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...
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Bibliographische Detailangaben
| Veröffentlicht in: | Asian-Australasian journal of animal sciences. - 1998. - 27(2014), 11 vom: 22. Nov., Seite 1571-6
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| 1. Verfasser: |
Kondo, Makoto
(VerfasserIn) |
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| Weitere Verfasser: |
Hirano, Yoshiaki,
Ikai, Noriyuki,
Kita, Kazumi,
Jayanegara, Anuraga,
Yokota, Hiro-Omi |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2014
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| Zugriff auf das übergeordnete Werk: | Asian-Australasian journal of animal sciences
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| Schlagworte: | Journal Article
In vitro Rumen Fermentation
Tannin
Tannin Binding Agent
Tea By-product |
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