introduction this study was intended to evaluate the nutritional value, phenolic compounds and digestibility coefficients of barberry leaves. berberis vulgaris is one of the major crops in the province. the province has more than 70 percent and 95 percent of the total area under cultivation of barberry. waste and foliage of barberry harvest traditionally used to feed livestock tannin concentrat...

this study was conducted to evaluate the effects of different heating treatments (autoclaving, roasting, steam flaking and microwave irradiation) on chemical composition, anti- nutritional compounds (tannin and phenolic), in situ dry mater (dm) and crude prate in (cp) degradability. three fistulated bull in a complete randomized block design and in vitro gas production kinetics (complete random...

The inclusion of grain sorghum in diets for broiler chickens is quite common; however, under Australian conditions, the utilisation of starch/energy by birds offered sorghum-based diets appears inadequate. Various factors inherent in sorghum, including kafirin, phenolic compounds and phytate, may limit energy utilisation. The recent quantification of kafirin, the dominant protein fraction in so...

The zero-tannin trait in lentil is controlled by a single recessive gene (tan) that results in a phenotype characterized by green stems, white flowers, and thin, transparent, or translucent seed coats. Genes that result in zero-tannin characteristics are useful for studies of seed coat pigmentation and biochemical characters because they have altered pigmentation. In this study, one of the majo...

• Tannins are the main class of polyphenolic compounds thought to contribute to astringency. The Harbertson/Adams assay allows for the measurement of the various phenolic fractions in a wine: tannin, large polymeric pigment (LPP), small polymeric pigment (SPP), and anthocyanin (see Summaries #4 and #28). The goal of these authors was to explore the relationship between perceived astringency and...

this experiment was carried out to investigate the effect of adaptation period to oak leave's tannin on rumen ph and ammonia, rumen microbial population, gas production and dry matter true digestibility (ivtdmd) in alamout goat’s rumen (with no previous history of oak leaf consumption) compared with markhoz goat (with previous history of oak leaf consumption). the goats were fed either oak...

to study the chemical composition and qualitative comparison of the pistachio by-products and the effect of pistachio hull tannin on its digestibility and gas production, four experiments were carried out. in the first experiment, nutrient composition, phenolic and tannin components of the ohadi, kaleghuchi and white varieties of pistachio by-product from dehulling process were measured. pistac...

BACKGROUND The study on phytochemical difference between red and black goji berry is limited. METHODS Antioxidant activities and phenolic profiles in terms of total phenol content, total flavonoid contents, condensed tannin content, monomeric anthocyanin content, and total carotenoid content of red goji berry (Lycium barbarum) and black goji berry (L. ruthenicum) were compared using colorimet...

Bran extracts (70% aqueous acetone) of specialty sorghum varieties (tannin, black, and black with tannin) were used to investigate the effects of sorghum phenolic compounds on starch digestibility, Estimated Glycemic Index (EGI), and Resistant Starch (RS) of porridges made with normal corn starch, enzyme resistant high amylose corn starch, and ground whole sorghum flours. Porridges were cooked ...