Relationship between chemical components, bacterial adherence and in vitro fermentation of tropical forage legumes

Detalhes bibliográficos
Autor(a) principal: Fluck,Ana Carolina
Data de Publicação: 2013
Outros Autores: Kozloski,Gilberto Vilmar, Martins,Andressa Ana, Mezzomo,Mariana Patricia, Zanferari,Filipe, Stefanello,Simone
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência e Agrotecnologia (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542013000500010
Resumo: Inclusion of forage legumes in diet may improve tropical ruminant systems productivity and sustainability. However, it is not well stablished which chemical components more impact their nutritional value. The relationship between chemical composition and in vitro fermentation of tropical forage legume was evaluated with the objective of obtaining indicators of their nutritional value. Samples of Crotalaria spectabilis, Cajanus cajan, Macrotyloma axillare, Mucuna aterrina, Stylosantis sp. and Canavalia ensiformis, cut from plants at growth age between 47 to 110 days, were analysed. Total gas production showed negative correlation (P<0.05) with total N (R=-0.51), acid detergent fibre (ADF, R=-0.62) and acid detergent lignin (ADL, R=-0.65), and positive correlation with non-fibre carbohydrates (NFC, R=0.70). Gas production rate was negatively related (P<0.05) to NDF (R=-0.73), ADF (R=-0.62) and ADL (R=-0.74). Ammonia concentration in the incubation medium was positively related (P<0.05) to total (R=0.74) and soluble (R=0.56) N, and negatively related to NFC (R=-0.81). The level of bacterial adhesion on residue of incubation was negatively related (P<0.05) to cell wall components, mainly to ADL (R=-0.57). The inclusion of polyehtylene glycol increased both gas volume and gas production rate whereas decreased ammonia concentration (P<0.05). In conclusion, even at low concentrations tannins impact the in vitro fermentation of tropical legumes. However, among the analyzed chemical components, the ADL was the best indicator of the nutritional value of the tropical forage legumes.
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spelling Relationship between chemical components, bacterial adherence and in vitro fermentation of tropical forage legumesGas productionligninnutritional valuephenolic compoundstanninsInclusion of forage legumes in diet may improve tropical ruminant systems productivity and sustainability. However, it is not well stablished which chemical components more impact their nutritional value. The relationship between chemical composition and in vitro fermentation of tropical forage legume was evaluated with the objective of obtaining indicators of their nutritional value. Samples of Crotalaria spectabilis, Cajanus cajan, Macrotyloma axillare, Mucuna aterrina, Stylosantis sp. and Canavalia ensiformis, cut from plants at growth age between 47 to 110 days, were analysed. Total gas production showed negative correlation (P<0.05) with total N (R=-0.51), acid detergent fibre (ADF, R=-0.62) and acid detergent lignin (ADL, R=-0.65), and positive correlation with non-fibre carbohydrates (NFC, R=0.70). Gas production rate was negatively related (P<0.05) to NDF (R=-0.73), ADF (R=-0.62) and ADL (R=-0.74). Ammonia concentration in the incubation medium was positively related (P<0.05) to total (R=0.74) and soluble (R=0.56) N, and negatively related to NFC (R=-0.81). The level of bacterial adhesion on residue of incubation was negatively related (P<0.05) to cell wall components, mainly to ADL (R=-0.57). The inclusion of polyehtylene glycol increased both gas volume and gas production rate whereas decreased ammonia concentration (P<0.05). In conclusion, even at low concentrations tannins impact the in vitro fermentation of tropical legumes. However, among the analyzed chemical components, the ADL was the best indicator of the nutritional value of the tropical forage legumes.Editora da UFLA2013-10-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542013000500010Ciência e Agrotecnologia v.37 n.5 2013reponame:Ciência e Agrotecnologia (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLA10.1590/S1413-70542013000500010info:eu-repo/semantics/openAccessFluck,Ana CarolinaKozloski,Gilberto VilmarMartins,Andressa AnaMezzomo,Mariana PatriciaZanferari,FilipeStefanello,Simoneeng2013-11-11T00:00:00Zoai:scielo:S1413-70542013000500010Revistahttp://www.scielo.br/cagroPUBhttps://old.scielo.br/oai/scielo-oai.php||renpaiva@dbi.ufla.br|| editora@editora.ufla.br1981-18291413-7054opendoar:2022-11-22T16:31:18.151327Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)true
dc.title.none.fl_str_mv Relationship between chemical components, bacterial adherence and in vitro fermentation of tropical forage legumes
title Relationship between chemical components, bacterial adherence and in vitro fermentation of tropical forage legumes
spellingShingle Relationship between chemical components, bacterial adherence and in vitro fermentation of tropical forage legumes
Fluck,Ana Carolina
Gas production
lignin
nutritional value
phenolic compounds
tannins
title_short Relationship between chemical components, bacterial adherence and in vitro fermentation of tropical forage legumes
title_full Relationship between chemical components, bacterial adherence and in vitro fermentation of tropical forage legumes
title_fullStr Relationship between chemical components, bacterial adherence and in vitro fermentation of tropical forage legumes
title_full_unstemmed Relationship between chemical components, bacterial adherence and in vitro fermentation of tropical forage legumes
title_sort Relationship between chemical components, bacterial adherence and in vitro fermentation of tropical forage legumes
author Fluck,Ana Carolina
author_facet Fluck,Ana Carolina
Kozloski,Gilberto Vilmar
Martins,Andressa Ana
Mezzomo,Mariana Patricia
Zanferari,Filipe
Stefanello,Simone
author_role author
author2 Kozloski,Gilberto Vilmar
Martins,Andressa Ana
Mezzomo,Mariana Patricia
Zanferari,Filipe
Stefanello,Simone
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Fluck,Ana Carolina
Kozloski,Gilberto Vilmar
Martins,Andressa Ana
Mezzomo,Mariana Patricia
Zanferari,Filipe
Stefanello,Simone
dc.subject.por.fl_str_mv Gas production
lignin
nutritional value
phenolic compounds
tannins
topic Gas production
lignin
nutritional value
phenolic compounds
tannins
description Inclusion of forage legumes in diet may improve tropical ruminant systems productivity and sustainability. However, it is not well stablished which chemical components more impact their nutritional value. The relationship between chemical composition and in vitro fermentation of tropical forage legume was evaluated with the objective of obtaining indicators of their nutritional value. Samples of Crotalaria spectabilis, Cajanus cajan, Macrotyloma axillare, Mucuna aterrina, Stylosantis sp. and Canavalia ensiformis, cut from plants at growth age between 47 to 110 days, were analysed. Total gas production showed negative correlation (P<0.05) with total N (R=-0.51), acid detergent fibre (ADF, R=-0.62) and acid detergent lignin (ADL, R=-0.65), and positive correlation with non-fibre carbohydrates (NFC, R=0.70). Gas production rate was negatively related (P<0.05) to NDF (R=-0.73), ADF (R=-0.62) and ADL (R=-0.74). Ammonia concentration in the incubation medium was positively related (P<0.05) to total (R=0.74) and soluble (R=0.56) N, and negatively related to NFC (R=-0.81). The level of bacterial adhesion on residue of incubation was negatively related (P<0.05) to cell wall components, mainly to ADL (R=-0.57). The inclusion of polyehtylene glycol increased both gas volume and gas production rate whereas decreased ammonia concentration (P<0.05). In conclusion, even at low concentrations tannins impact the in vitro fermentation of tropical legumes. However, among the analyzed chemical components, the ADL was the best indicator of the nutritional value of the tropical forage legumes.
publishDate 2013
dc.date.none.fl_str_mv 2013-10-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542013000500010
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542013000500010
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1413-70542013000500010
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Editora da UFLA
publisher.none.fl_str_mv Editora da UFLA
dc.source.none.fl_str_mv Ciência e Agrotecnologia v.37 n.5 2013
reponame:Ciência e Agrotecnologia (Online)
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Ciência e Agrotecnologia (Online)
collection Ciência e Agrotecnologia (Online)
repository.name.fl_str_mv Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv ||renpaiva@dbi.ufla.br|| editora@editora.ufla.br
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