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Effect of Tannin and Species Variation on In vitro Digestibility, Gas, and Methane Production of Tropical Browse Plants
Digestibility Gas Production Methane Ammonia Volatile Fatty Acids
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2016/5/17
Nineteen tanniferous browse plants were collected from South Africa to investigate their digestibility, gas production (GP) characteristics and methane production. Fresh samples were collected, dried ...
Fermentation Characteristics, Tannin Contents and In vitro Ruminal Degradation of Green Tea and Black Tea By-products Ensiled at Different Temperatures
Tea By-product Silage Fermentation Tannin In vitro Ruminal Degradation
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2016/5/16
Green and black tea by-products, obtained from ready-made tea industry, were ensiled at 10°C, 20°C, and 30°C. Green tea by-product silage (GTS) and black tea by-product silage (BTS) were opened at 5, ...
Tannin dynamics in hypocotyls and pericarps of Aegiceras corniculatum fruits during dry storage
Tannin Polymerization degree hydroxy pattern dry storage
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2011/1/11
In this study, we investigated the changes in total phenolics, extractable condensed tannins (ECT), protein noncovalent bound condensed tannins (PNBCT) and irreversible covalent bound condensed tannin...
Quick Preparation of Kaki-tannin from De-astringent Persimmon Fruit Treated by Ethanol
centrifugation kakishibu immature fruits
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2010/11/24
Recently, the various functions of kaki-tannin have been the focus of attention in many fields. The common and traditional method of preparing kaki-tannin as Kakishibu requires considerable time, usua...
Digestibility of Amino Acids of Maize, Low Tannin Sorghum, Pearl Millet and Finger Millet in Caecectomized Roosters
Amino Acid Digestibility Caecectomized Cockerels Cereal Grains
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2016/4/27
The aim of the present study was to determine the apparent and true digestibilities of amino acids of maize, low tannin sorghum, pearl millet and finger millet in adult caecectomized cockerels. Adult ...
Ensiled or Oven-dried Green Tea By-product as Protein Feedstuffs: Effects of Tannin on Nutritive Value in Goats
Green Tea By-product In vitro In vivo Protein Digestibility Tannin
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2016/4/25
Ensiled or oven-dried green tea by-products (GTB) were evaluated in goats for their nutritive potential as protein feedstuffs based on in vitro and in vivo digestibility. To elucidate the effects of t...
Quantification of Karanjin, Tannin and Trypsin Inhibitors in Raw and Detoxified Expeller and Solvent Extracted Karanj (Pongamia glabra) Cake
Karanjin Tannin Trypsin Inhibitor Quantification Karanj Cake
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2016/4/22
Despite being a rich source of protein (28-34%), karanj (Pongamia glabra) cake is found to be bitter in taste and toxic in nature owing to the presence of flavonoid (karanjin), tannin and trypsin inhi...
Effects of Feeding Condensed Tannin-containing Plants on Natural Coccidian Infection in Goats
Eimeria Goats Pine Needles Oak Leaves Anticoccidial Activity
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2016/4/20
Twelve Korean native goats, spontaneously infected with mixed species of Eimeria were used to study the possible direct anticoccidial effect of feeding condensed tannin-containing plants on the produc...
Utilization of Reconstituted High-tannin Sorghum in the Diets of Broiler Chickens
Red Sorghum Reconstitution Broiler Tannin Growth Performance Carcass Traits
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2016/4/19
The present experiment was conducted to assess the effect of reconstitution (R) on utilization of red sorghum (S) in diets of broiler chickens. Day-old broiler chicks (n=360) were randomly divided int...