Impacto in vitro de taninos condensados nos metabólitos cecais de frangos de corte

• Autor(a) principal: Dakheel, Mohammed Munis
• Data de Publicação: 2021
• Outros Autores: Al-Bedhawi, Mohammed Abdalmalek Ali, Al-Mnaser, Afnan Ahmed, Woodward, Martin John, Mora-Ortiz, Marina, Rymer, Caroline
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Journal of Veterinary Research and Animal Science
• Texto Completo: https://www.revistas.usp.br/bjvras/article/view/174733
• topic: Procyanidins; Prodelphinidins; 1H-NMR; Amino acids; Fatty acids; In vitro fermentation; Procianidinas; Prodelfinidinas; 1H-NMR; Aminoácidos; Ácidos graxos; Fermentação in vitro

Tannins are a diverse group of plant phenolic compounds. Condensed tannins (CTs) represent a major subgroup of tannins and were extracted from tilia (Tilia L.) flowers and black locust (Robinia pseudoacacia) leaves. These extracts were examined for their effects on the metabolic profile of chicken caeca. By using in vitro, a nuclear magnetic resonance (1H-NMR), which was combined with multivariate statistics, the current study was applied for the first time to investigate how three different CT compositions, procyanidins (PC) and/or prodelphinidins (PD) units influenced the metabolic end-products in caecal contents of chickens. In the presence of tannins, glutamate, leucine, lysine, pyroglutamate, phenylalanine, proline, and sarcosine were significantly decreased. CT extracts significantly influenced the fermentation, increasing the concentrations of some fatty acids such as acetate, butyrate, and propionate whereas. In contrast, lactate decreased between the treatments. This study identified the key structural features of CTs that contain either high molar proportions of PD or PC, which might be useful to improve the efficiency of feed utilization in chickens.