Efeitos comparativos dos polifenóis extraídos dos resíduos do chá preto e verde na fermentabilidade in vitro dos ingredientes da ração

Autores

DOI:

https://doi.org/10.5433/1679-0359.2021v42n3Supl1p2005

Palavras-chave:

Resíduos de chá preto e verde, In vitro, Trato gastrointestinal, Valor nutricional.

Resumo

O efeito do uso de extratos de resíduos de chá preto e verde sobre o valor nutricional da dieta foi investigado com três métodos de degradabilidade in vitro, produção de gás e digestão enzimática de McNiven no presente experimento. Os compostos fenólicos totais e o tanino total para o extrato de chá verde foram 20,3% e 14,8% da matéria seca, respectivamente, e para o chá preto foram 18,7% e 12,7% da matéria seca, respectivamente. A adição de extratos de resíduos de chá verde e preto reduziu a produção de gases durante as horas de incubação e a degradabilidade da matéria seca da dieta (p < 0,05). Um desaparecimento de matéria seca ruminal significativamente reduzido (p < 0,05) e um desaparecimento de matéria seca pós-ruminal significativamente aumentado (p < 0,05) foram observados pela adição de extratos de resíduos de chá preto e verde. De acordo com os resultados, o desaparecimento da matéria seca ao longo do trato gastrointestinal não foi significativamente diferente entre os tratamentos. Em geral, pode-se concluir que a adição de compostos fenólicos pode ser utilizada dependendo da estratégia nutricional, como redução da degradabilidade ruminal e aumento do escape ruminal de nutrientes.

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Biografia do Autor

Nazak Shokrani Gheshlagh, Faculty of Agriculture, University of Tabriz

Student, Department of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz, Iran

Hamid Paya, Faculty of Agriculture, University of Tabriz

Assistant Prof., Department of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.

Akbar Taghizadeh, Faculty of Agriculture, University of Tabriz

Full Prof., Department of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.

Hamid Mohammadzadeh, Faculty of Agriculture, University of Tabriz

Assistant Prof., Department of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.

Valiollah Palangi, Agricultural Faculty, Ataturk University

Researcher, Department of Animal Science, Agricultural Faculty, Ataturk University, 25240, Erzurum, Turkey.

Yousef Mehmannavaz, Islamic Azad University

Associate Prof., Department of Animal Science, Maragheh Branch, Islamic Azad University, Maragheh, Iran

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Publicado

2021-04-22

Como Citar

Gheshlagh, N. S., Paya, H., Taghizadeh, A., Mohammadzadeh, H., Palangi, V., & Mehmannavaz, Y. (2021). Efeitos comparativos dos polifenóis extraídos dos resíduos do chá preto e verde na fermentabilidade in vitro dos ingredientes da ração. Semina: Ciências Agrárias, 42(3Supl1), 2005–2022. https://doi.org/10.5433/1679-0359.2021v42n3Supl1p2005

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