Comparative effects of extracted polyphenols from black and green tea wastes on in-vitro fermentability of feed ingredients

Detalhes bibliográficos
Autor(a) principal: Gheshlagh, Nazak Shokrani
Data de Publicação: 2021
Outros Autores: Paya, Hamid, Taghizadeh, Akbar, Mohammadzadeh, Hamid, Palangi, Valiollah, Mehmannavaz, Yousef
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Semina. Ciências Agrárias (Online)
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/42743
Resumo: The effect of using black and green tea waste extracts on the diet nutritional value was investigated with three methods of in vitro degradability, gas production, and McNiven's enzymatic digestion in the present experiment. Total phenolic compounds and total tannin for green tea extract were 20.3% and 14.8% of dry matter (DM), respectively, and for black tea were 18.7% and 12.7% of dry matter, respectively. The addition of green and black tea waste extracts reduced both gas production during incubation hours and dry matter degradability (DMD) in the diet (p < 0.05). A significantly reduced ruminal dry matter disappearance (p < 0.05) and a significantly increased post-ruminal dry matter disappearance (p < 0.05) were observed by adding black and green tea waste extracts. According to the results, the dry matter disappearance throughout the gastrointestinal tract was not significantly different between treatments. It can generally be concluded that the addition of phenolic compounds can be used depending on the nutritional strategy, such as reducing ruminal degradability and increasing rumen nutrient escape.
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spelling Comparative effects of extracted polyphenols from black and green tea wastes on in-vitro fermentability of feed ingredientsEfeitos comparativos dos polifenóis extraídos dos resíduos do chá preto e verde na fermentabilidade in vitro dos ingredientes da raçãoBlack and green tea wasteGastrointestinal tract. In vitroNutritional value.Resíduos de chá preto e verdeIn vitroTrato gastrointestinalValor nutricional.The effect of using black and green tea waste extracts on the diet nutritional value was investigated with three methods of in vitro degradability, gas production, and McNiven's enzymatic digestion in the present experiment. Total phenolic compounds and total tannin for green tea extract were 20.3% and 14.8% of dry matter (DM), respectively, and for black tea were 18.7% and 12.7% of dry matter, respectively. The addition of green and black tea waste extracts reduced both gas production during incubation hours and dry matter degradability (DMD) in the diet (p < 0.05). A significantly reduced ruminal dry matter disappearance (p < 0.05) and a significantly increased post-ruminal dry matter disappearance (p < 0.05) were observed by adding black and green tea waste extracts. According to the results, the dry matter disappearance throughout the gastrointestinal tract was not significantly different between treatments. It can generally be concluded that the addition of phenolic compounds can be used depending on the nutritional strategy, such as reducing ruminal degradability and increasing rumen nutrient escape.O efeito do uso de extratos de resíduos de chá preto e verde sobre o valor nutricional da dieta foi investigado com três métodos de degradabilidade in vitro, produção de gás e digestão enzimática de McNiven no presente experimento. Os compostos fenólicos totais e o tanino total para o extrato de chá verde foram 20,3% e 14,8% da matéria seca, respectivamente, e para o chá preto foram 18,7% e 12,7% da matéria seca, respectivamente. A adição de extratos de resíduos de chá verde e preto reduziu a produção de gases durante as horas de incubação e a degradabilidade da matéria seca da dieta (p < 0,05). Um desaparecimento de matéria seca ruminal significativamente reduzido (p < 0,05) e um desaparecimento de matéria seca pós-ruminal significativamente aumentado (p < 0,05) foram observados pela adição de extratos de resíduos de chá preto e verde. De acordo com os resultados, o desaparecimento da matéria seca ao longo do trato gastrointestinal não foi significativamente diferente entre os tratamentos. Em geral, pode-se concluir que a adição de compostos fenólicos pode ser utilizada dependendo da estratégia nutricional, como redução da degradabilidade ruminal e aumento do escape ruminal de nutrientes.UEL2021-04-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4274310.5433/1679-0359.2021v42n3Supl1p2005Semina: Ciências Agrárias; Vol. 42 No. 3Supl1 (2021); 2005-2022Semina: Ciências Agrárias; v. 42 n. 3Supl1 (2021); 2005-20221679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/42743/29491Copyright (c) 2021 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessGheshlagh, Nazak ShokraniPaya, HamidTaghizadeh, AkbarMohammadzadeh, HamidPalangi, ValiollahMehmannavaz, Yousef2022-09-30T16:51:51Zoai:ojs.pkp.sfu.ca:article/42743Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-09-30T16:51:51Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Comparative effects of extracted polyphenols from black and green tea wastes on in-vitro fermentability of feed ingredients
Efeitos comparativos dos polifenóis extraídos dos resíduos do chá preto e verde na fermentabilidade in vitro dos ingredientes da ração
title Comparative effects of extracted polyphenols from black and green tea wastes on in-vitro fermentability of feed ingredients
spellingShingle Comparative effects of extracted polyphenols from black and green tea wastes on in-vitro fermentability of feed ingredients
Gheshlagh, Nazak Shokrani
Black and green tea waste
Gastrointestinal tract. In vitro
Nutritional value.
Resíduos de chá preto e verde
In vitro
Trato gastrointestinal
Valor nutricional.
title_short Comparative effects of extracted polyphenols from black and green tea wastes on in-vitro fermentability of feed ingredients
title_full Comparative effects of extracted polyphenols from black and green tea wastes on in-vitro fermentability of feed ingredients
title_fullStr Comparative effects of extracted polyphenols from black and green tea wastes on in-vitro fermentability of feed ingredients
title_full_unstemmed Comparative effects of extracted polyphenols from black and green tea wastes on in-vitro fermentability of feed ingredients
title_sort Comparative effects of extracted polyphenols from black and green tea wastes on in-vitro fermentability of feed ingredients
author Gheshlagh, Nazak Shokrani
author_facet Gheshlagh, Nazak Shokrani
Paya, Hamid
Taghizadeh, Akbar
Mohammadzadeh, Hamid
Palangi, Valiollah
Mehmannavaz, Yousef
author_role author
author2 Paya, Hamid
Taghizadeh, Akbar
Mohammadzadeh, Hamid
Palangi, Valiollah
Mehmannavaz, Yousef
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Gheshlagh, Nazak Shokrani
Paya, Hamid
Taghizadeh, Akbar
Mohammadzadeh, Hamid
Palangi, Valiollah
Mehmannavaz, Yousef
dc.subject.por.fl_str_mv Black and green tea waste
Gastrointestinal tract. In vitro
Nutritional value.
Resíduos de chá preto e verde
In vitro
Trato gastrointestinal
Valor nutricional.
topic Black and green tea waste
Gastrointestinal tract. In vitro
Nutritional value.
Resíduos de chá preto e verde
In vitro
Trato gastrointestinal
Valor nutricional.
description The effect of using black and green tea waste extracts on the diet nutritional value was investigated with three methods of in vitro degradability, gas production, and McNiven's enzymatic digestion in the present experiment. Total phenolic compounds and total tannin for green tea extract were 20.3% and 14.8% of dry matter (DM), respectively, and for black tea were 18.7% and 12.7% of dry matter, respectively. The addition of green and black tea waste extracts reduced both gas production during incubation hours and dry matter degradability (DMD) in the diet (p < 0.05). A significantly reduced ruminal dry matter disappearance (p < 0.05) and a significantly increased post-ruminal dry matter disappearance (p < 0.05) were observed by adding black and green tea waste extracts. According to the results, the dry matter disappearance throughout the gastrointestinal tract was not significantly different between treatments. It can generally be concluded that the addition of phenolic compounds can be used depending on the nutritional strategy, such as reducing ruminal degradability and increasing rumen nutrient escape.
publishDate 2021
dc.date.none.fl_str_mv 2021-04-22
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/42743
10.5433/1679-0359.2021v42n3Supl1p2005
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/42743
identifier_str_mv 10.5433/1679-0359.2021v42n3Supl1p2005
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/42743/29491
dc.rights.driver.fl_str_mv Copyright (c) 2021 Semina: Ciências Agrárias
http://creativecommons.org/licenses/by-nc/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2021 Semina: Ciências Agrárias
http://creativecommons.org/licenses/by-nc/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 42 No. 3Supl1 (2021); 2005-2022
Semina: Ciências Agrárias; v. 42 n. 3Supl1 (2021); 2005-2022
1679-0359
1676-546X
reponame:Semina. Ciências Agrárias (Online)
instname:Universidade Estadual de Londrina (UEL)
instacron:UEL
instname_str Universidade Estadual de Londrina (UEL)
instacron_str UEL
institution UEL
reponame_str Semina. Ciências Agrárias (Online)
collection Semina. Ciências Agrárias (Online)
repository.name.fl_str_mv Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)
repository.mail.fl_str_mv semina.agrarias@uel.br
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