Effects of condensed tannins on the protein solubility of forage legumes

Standard

Effects of condensed tannins on the protein solubility of forage legumes. / Julier, B.; Lila, M.; Huyghe, C.; Morris, Phillip; Allison, Gordon G.; Robbins, Mark P.

In: Fourrages, Vol. 175, 2003, p. 373-377.

Research output: Contribution to journalArticlepeer-review

Harvard

Julier, B, Lila, M, Huyghe, C, Morris, P, Allison, GG & Robbins, MP 2003, 'Effects of condensed tannins on the protein solubility of forage legumes', Fourrages, vol. 175, pp. 373-377. <http://hdl.handle.net/2160/4214>

APA

Julier, B., Lila, M., Huyghe, C., Morris, P., Allison, G. G., & Robbins, M. P. (2003). Effects of condensed tannins on the protein solubility of forage legumes. Fourrages, 175, 373-377. http://hdl.handle.net/2160/4214

Vancouver

Julier B, Lila M, Huyghe C, Morris P, Allison GG, Robbins MP. Effects of condensed tannins on the protein solubility of forage legumes. Fourrages. 2003;175:373-377.

Author

Julier, B. ; Lila, M. ; Huyghe, C. ; Morris, Phillip ; Allison, Gordon G. ; Robbins, Mark P. / Effects of condensed tannins on the protein solubility of forage legumes. In: Fourrages. 2003 ; Vol. 175. pp. 373-377.

Bibtex - Download

@article{c97a6a6eb492414aba667f1d36e8bd54,
title = "Effects of condensed tannins on the protein solubility of forage legumes",
abstract = "Proteins from forage legumes are often poorly utilized by ruminants. Indeed, they are too rapidly degraded in the rumen to be efficiently absorbed in the intestine. However, the condensed tannins, secondary metabolites produced by some species such as bird{\textquoteright}s-foot trefoil, reduce protein degradation. This study consisted in the assessment of the addition of tannins to forage samples of lucerne or white clover. The addition, in different proportions, of bird{\textquoteright}s-foot trefoil forage to lucerne or to white clover resulted in mixtures containing from 0 to 5.2% tannins. A decrease in in vitro protein solubility was observed. The addition of purified tannins extracted from bird{\textquoteright}s-foot trefoil and incorporated at rates of 0 to 5% to lucerne samples also induced a reduction in protein solubility. These results need validation with trials using animals, before management techniques or breeding objectives can be proposed for these species.",
author = "B. Julier and M. Lila and C. Huyghe and Phillip Morris and Allison, {Gordon G.} and Robbins, {Mark P.}",
note = "Julier, B., Lila, M., Huyghe, C., Morris, P., Allison, G. G., Robbins, M. P. (2003). Effect of condensed tannins on the solubility of forage legume proteins. Fourrages, 175, 373-377.",
year = "2003",
language = "English",
volume = "175",
pages = "373--377",
journal = "Fourrages",
issn = "0429-2766",
publisher = "Association Fran{\c c}aise pour la Production Fourrag{\`e}re",

}

RIS (suitable for import to EndNote) - Download

TY - JOUR

T1 - Effects of condensed tannins on the protein solubility of forage legumes

AU - Julier, B.

AU - Lila, M.

AU - Huyghe, C.

AU - Morris, Phillip

AU - Allison, Gordon G.

AU - Robbins, Mark P.

N1 - Julier, B., Lila, M., Huyghe, C., Morris, P., Allison, G. G., Robbins, M. P. (2003). Effect of condensed tannins on the solubility of forage legume proteins. Fourrages, 175, 373-377.

PY - 2003

Y1 - 2003

N2 - Proteins from forage legumes are often poorly utilized by ruminants. Indeed, they are too rapidly degraded in the rumen to be efficiently absorbed in the intestine. However, the condensed tannins, secondary metabolites produced by some species such as bird’s-foot trefoil, reduce protein degradation. This study consisted in the assessment of the addition of tannins to forage samples of lucerne or white clover. The addition, in different proportions, of bird’s-foot trefoil forage to lucerne or to white clover resulted in mixtures containing from 0 to 5.2% tannins. A decrease in in vitro protein solubility was observed. The addition of purified tannins extracted from bird’s-foot trefoil and incorporated at rates of 0 to 5% to lucerne samples also induced a reduction in protein solubility. These results need validation with trials using animals, before management techniques or breeding objectives can be proposed for these species.

AB - Proteins from forage legumes are often poorly utilized by ruminants. Indeed, they are too rapidly degraded in the rumen to be efficiently absorbed in the intestine. However, the condensed tannins, secondary metabolites produced by some species such as bird’s-foot trefoil, reduce protein degradation. This study consisted in the assessment of the addition of tannins to forage samples of lucerne or white clover. The addition, in different proportions, of bird’s-foot trefoil forage to lucerne or to white clover resulted in mixtures containing from 0 to 5.2% tannins. A decrease in in vitro protein solubility was observed. The addition of purified tannins extracted from bird’s-foot trefoil and incorporated at rates of 0 to 5% to lucerne samples also induced a reduction in protein solubility. These results need validation with trials using animals, before management techniques or breeding objectives can be proposed for these species.

M3 - Article

VL - 175

SP - 373

EP - 377

JO - Fourrages

JF - Fourrages

SN - 0429-2766

ER -

View graph of relations
Citation formats