000087535 001__ 87535
000087535 005__ 20230914083226.0
000087535 0247_ $$2doi$$a10.3390/ani9050197
000087535 0248_ $$2sideral$$a112691
000087535 037__ $$aART-2019-112691
000087535 041__ $$aeng
000087535 100__ $$aRufino-Moya, Pablo José
000087535 245__ $$aMethane Production of Fresh Sainfoin, with or without PEG, and Fresh Alfalfa at Different Stages of Maturity is Similar but the Fermentation End Products Vary
000087535 260__ $$c2019
000087535 5060_ $$aAccess copy available to the general public$$fUnrestricted
000087535 5203_ $$aSimple Summary In the last years, there has been increasing interest in the use of forages containing condensed tannins (CT) in ruminant nutrition. Condensed tannins can reduce the methane emissions and the ruminal degradation of protein, improving the animal performances to different extents depending on the source and dose of CT. In vitro fermentation of sainfoin has not been studied in fresh forage. The effect of CT can be studied in comparison with a similar CT-free forage or using polyethylene glycol (PEG), which is a tannin-blocking agent. The maturity stage influences the chemical composition to a different degree depending on the legume species, and can affect the content and fractions of CT. The aims of this trial were to compare the fermentation parameters of sainfoin with or without PEG, to detect the differences due to CT, at different maturity stages (vegetative, start-flowering, and end-flowering) and compare them with the fermentation parameters of alfalfa. The main results were that sainfoin had greater in vitro organic matter degradability (IVOMD) and lower ammonia and acetic:propionic ratio than alfalfa. Sainfoin CT had effect on ammonia and individual fatty acid proportions. In conclusion, fermentation end products were affected both by the chemical composition and CT contents. Alfalfa and sainfoin are high-quality forages with different condensed tannins (CT) content, which can be affected by the stage of maturity. To study the effects of CT on fermentation parameters, three substrates (alfalfa, sainfoin, and sainfoin+PEG) at three stages of maturity were in vitro incubated for 72 h. Sainfoin had greater total polyphenol and CT contents than alfalfa. As maturity advanced, CT contents in sainfoin decreased (p < 0.05), except for the protein-bound CT fraction (p > 0.05). The total gas and methane production was affected neither by the substrate nor by the stage of maturity (p > 0.05). Overall, sainfoin and sainfoin+PEG had greater in vitro organic matter degradability (IVOMD) than alfalfa (p < 0.05). Alfalfa and sainfoin+PEG presented higher ammonia content than sainfoin (p < 0.001). Total volatile fatty acid (VFA) production was only affected by the stage of maturity (p < 0.05), and the individual VFA proportions were affected by the substrate and the stage of maturity (p < 0.001). In conclusion, alfalfa and sainfoin only differed in the IVOMD and the fermentation end products. Moreover, CT reduced ammonia production and the ratio methane: VFA, but the IVOMD was reduced only in the vegetative stage.
000087535 536__ $$9info:eu-repo/grantAgreement/ES/MINECO-INIA/RZP2017-00001$$9info:eu-repo/grantAgreement/ES/INIA/RTA2012-080-00$$9info:eu-repo/grantAgreement/ES/DGA/A14-17R
000087535 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000087535 590__ $$a2.323$$b2019
000087535 592__ $$a0.601$$b2019
000087535 591__ $$aVETERINARY SCIENCES$$b14 / 141 = 0.099$$c2019$$dQ1$$eT1
000087535 593__ $$aVeterinary (miscellaneous)$$c2019$$dQ1
000087535 591__ $$aAGRICULTURE, DAIRY & ANIMAL SCIENCE$$b10 / 63 = 0.159$$c2019$$dQ1$$eT1
000087535 593__ $$aAnimal Science and Zoology$$c2019$$dQ1
000087535 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000087535 700__ $$0(orcid)0000-0003-3875-4935$$aBlanco, Mireia
000087535 700__ $$0(orcid)0000-0001-6673-489X$$aBertolin, Juan Ramón
000087535 700__ $$0(orcid)0000-0002-1796-4223$$aJoy, Margalida
000087535 773__ $$g9, 5 (2019), 197 [14 pp.]$$pAnimals (Basel)$$tAnimals$$x2076-2615
000087535 8564_ $$s558283$$uhttps://zaguan.unizar.es/record/87535/files/texto_completo.pdf$$yVersión publicada
000087535 8564_ $$s107984$$uhttps://zaguan.unizar.es/record/87535/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000087535 8564_ $$s187087$$uhttps://zaguan.unizar.es/record/87535/files/Correction.pdf
000087535 909CO $$ooai:zaguan.unizar.es:87535$$particulos$$pdriver
000087535 951__ $$a2023-09-13-10:43:11
000087535 980__ $$aARTICLE