Effect of tannins extracted from several legumes on in vitro concentration of fibrolytic bacteria | Efecto de extractos de taninos de diversas leguminosas sobre la concentración de bacterias fibrolíticas in vitro
2011
Rodríguez, R., Instituto de Ciencia Animal, La Habana (Cuba) | Britos, A., Universidad de la República, Montevideo (Uruguay) | Rodríguez Romero, N., Universidad Nacional Experimental del Táchira, San Cristóbal (Venezuela) | Fondevila, M., Universidad de Zaragoza (España). Dept. de Producción Animal y Ciencia de los Alimentos
To what extent bacterial fermentation and attachment is affected by tannins from tropical browse legumes was studied in vitro. A proportion of extracted tannins of A. cornigera (AC), A. lebbekoides (AL) and L. leucocephala (LL) were added to each bottle with 800 mg P. purpureum as substrate, and contrasted with P. purpureum alone (PP) or with 64 mg quebracho tannins (QT). Compared with PP, total VFA concentration was reduced with AL and QT after 12 h (P<0.01), and the same trend (P=0.06) was observed with AC and AL after 24 h. Acetate molar proportion at 24 h was reduced, and that of propionate increased, with AC and AL compared with PP (P<0.05), whereas AL and QT reduced butyrate proportion (P<0.05). Estimated methane concentration per unit of fermented organic matter after 24 h was lower with AC and AL than with PP (P<0.01). Proportion of R. albus was reduced with LL, AC and AL compared with PP at 12 (P<0.01) and 24 (P<0.001) h of incubation. Tannins extracted affected fermentation of P. purpureum, increasing propionate at the expense of acetate, in a largest extent with A. lebbekoides. No major effect on bacterial population attached to the substrate was detected, but concentration of R. albus seemed to be sensitive to tannins, whereas F. succinogenes and R. flavefaciens did not.
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