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Lazzari G, Münger A, Eggerschwiler L, Borda-Molina D, Seifert J, Camarinha-Silva A, Schrade S, Zähner M, Zeyer K, Kreuzer M, Dohme-Meier F. Effects of Acacia mearnsii added to silages differing in nutrient composition and condensed tannins on ruminal and manure-derived methane emissions of dairy cows. J Dairy Sci 2023; 106:6816-6833. [PMID: 37500448 DOI: 10.3168/jds.2022-22901] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Accepted: 03/23/2023] [Indexed: 07/29/2023]
Abstract
This study investigated the effects of acacia (extract of Acacia mearnsii) and sainfoin (Onobrychis viciifolia) as condensed tannin (CT)-rich sources on ruminal and manure methane (CH4) emissions in comparison with non-CT silages characterized by different contents of the cell wall and water-soluble carbohydrates. In a 3 × 6 incomplete Latin square design, 30 Holstein cows (63 ± 23 d in milk; mean ± SD; 33.8 ± 7.6 kg of milk per day, body weight 642 ± 81 kg) were provided with ad libitum access to 1 of 6 total mixed rations comprising 790 g of silage and 210 g of concentrate per kilogram of dry matter (DM). The silages were either rich in sainfoin [neutral detergent fiber (NDF): 349 g/kg of DM], perennial ryegrass (NDF: 420 g/kg of DM), or red clover (NDF: 357 g/kg of DM). Each silage was supplemented with 20 g/kg (of total diet DM) of acacia or straw meal. Feed intake and milk yield were recorded daily. Milk composition and ruminal fluid characteristics and microbiota were analyzed. The individual ruminal CH4 production was determined using the GreenFeed system, and CH4 emissions from the manure of cows fed the same diets were measured in a parallel experiment over 30 d at 25°C using a dynamic flux chamber. The CT sources did not reduce CH4 yield or emission intensity. Acacia reduced milk production (from 26.3 to 23.2 kg/d) and DM intake (from 19.7 to 16.7 kg/d) when supplemented with ryegrass, and both CT sources reduced the milk protein content and yield. Acacia supplementation and ryegrass silage reduced the ruminal acetate:propionate ratio. Furthermore, during acacia treatment, the abundance of Methanobrevibacter archaea tended to be lower and that of Thermoplasmata was higher. Acacia reduced the CH4 emissions from manure for the ryegrass group by 17% but not for the sainfoin and clover groups. Feeding sainfoin silage resulted in the lowest manure-derived CH4 emissions (-47% compared with ryegrass). In conclusion, acacia reduced ruminal CH4 production by 10%, but not emission intensity, and the mitigation effect of sainfoin depended on the silage to which it was compared. Because mitigation was partially associated with animal productivity losses, careful evaluation is required before the implementation of tanniferous feeds in farm practice.
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Affiliation(s)
- G Lazzari
- Ruminant Nutrition and Emissions, Agroscope, 1725 Posieux and 8356 Ettenhausen, Switzerland; ETH Zurich, Institute of Agricultural Sciences, 8315 Lindau, Switzerland
| | - A Münger
- Ruminant Nutrition and Emissions, Agroscope, 1725 Posieux and 8356 Ettenhausen, Switzerland
| | - L Eggerschwiler
- Research Contracts Animals, Agroscope, 1725 Posieux, Switzerland
| | - D Borda-Molina
- Hohenheim Center for Livestock Microbiome Research, University of Hohenheim, 70599 Stuttgart, Germany; Institute of Animal Science, University of Hohenheim, 70599 Stuttgart, Germany
| | - J Seifert
- Hohenheim Center for Livestock Microbiome Research, University of Hohenheim, 70599 Stuttgart, Germany; Institute of Animal Science, University of Hohenheim, 70599 Stuttgart, Germany
| | - A Camarinha-Silva
- Hohenheim Center for Livestock Microbiome Research, University of Hohenheim, 70599 Stuttgart, Germany; Institute of Animal Science, University of Hohenheim, 70599 Stuttgart, Germany
| | - S Schrade
- Ruminant Nutrition and Emissions, Agroscope, 1725 Posieux and 8356 Ettenhausen, Switzerland
| | - M Zähner
- Ruminant Nutrition and Emissions, Agroscope, 1725 Posieux and 8356 Ettenhausen, Switzerland
| | - K Zeyer
- Empa, Laboratory for Air Pollution/Environmental Technology, 8600 Duebendorf, Switzerland
| | - M Kreuzer
- ETH Zurich, Institute of Agricultural Sciences, 8315 Lindau, Switzerland
| | - F Dohme-Meier
- Ruminant Nutrition and Emissions, Agroscope, 1725 Posieux and 8356 Ettenhausen, Switzerland.
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Yanza YR, Fitri A, Suwignyo B, Elfahmi, Hidayatik N, Kumalasari NR, Irawan A, Jayanegara A. The Utilisation of Tannin Extract as a Dietary Additive in Ruminant Nutrition: A Meta-Analysis. Animals (Basel) 2021; 11:3317. [PMID: 34828048 DOI: 10.3390/ani11113317] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 11/13/2021] [Accepted: 11/14/2021] [Indexed: 12/02/2022] Open
Abstract
Simple Summary Tannin has been extensively assessed for its potential and utilisation as a ruminant feed additive in recent years and is becoming important due to its beneficial effects on modulating ruminant performance and health and mitigating methane emissions. However, evidence concerning the effect of tannin in extracted forms on ruminants appears to be inconclusive on whether it can genuinely provide either beneficial or detrimental effects for ruminants. Moreover, the effects of various sources, types of tannin extract, or appropriate levels of supplementation on ruminants remain unclear. Therefore, there is a need for a systematic evaluation concerning the effects of tannin extract on rumen fermentation, digestibility, performance, methane emissions, and metabolism of ruminants. Abstract The objective of this meta-analysis was to elucidate whether there are general underlying effects of dietary tannin extract supplementation on rumen fermentation, digestibility, methane production, performance, as well as N utilisation in ruminants. A total of 70 papers comprised of 348 dietary treatments (from both in vivo and in situ studies) were included in the study. The database was then statistically analysed by the mixed model methodology, in which different experiments were considered as random effects and tannin-related factors were treated as fixed effects. The results revealed that an increased level of tannin extract inclusion in the diet lowered ruminant intake, digestibility, and production performance. Furthermore, the evidence also showed that an increased level of tannin extract decreased animal N utilisation where most of rumen by-pass protein was not absorbed well in the small intestine and directly excreted in the faeces. Due to the type of tannin extract, HT is more favourable to maintain nutrient intake, digestibility, and production performance and to mitigate methane production instead of CT, particularly when supplemented at low (<1%) to moderate (~3%) levels.
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You Y, Li N, Han X, Guo J, Liu G, Huang W, Zhan J. Influence of Tannin Extract and Yeast Extract on Color Preservation and Anthocyanin Content of Mulberry Wine. J Food Sci 2018. [PMID: 29538798 DOI: 10.1111/1750-3841.14094] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
The color of mulberry wine is extremely unstable in processing and aging. This paper investigates the effects of tannin extract and yeast extract on the color and color-preserving characteristics of mulberry wine made from the Dashi cultivar. The results showed that the maximum absorption wavelength in both tannin extract and yeast extract groups changed generating the red shift effect. The color of the tannin extract maintained a good gloss in the first 4 months, while the yeast extract group showed remarkable color preservation for the first 3 months. The total anthocyanin and cyanidin-3-rutinoside contents in both experiment groups were significantly higher than that of the control group, thus proving that tannin extract and yeast extract both exert a remarkably positive effect on preserving the color of mulberry wine during its aging. Moreover, sensory analysis indicated that the quality of mulberry wine treated with tannin extract was significantly higher than that of the control. PRACTICAL APPLICATION The distinct color of mulberry wine is one of the foremost qualities that imprints on consumers' senses, but it is extremely unstable in processing and aging. However, the color protection of mulberry wine was not studied previously. In this study, we found that tannin extract and yeast extract both exert a remarkably positive effect on preserving the color of mulberry wine during aging. The study is of great significance as a guide to improving the color stability of mulberry wine, thereby also improving and promoting the development of the mulberry deep processing industry.
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Affiliation(s)
- Yilin You
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Coll. of Food Science and Nutritional Engineering, China Agricultural Univ., Tsinghua East Road 17, Haidian District, 100083 Beijing, China.,Coll. of Food Science and Nutritional Engineering, China Agricultural Univ., Tsinghua East Road 17, Haidian District, Beijing 100083, China.,Coll. of Horticulture, China Agricultural Univ., Yuanmingyuan West Road 2, Haidian District, Beijing 100193, China
| | - Na Li
- Coll. of Food Science and Nutritional Engineering, China Agricultural Univ., Tsinghua East Road 17, Haidian District, Beijing 100083, China
| | - Xue Han
- Coll. of Food Science and Nutritional Engineering, China Agricultural Univ., Tsinghua East Road 17, Haidian District, Beijing 100083, China
| | - Jielong Guo
- Coll. of Food Science and Nutritional Engineering, China Agricultural Univ., Tsinghua East Road 17, Haidian District, Beijing 100083, China
| | - Guojie Liu
- Coll. of Horticulture, China Agricultural Univ., Yuanmingyuan West Road 2, Haidian District, Beijing 100193, China
| | - Weidong Huang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Coll. of Food Science and Nutritional Engineering, China Agricultural Univ., Tsinghua East Road 17, Haidian District, 100083 Beijing, China.,Coll. of Food Science and Nutritional Engineering, China Agricultural Univ., Tsinghua East Road 17, Haidian District, Beijing 100083, China
| | - Jicheng Zhan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Coll. of Food Science and Nutritional Engineering, China Agricultural Univ., Tsinghua East Road 17, Haidian District, 100083 Beijing, China.,Coll. of Food Science and Nutritional Engineering, China Agricultural Univ., Tsinghua East Road 17, Haidian District, Beijing 100083, China
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