Autor: |
Abarghuei MJ; Department of Animal Science, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran., Rouzbehan Y; Department of Animal Science, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran., Salem AZM; Facultad de Medicina Veterinaria Zootecnia, Universidad Autónoma del Estado de México, Toluca, México., Zamiri MJ; Department of Animal Science, College of Agriculture, Shiraz University, Shiraz, Iran. |
Jazyk: |
angličtina |
Zdroj: |
Animal biotechnology [Anim Biotechnol] 2021 Jun; Vol. 32 (3), pp. 366-374. Date of Electronic Publication: 2020 Feb 14. |
DOI: |
10.1080/10495398.2020.1727492 |
Abstrakt: |
This experiment was carried out to study the effect of water extracted pomegranate peel extract (PE) on ruminal protein degradation and post-ruminal digestion in the dairy cow. PE was added at six levels of total phenolics (g/kg of the basal diet); 3.75 (PE1); 4.4 (PE2); 5.05 (PE3); 5.70 (PE4); and 6.35 (PE5). Rumen degradable crude protein (rdCP) decreased with PE addition ( L < 0.0001), but total CP degradability (tdCP) was not affected. Compared to PE0, PE2, and PE3 diets showed higher ( L = 0.054, Q = 0.029) digestibility of bypass CP (dBCP). Increasing levels of PE resulted in a decrease in proteolytic bacteria numbers ( p < 0.0001). At PE4 and PE5 levels, total VFA and acetate concentrations linearly decreased compared to PE0. PE inclusion lowered the acetate:propionate ratio ( L = 0.0001) and Ammonia-N production after 24 h ( L = 0.0008) of incubation. The total number of protozoa, genera Dasytricha and Isotricha , and subfamilies Entodiniinae , Diplodiniinae , and Ophrioscolecinae decreased with increasing dietary PE concentration ( p < 0.0001). The results suggest that all levels of PE addition reduce the protozoal population and Ammonia-N concentration. All PE levels slowed down protein degradation in the rumen but PE2 and PE3 showed the greatest effect. |
Databáze: |
MEDLINE |
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