Assessment of Anti-nutritive Activity of Tannins in Tea By-products Based on In vitro Rumen Fermentation

Nutritive values of green and black tea by-products and anti-nutritive activity of their tannins were evaluated in an in vitro rumen fermentation using various molecular weights of polyethylene glycols (PEG), polyvinyl pyrrolidone (PVP) and polyvinyl polypyrrolidone as tannin-binding agents. Signifi...

Ausführliche Beschreibung

Bibliographische Detailangaben
Veröffentlicht in:Asian-Australasian journal of animal sciences. - 1998. - 27(2014), 11 vom: 22. Nov., Seite 1571-6
1. Verfasser: Kondo, Makoto (VerfasserIn)
Weitere Verfasser: Hirano, Yoshiaki, Ikai, Noriyuki, Kita, Kazumi, Jayanegara, Anuraga, Yokota, Hiro-Omi
Format: Online-Aufsatz
Sprache:English
Veröffentlicht: 2014
Zugriff auf das übergeordnete Werk:Asian-Australasian journal of animal sciences
Schlagworte:Journal Article In vitro Rumen Fermentation Tannin Tannin Binding Agent Tea By-product
LEADER 01000caa a22002652 4500
001 NLM243175906
003 DE-627
005 20250217163808.0
007 cr uuu---uuuuu
008 231224s2014 xx |||||o 00| ||eng c
024 7 |a 10.5713/ajas.2014.14204  |2 doi 
028 5 2 |a pubmed25n0810.xml 
035 |a (DE-627)NLM243175906 
035 |a (NLM)25358316 
040 |a DE-627  |b ger  |c DE-627  |e rakwb 
041 |a eng 
100 1 |a Kondo, Makoto  |e verfasserin  |4 aut 
245 1 0 |a Assessment of Anti-nutritive Activity of Tannins in Tea By-products Based on In vitro Rumen Fermentation 
264 1 |c 2014 
336 |a Text  |b txt  |2 rdacontent 
337 |a ƒaComputermedien  |b c  |2 rdamedia 
338 |a ƒa Online-Ressource  |b cr  |2 rdacarrier 
500 |a Date Completed 31.10.2014 
500 |a Date Revised 21.10.2021 
500 |a published: Print 
500 |a Citation Status PubMed-not-MEDLINE 
520 |a Nutritive values of green and black tea by-products and anti-nutritive activity of their tannins were evaluated in an in vitro rumen fermentation using various molecular weights of polyethylene glycols (PEG), polyvinyl pyrrolidone (PVP) and polyvinyl polypyrrolidone as tannin-binding agents. Significant improvement in gas production by addition of PEG4000, 6000 and 20000 and PVP was observed only from black tea by-product, but not from green tea by-product. All tannin binding agents increased NH3-N concentration from both green and black tea by-products in the fermentation medium, and the PEG6000 and 20000 showed relatively higher improvement in the NH3-N concentration. The PEG6000 and 20000 also improved in vitro organic matter digestibility and metabolizable energy contents of both tea by-products. It was concluded that high molecular PEG would be suitable to assess the suppressive activity of tannins in tea by-products by in vitro fermentation. Higher responses to gas production and NH3-N concentration from black tea by-product than green tea by-product due to PEG indicate that tannins in black tea by-product could suppress rumen fermentation more strongly than that in green tea by-product 
650 4 |a Journal Article 
650 4 |a In vitro Rumen Fermentation 
650 4 |a Tannin 
650 4 |a Tannin Binding Agent 
650 4 |a Tea By-product 
700 1 |a Hirano, Yoshiaki  |e verfasserin  |4 aut 
700 1 |a Ikai, Noriyuki  |e verfasserin  |4 aut 
700 1 |a Kita, Kazumi  |e verfasserin  |4 aut 
700 1 |a Jayanegara, Anuraga  |e verfasserin  |4 aut 
700 1 |a Yokota, Hiro-Omi  |e verfasserin  |4 aut 
773 0 8 |i Enthalten in  |t Asian-Australasian journal of animal sciences  |d 1998  |g 27(2014), 11 vom: 22. Nov., Seite 1571-6  |w (DE-627)NLM098195883  |x 1011-2367  |7 nnns 
773 1 8 |g volume:27  |g year:2014  |g number:11  |g day:22  |g month:11  |g pages:1571-6 
856 4 0 |u http://dx.doi.org/10.5713/ajas.2014.14204  |3 Volltext 
912 |a GBV_USEFLAG_A 
912 |a SYSFLAG_A 
912 |a GBV_NLM 
912 |a GBV_ILN_350 
951 |a AR 
952 |d 27  |j 2014  |e 11  |b 22  |c 11  |h 1571-6