EFFECT OF TANNINS AVAILABLE IN DIFFERENT PARTS OF RAISIN CO-PRODUCTS ON THEIR NUTRITIONAL VALUE

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

SOLTANI ZAHRA; ALIPOUR DARYOUSH

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Iranian Journal of Animal Science Year:2014 | Volume:44 | Issue:4 Page(s): 305-312

Download Full-Text

Persian Verion

View:

847

Download:

Cites:

Information Journal Paper

Title

EFFECT OF TANNINS AVAILABLE IN DIFFERENT PARTS OF RAISIN CO-PRODUCTS ON THEIR NUTRITIONAL VALUE

Author(s)

SOLTANI ZAHRA | ALIPOUR DARYOUSH | Issue Writer Certificate

Keywords

IN VITRO GAS PRODUCTIONQ2

POLYETHYLENE GLYCOLQ2

RAISIN BY-PRODUCTSQ2

TANNINSQ2

Abstract

In an experiment, chemical composition, phenolics and fermentation parameters of different parts of Raisin Co-products (RC) were determined using IN VITRO GAS PRODUCTION with or without POLYETHYLENE GLYCOL (PEG). Different parts of RC included rejected raisins, pedicle, rachis, mixture of raisins, pedicle and rachis, and Shekarak (a powder product obtained following sorting of raisins for packing). Also, the effect of bound tannin on gas production was evaluated. The chemical composition and phenolic content of different parts of RC were varied. The highest crude protein content, neutral detergent fiber and ash were recorded for rachis, while rejected raisins contained the lowest levels of these parameters. Pedicle bore the greatest total phenolics (12.68% of DM) and condensed TANNINS (3.96% of DM). Addition of PEG enhanced gas production, in vitro apparent dry matter digestibility, organic matter digestibility as well as metabolizable energy in RC. Bound TANNINS indicated biological activity and somehow decreased gas production in all the treatments, except for Shekarak. Overall, the results revealed that different parts of RC contain varying levels of phenolics which influence the nutritional value thereof. Further research is needed to more accurately assess the influence of RC and their phenolics upon performance of faltening as well as dairy cattle.

Cites

No record.

References

No record.

Cite

APA: Copy

SOLTANI, ZAHRA, & ALIPOUR, DARYOUSH. (2014). EFFECT OF TANNINS AVAILABLE IN DIFFERENT PARTS OF RAISIN CO-PRODUCTS ON THEIR NUTRITIONAL VALUE. IRANIAN JOURNAL OF ANIMAL SCIENCE (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), 44(4), 305-312. SID. https://sid.ir/paper/193486/en

Vancouver: Copy

SOLTANI ZAHRA, ALIPOUR DARYOUSH. EFFECT OF TANNINS AVAILABLE IN DIFFERENT PARTS OF RAISIN CO-PRODUCTS ON THEIR NUTRITIONAL VALUE. IRANIAN JOURNAL OF ANIMAL SCIENCE (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES)[Internet]. 2014;44(4):305-312. Available from: https://sid.ir/paper/193486/en

IEEE: Copy

ZAHRA SOLTANI, and DARYOUSH ALIPOUR, “EFFECT OF TANNINS AVAILABLE IN DIFFERENT PARTS OF RAISIN CO-PRODUCTS ON THEIR NUTRITIONAL VALUE,” IRANIAN JOURNAL OF ANIMAL SCIENCE (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), vol. 44, no. 4, pp. 305–312, 2014, [Online]. Available: https://sid.ir/paper/193486/en

Related Journal Papers