<b>Tannin on non-degradable digestible protein from proteic sources in cattle rumen
Abstract
Several tannins at different inclusion levels of protein-rich food and water addition on the amount of rumen undegradable protein (RUP) and digestible RUP (RUPd) in the rumen were evaluated. Sixty treatments were analyzed, namely: three mixtures of tannin (with different concentrations of hydrolysable and condensed tannins) were added at four different amounts (0, 1, 2.5 and 5%) in three protein foods (soybean meal, whole soybean meal and peanut meal) with and without moisture. Samples were incubated in cattle, via rumen cannula, in triplicate, to quantify rumen degraded protein (RDP), rumen undegradable protein (RUP) and digestible RUP (RUPd). Divergence in protein nutritional rate, based on discriminating variables among the groups, was estimated by cluster analysis. Increase in RUPd of treatments required soybean meal with 2.5% tannin, with 85% of condensed tannins and 15% hydrolysable tannins, in an aqueous medium. The inclusion of tannin is recommended to test in in vivo evaluations for productivity increase and inclusion level used.
Downloads
References
Archana, A. B., Jadhav, M. V., & Kadam, V. J. (2010). Potential of tannnins: a review. Asian Journal of Plant Science, 9(4), 209–214.
Baxter, N. J., Lilley, T. H., Haslam; E. E., & Williamson, M. P. (1997). Multiple interactions between polyphenols and a salivary proline-rich protein repeat result in complexation and precipitation. Biochemistry, 36(18), 5566-5577.
Calsamiglia, S., & Stern, M. D. (1995). A three-step in vitro procedure for estimating intestinal digestion of protein in ruminants. Journal of Animal Science, 73(5), 1459-1465.
Charlton, A. J., Baxter, N. J., Khan, M.L., Moir, A. J. G., Haslam, E., Davies, A. P., & Williamson, M. P. (2002) Polyphenol/peptide binding and precipitation. Journal of Agricultural and Food Chemistry. 50(6), 1593-1601.
Detmann, E., Queiroz, A. C., & Cabral, L. S. (2012). Avaliação do nitrogênio total (proteína bruta) pelo método de kjeldahl. In. Detmann, E., Souza, M. A., Valadares Filho, S. C., Berchielli, T. T., Cabral, L. S., Ladeira, M. M., Souza, M. A., Queiroz, A. C., Saliba, E. O. S., Pina, D. S., & Azevedo, J. A. G. Métodos para Análise de Alimentos - INCT - Ciência Animal. 1. ed. Visconde do Rio Branco: Suprema. (p. 51-68).
Hatano, T., & Hemingway, R. W. (1996). Association of (+)-catechin and catechin-(4 alpha->8)- catechin with oligopeptides. Chemical Communications. 22(1), 2537-2538.
Jobstl, E., Howse, J. R., Fairclough, J. P. A., & Williamson, M. P. (2006) Noncovalent cross-linking of casein by epigallocatechin gallate characterized by single molecule force microscopy. Journal of Agricultural and Food Chemistry. 54(12), 4077-4081.
Khanbabaee, K., & Van Ree, T. (2001) Tannins: Classification and definition. Natural Product Reports. 18(6), 641-649.
Mezzomo, R., Paulino, P. V. R., Detmann, E., Valadares Filho, S. C., Paulino, M. F., Monnerat, J.P.I.S., … Moura, L. S. (2011). Influence of condensed tannin on intake, digestibility and efficiency of protein utilization in beef steers fed high concentrate diet. Livestock Science. 141(1), 1-11.
Murray, N. J., Williamson, M. P., Lilley, T. H., & Haslam, E. (1994). Study Of The Interaction Between Salivary Proline-Rich Proteins And A Polyphenol By 1H-NMR Spectroscopy. European Journal of Biochemistry. 219(3), 923-935.
Oh, H. I., Hoff, J. E., Armstrong, G. S., & Haff, L. A. (1980). Hydrophobic interaction in tannin-protein complexes. Journal of Agricultural and Food Chemistry. 28(2), 394-398.
Valadares Filho, S. C., Machado, P. A. S., Chizzotti, M. L., Magalhães, K. A., Rocha Junior, V. R., & Capelle, E. R. (2010). Tabelas brasileiras de composição de alimentos para bovinos. 3.ed. Viçosa, MG: UFV.
Wroblewski, K., Muhandiram, R., Chakrabartty, A., & Bennick, A. (2001). The molecular interaction of human salivary histatins with polyphenolic compounds. European Journal of Biochemistry. 268(16), 4384-4397.
DECLARATION OF ORIGINALITY AND COPYRIGHTS
- I Declare that current article is original and has not been submitted for publication, in part or in whole, to any other national or international journal.
The copyrights belong exclusively to the authors. Published content is licensed under Creative Commons Attribution 4.0 (CC BY 4.0) guidelines, which allows sharing (copy and distribution of the material in any medium or format) and adaptation (remix, transform, and build upon the material) for any purpose, even commercially, under the terms of attribution.
Read this link for further information on how to use CC BY 4.0 properly.
