficient of fitting gas production per unit of added PEG to an exponential equation for each incubation time. The RI characterises each specific tannin source, and depends on the potential fermentation of the plant. The average RI values of A. cornigera, L. leucocephala and A. lebbekoides were 70.4, 36.3 and 55.7 mg PEG, respectively. The aRI is a tool for species comparison, because it is referred to the total volume of gas produced. It was higher in A. lebbekoides, intermediate in A. cornigera and lowest in L. leucocephala (1.57, 0.76 and 1.14 mg PEG/ml gas, respectively; P=0.012). This index was higher at 6 h than at 12 and 24 h (1.62, 0.96 and 0.89 mg PEG/ml gas, P<0.001). The estimation of these indexes is a simple and inexpensive tool that gives a more complete view of the biological activity pattern of tannins in practical conditions, complementing that of other biological effect indexes and avoiding the biases that arise from their chemical analysis.es_ES
dc.description.sponsorshipThis work was financed with the participation ofthe Department of Industry and Innovation of the Government of Aragón and the European Social Fund. The work of Dr. R. Rodríguez in the University of Zaragoza was financed through a MAEC-AECID fellowship.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsclosedAccesses_ES
dc.subjectTanninses_ES
dc.subjectReactivityes_ES
dc.subjectTropical legumeses_ES
dc.subjectFermentationes_ES
dc.subjectModellinges_ES
dc.titleA new index to estimate reactivity and biological effect of tannins, using tropical browse legumes as a modeles_ES
dc.typeartículoes_ES
dc.identifier.doi10.1016/j.anifeedsci.2015.04.007-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.anifeedsci.2015.04.007es_ES
dc.identifier.e-issn1873-2216-
dc.contributor.funderGobierno de Aragónes_ES
dc.contributor.funderEuropean Commissiones_ES
dc.contributor.funderMinisterio de Asuntos Exteriores y Cooperación (España)es_ES
dc.relation.csices_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100000780es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003767es_ES
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