000075822 001__ 75822
000075822 005__ 20191212102144.0
000075822 0247_ $$2doi$$a10.5424/sjar/2018163-13010
000075822 0248_ $$2sideral$$a108430
000075822 037__ $$aART-2018-108430
000075822 041__ $$aeng
000075822 100__ $$0(orcid)0000-0001-8932-4615$$aAmanzougarene, Z.$$uUniversidad de Zaragoza
000075822 245__ $$aDifferences in nutritional characteristics of three varieties of sorghum grain determine their in vitro rumen fermentation
000075822 260__ $$c2018
000075822 5060_ $$aAccess copy available to the general public$$fUnrestricted
000075822 5203_ $$aThe effect of phenolic compounds and protein matrix on microbial fermentation of three sorghtun grains (S1, S2 and S3) were studied in vitro. Total phenolics and total tannins concentration (g/kg dry matter, DM) were 1.5 and 0.2 for S1, 19.3 and 8.1 for S2 and 2.6 and 1.3 for S3. Protein enzymatic digestibility was 0.614, 0.226 and 0.454, respectively. Trial 1 was conducted for 24 h, without or with polyethylene glycol (PEG) to determine the effect of phenolic compounds on fermentation. Without PEG, gas production for S1 was the highest after 24 h (257, 237 and 238 mL/g organic matter, for S1, S2 and S3; p<0.05), and higher proportion of propionate at the expense of acetate was recorded with S3 after 6 h. Gas produced with S1 and S3 remained unaffected (p>0.10), but increased in S2 by 0.21 to 0.30 with vs. without PEG. No differences in gas production between S1 and S2 were observed with PEG, S3 recording the lowest (p<0.05) values from 8 h onwards. Addition of PEG reduced proportion of butyrate (p<0.05) and increased three-fold lactate (1.62 vs. 4.98 mM; p<0.001). In Trial 2 (12 h) gas production followed a similar pattern. Without PEG, starch disappearance was the highest in S1 (0.356, 0.231 and 0.216, respectively), but no differences were recorded with PEG. Considering differences in protein digestibility and the effect of phenolic compounds, the effect of starch nature and structure on fermentation is apparently minor. Colour of grain is not necessarily related to phenolic compounds proportion or rumen utilization.
000075822 536__ $$9info:eu-repo/grantAgreement/ES/DGA/FSE$$9info:eu-repo/grantAgreement/ES/MICINN/AGL2013-46820
000075822 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000075822 590__ $$a1.035$$b2018
000075822 591__ $$aAGRICULTURE, MULTIDISCIPLINARY$$b28 / 56 = 0.5$$c2018$$dQ2$$eT2
000075822 592__ $$a0.391$$b2018
000075822 593__ $$aAgronomy and Crop Science$$c2018$$dQ2
000075822 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000075822 700__ $$0(orcid)0000-0003-3927-9793$$aYuste, S.$$uUniversidad de Zaragoza
000075822 700__ $$0(orcid)0000-0002-8753-8887$$ade Vega, A.$$uUniversidad de Zaragoza
000075822 700__ $$0(orcid)0000-0002-0712-1185$$aFondevila, M.$$uUniversidad de Zaragoza
000075822 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000075822 773__ $$g16, 3 (2018), e0608 [10 pp]$$pSpan. j. agric. res.$$tSpanish Journal of Agricultural Research$$x1695-971X
000075822 8564_ $$s239738$$uhttps://zaguan.unizar.es/record/75822/files/texto_completo.pdf$$yVersión publicada
000075822 8564_ $$s115553$$uhttps://zaguan.unizar.es/record/75822/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000075822 909CO $$ooai:zaguan.unizar.es:75822$$particulos$$pdriver
000075822 951__ $$a2019-12-12-10:13:55
000075822 980__ $$aARTICLE