Search

The present study evaluated the nutritional values and in vitro fermentation characteristics of 29 different Chinese herbs in order to develop effective feed additives for livestock nutrition. The Chinese herbs were analyzed for their chemical composition. The in vitro fermentation characteristics were evaluated using the gas production technique with swine cecal chyme inoculum. The results showed that the Allium tuberosum Rottl (Semen allii tuberosi, SAT) had the highest gross energy (GE), crude protein (CP), ether extract (EE), and total amino acid (TAA) contents, whereas Anemones raddeanae Rhizoma (Agstache rugosus, AR) had the highest crude fiber, neutral detergent fiber, and acid detergent fiber contents compared with the other Chinese herbs. The Rhus chinensis Mill (Chinese gall, CG), Scrophularia ningpoensis Hemsl (Radix scrophulariae, RS), Punica granatum L (Punica granatum L, PGL), Atractylodes macrocephala Koidz (White atractylodes rhizome, WAR), Sanguisorbae radix (Garden burnet, GB), Anemarrhena asphodeloides Bunge (Rhizoma anemarrhenaw, RA), and Rhei radix Et Rhizoma (Rheum officinale, RO) had a higher non-fiber carbohydrate content than the other Chinese herbs. The in vitro fermentation kinetic analysis showed that the RS, WAR, and RA had a higher gas production, a theoretical gas production, and a fractional rate of gas production than the other groups. Furthermore, the RA, WAR, RS, and Crataegi fructus (Crataegus pinnatifida Bun, CPB) had a higher total short-chain fatty acids (SCFAs) concentration, and CPB had the highest acetate concentration, whereas the WAR and RS had higher propionate and butyrate concentrations than the other groups. Moreover, the Isatis indigotica Fort (Folium isatidis, FI) and SAT had higher ammonia-N concentration than the other groups. In summary, among the 29 different Chinese herbs, the SAT had the highest nutritional value, which is reflected in the highest contents of GE, CP, EE, and TAA, whereas the RA, WAR, and RS showed better intestinal fermentation profiles, which is reflected in the higher fermentation degree and suitable SCFAs fermentation pattern. These findings provide a theoretical basis for using Chinese herbs as feed additives or microbial carbon sources in the intestines of animals. [ABSTRACT FROM AUTHOR]

The present study evaluated the nutritional values and in vitro fermentation characteristics of 29 different Chinese herbs in order to develop effective feed additives for livestock nutrition. The Chinese herbs were analyzed for their chemical composition. The in vitro fermentation characteristics were evaluated using the gas production technique with swine cecal chyme inoculum. The results showed that the Allium tuberosum Rottl (Semen allii tuberosi, SAT) had the highest gross energy (GE), crude protein (CP), ether extract (EE), and total amino acid (TAA) contents, whereas Anemones raddeanae Rhizoma (Agstache rugosus, AR) had the highest crude fiber, neutral detergent fiber, and acid detergent fiber contents compared with the other Chinese herbs. The Rhus chinensis Mill (Chinese gall, CG), Scrophularia ningpoensis Hemsl (Radix scrophulariae, RS), Punica granatum L (Punica granatum L, PGL), Atractylodes macrocephala Koidz (White atractylodes rhizome, WAR), Sanguisorbae radix (Garden burnet, GB), Anemarrhena asphodeloides Bunge (Rhizoma anemarrhenaw, RA), and Rhei radix Et Rhizoma (Rheum officinale, RO) had a higher non-fiber carbohydrate content than the other Chinese herbs. The in vitro fermentation kinetic analysis showed that the RS, WAR, and RA had a higher gas production, a theoretical gas production, and a fractional rate of gas production than the other groups. Furthermore, the RA, WAR, RS, and Crataegi fructus (Crataegus pinnatifida Bun, CPB) had a higher total short-chain fatty acids (SCFAs) concentration, and CPB had the highest acetate concentration, whereas the WAR and RS had higher propionate and butyrate concentrations than the other groups. Moreover, the Isatis indigotica Fort (Folium isatidis, FI) and SAT had higher ammonia-N concentration than the other groups. In summary, among the 29 different Chinese herbs, the SAT had the highest nutritional value, which is reflected in the highest contents of GE, CP, EE, and TAA, whereas the RA, WAR, and RS showed better intestinal fermentation profiles, which is reflected in the higher fermentation degree and suitable SCFAs fermentation pattern. These findings provide a theoretical basis for using Chinese herbs as feed additives or microbial carbon sources in the intestines of animals.

Bamboos are used extensively for a variety of purposes, and many new species have been introduced to the northwestern Himalaya. However, their potential as a fodder species has not been investigated. Six bamboo species, namely Dendrocalamus hamiltonii Gamble, Dendrocalamus asper (Schult. and Schult.f.) Backer ex K. Heyne, Melocanna baccifera (Roxb.) Kurz, Phyllostachys aurea Riviére and C. Riviére, Phyllostachys bambusoides Sieb and Zucc. and Phyllostachys pubescens (Pradelle) Mazel ex J. Houz. were evaluated for their nutritional value, relative palatability and best lopping time. Dry matter (DM), ether extract (EE), and crude fibre varied from (37.0–67.7)%, (4.7–7.6), and (22.1–37.9)%, respectively. Values of crude protein ranged from (12.2–17.1)%, total ash (TA) from (11.8–21.5)%, acid insoluble ash (AIA) from (0.3–0.5)%, nitrogen free extract from (31.1–40.8)%, carbohydrates from (57.0–69.0)%, organic matter (OM) from (78.5–88.2)%, calcium from (1.7–2.3)%, phosphorus from (0.4–0.8)%, potassium from, (0.9–1.6)%, magnesium from (0.5–0.9)%, sodium from (603.7–1072.7) × 10−6 and vitamin A from (21.1–30.5) × 10−2 mg/g, respectively. D. hamiltonii had maximum values for DM, EE, TA and AIA. OM and vitamin A were highest in M. baccifera. CF and carbohydrates were maximized in P. aurea and CP in P. pubescens. All the values obtained for different bamboo species were less than maximum tolerable concentration of common feed resources of the region thereby indicating their suitability for nutrition and palatability. The contents of anti-nutritional factors, namely hydrocyanic acid and tannin ranged from (33.8–61.7) × 10−2 mg/g and (0.7–1.9)%, respectively. P. pubescens was the best species from a palatability point of view and has maximum crude protein content (17.2%), Ca (2.3%) and lowest tannin content (0.7%). The relative palatability of introduced bamboo species followed trend: P. pubescens (97.6%) > D. hamiltonii (92.5%) > P. bambusoides (81.2%) > D. asper (76.9%) > M. baccifera (75.9%) > P. aurea (73.4%). The optimum months for lopping these species for green leaves are November and December, as the nutritional value declines sharply thereafter. [ABSTRACT FROM AUTHOR]

Copyright of Kosmos is the property of Polish Copernicus Society of Naturalists and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The purpose of present study was to analyze and compare the nutritional values of wild captured and farm cultured Cirrhinus mrigala. The proximate composition of fish meat, head, scales, fins and skin were examined in this study. From both sources (wild and farm), 42 fish specimens were collected and divided into three diffe rent we ight categories i.e. ≤500 g, 501-1000 g and 1001-1500 g and designated as W1, W2 and W3 for wild and F1, F2 and F3 for farm cultured fish respectively. The farm cultured species were found to have significantly (p<0.05) higher nutrients than its wild counterpart. Wild fish species showed high moisture (%) in all body parts selected in this study as compared to farm cultured fish species. The protein and fat contents in farm cultured C. mrigala were observed significantly (p<0.05) higher as compared to wild captured fish species. It was found that although scales and fins of both wild captured and farm cultured fishes were not consumed directly by human beings but they have considerable amount of nutrients. Ash (%) was observed significantly (p<0.05) higher in those body parts that have large bone matrix e.g. head, scales and fins of both wild captured and farm cultured C. mrigala. [ABSTRACT FROM AUTHOR]

In this study, variations in Capsosiphon fulvescens composition with area and during the harvest period were assessed by analysis of crude protein, ash, and carbohydrate content. C. fulvescens in Janghung showed the highest crude protein content in December and the highest carbohydrate content in February. Changes in total amino acid, free amino acid, and fatty acid content were observed between December and February. Total amino-acid content of Janghung samples tended to decrease over the course of the harvest period, from 35.7 ± 0.2 g 100 g in December to 32.9 ± 0.2 g 100 g in February. Total amino-acid content in Janghung and Gohung samples was higher than that in Wando, except for glutamic acid. Significant increases in the major fatty acids (C12:0, C14:1 n-5, C18:0, C18:1 n-9, C18:2 n-6, C18:3 n-3, C20:0, C20:1 n-9, C22:1 n-9, C22:6 n-3, and C24:1 n-9) in Janghung were observed as the harvest period progressed. Fructose was the most abundant and glucose the second most abundant in the monosaccharide composition profiles, while galactose, ribose, and lactose were present in low quantites and mannitol, fucose, and arabinose were not detected. [ABSTRACT FROM AUTHOR]

Abstract: Lupin seeds of different species representing diverse varieties of sweet lupin grown in Poland were investigated. The chemical compositions of lupin isolates and amino acid composition of the proteins, as well as the nutritive values were estimated. No significant differences (P ⩾0.05) were observed among lupin isolates in their dry matter, crude fibre or alkaloid contents. The highest protein content (465±11g/kg d.m.) was found in seeds from lupins belonging to Lupinus luteus (P ⩽0.01), while the highest oil content (ca. 115g/kg d.m.) was found in Lupinus albus (P ⩽0.05). All the species examined were characterised by a shortage of methionine, lysine, tryptophan and valine while the level of leucine was satisfactory for most of the species. Yellow lupin was deficient in isoleucine. White lupin was found to be a nutritionally more valuable crop than other species by the standards of nutrition for mature human and animals. Apart from the highest level of amino acids within the crude protein (AA – 97.7g/16 gN, P ⩽0.01), it was found to have a better and nutritionally more beneficial amino acid composition and the highest essential amino acids level (EAA). White lupin was characterised by a higher essential amino acid index (EAAI) as well as chemical score (CS) of restrictive amino acids, and the highest protein efficiency ratio (PER), expressed in terms of the availability of leucine and tyrosine as compared to blue and yellow lupin varieties. White lupin, followed by blue and yellow lupin, was found to be suitable for animal feeding as well as for the production of high-protein concentrates for further food processing and use in animal and human nutrition. [Copyright &y& Elsevier]