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Tannins as a Tool for Improving Ruminant Nutrition: Opportunities and Challenges
No full textТанини, велика и хетерогена група секундарних метаболита присутних
у многим биљним врстама, налазе се у различитим деловима и
органима биљака (лишће, кора, плодови, стабло и корен), где су
углавном сконцентрисани у ћелијским вакуолама. Најчешћа
класификација танина је на кондензоване и хидролизабилне, иако
бројне биљне врсте садрже оба типа. Хидролизабилни танини,
естерификовани галном или елагинском киселином, лако се разграђују
у дигестивном тракту и могу изазвати интоксикацију и оштећење
органа. Кондензовани танини су стабилнији и отпорнији на разградњу у
дигестивном тракту због флавонолних јединица повезаних угљеничним
везама.
Танини су опоре материје које пре свега имају одбрамбену и
антиоксидативну улогу. Такође, поседују способност формирања
комплекса са протеинима, угљеним хидратима, металима, ензимима и
другим супстанцама. Стога, танини су дуго сматрани искључиво
антинутритивним супстанцама, које могу довести до смањеног уноса
хране и бројних здравствених проблема код животиња, укључујући и
леталне исходе у екстремним случајевима.
Последњих деценија, истраживања указују на потенцијалне позитивне
ефекте танина у исхрани преживара (слика 1), укључујући и значајно
повећање количине протеина који остају неразграђени у бурагу. Наиме,
танини формирају комплексе са протеинима у неутралној средини,
(бураг), који се разлажу у киселој средини (сириште), те постају
доступни животињи у дисталним партијама дигестивног тракта, чиме се
побољшава њихова искористивост. Побољшање искористивости
протеина може резултирати већим прирастима животиња, што је од
посебног значаја у тову говеда, оваца и других врста преживара. Ово је
посебно значајно у контексту смањења трошкова сточарске
производње, будући да протеини представљају једну од најскупљих
компоненти у храни за животиње. Танини могу утицати и на
побољшање квалитета меса кроз мању оксидацију масти, бољи укус и
промене у саставу масних киселина, захваљујући промени тока
буражне ферментације и антиоксидативним својствима. Танини могу
допринети и побољшању маснокиселинског профила млека, чиме се
повећава његова нутритивна вредност и квалитет. Танини испољавају
антивирусна, антибактеријска и антипаразитска својства (Lin et al.,
2024), што може побољшати здравље животиња и смањити потребу за
антибиотицима. То смањује трошкове и чини производњу одрживијом,
док смањује губитке због болести и продужава продуктиван животни
век животиња.
Прекомерне количина танина у оброку могу довести до негативних
ефеката, укључујући смањен апетит због опорог укуса, смањену
сварљивост влакана и шећера, и ризик од интоксикације животиња.
Резултати истраживања о утицајима танина у исхрани преживара и
даље су неусаглашени због њихове комплексности. Важно је узети у
обзир врсту биљке (извор), количину танина у оброку, као и врсту и
физиолошко стање животиња. Иако су потребна додатна истраживања
за боље разумевање механизама и оптималних количина танина у
оброку, досадашњи резултати сугеришу значајан потенцијал танина у
пракси.Tannins, a large and heterogeneous group of secondary metabolites present in many plant species, are found in various parts and organs of plants (leaves, bark, fruits, stem, and roots), where they are mainly concentrated in cell vacuoles. The most common classification of tannins is into condensed and hydrolyzable, although many plant species contain both types. Hydrolyzable tannins, esterified with gallic or ellagic acid, are easily degraded in the digestive tract and can cause intoxication and organ damage. Condensed tannins are more stable and resistant to degradation in the digestive tract due to flavonol units connected by carbon bonds.
Tannins are astringent substances that primarily have defensive and antioxidant roles. They also have the ability to form complexes with proteins, carbohydrates, metals, enzymes, and other substances. Therefore, tannins have long been considered exclusively antinutritional substances, which can lead to reduced food intake and various health problems in animals, including lethal outcomes in extreme cases.
In recent decades, research has pointed to the potential positive effects of tannins in ruminant nutrition (Figure 1), including a significant increase in the amount of protein that remains undegraded in the rumen. Namely, tannins form complexes with proteins in a neutral environment (the rumen), which decompose in an acidic environment (the abomasum), making them available to the animal in the distal parts of the digestive tract, thereby improving their utilization. Improved protein utilization can result in greater animal weight gains, which is especially important in the fattening of cattle, sheep, and other ruminant species. This is particularly significant in the context of reducing livestock production costs, as proteins represent one of the most expensive components in animal feed. Tannins can also improve meat quality by reducing fat oxidation, enhancing flavor, and altering the composition of fatty acids, thanks to changes in rumen fermentation and their antioxidant properties. Tannins can contribute to the improvement of the fatty acid profile of milk, increasing its nutritional value and quality.
Tannins exhibit antiviral, antibacterial, and antiparasitic properties (Lin et al., 2024), which can improve animal health and reduce the need for antibiotics. This lowers costs and makes production more sustainable while reducing losses due to disease and extending the productive lifespan of animals.
Excessive amounts of tannins in the diet can lead to negative effects, including reduced appetite due to the astringent taste, reduced digestibility of fibers and sugars, and the risk of animal intoxication. Research results on the effects of tannins in ruminant nutrition remain inconsistent due to their complexity. It is important to consider the type of plant (source), the amount of tannins in the diet, as well as the species and physiological state of the animals. Although further research is needed to better understand the mechanisms and optimal amounts of tannins in the diet, the results so far suggest significant potential for tannins in practice
IMPACT OF STORAGE CONDITIONS ON THE INSTRUMENTAL COLOUR OF BUCKWHEAT PRODUCTS FOR MEAT INDUSTRY APPLICATIONS
Get PDFBuckwheat is one of the functional pseudocereals rich in antioxidants, nutrients, bioactive compounds, and phytochemicals. Colour represents one of the most important sensory parameters in the quality assessment of the meat products. The aim of this study was to determine the possible effect of 9-month artificial aging storage at 40 ± 2 °C on the change in instrumental colour of buckwheat products used in the meat industry. In the CIE L*a*b* system, L*, a*, and b* coordinates are used to specify the data of instrumental colour properties. The results were statistically processed by two-way ANOVA (P<0.001) and Tukey’s Honestly Significant Difference post-hoc tests (P<0.05). Storage and product type (and their interaction) factors significantly influenced instrumental colour. During storage, significant differences were observed between the time points (0, 3, 6, and 9 months) in flour, with trends of decreasing lightness (L*) and increasing red (a*) and yellow (b*) colour intensity values. Regarding product type, significantly higher L* values were observed in flour, while a* values were higher in grains. Except for the 3rd month, b* values did not show significant differences. The insights gained in this study may indicate the further application of stored buckwheat flour and grains in obtaining technologically justified and colour-sensory acceptable meat end-products for consumers
Lignification as the major limiting red clover DM and NDF digestibility
Get PDFNDF is a good indicator of fiber content in forages, but on the other hand NDF digestibility gives more accurate estimates of total digestible nutrients. The aim of this study was to evaluate two red clover cultivars for NDF digestibility and DM digestibility depending on the stage of the development - mid bud stage, early bloom and mid bloom, harvesting in three different cuts. Results of this study showed that lignin content increased with plant maturation in all three cuts. The highest lignin content was determined in the third cut ranged from 5.87 to 5.92% and 5.56 to 6.53% in DM of K 39 and K 32 red clover cultivars. Intensive lignifications of cell wall in the third cut influenced the highest decreasing of NDF digestibility
REGRESSION BETWEEN BODY WEIGHT OF LAMBS FROM BIRTH TO WEANING IN VARIOUS STRAINS OF SHEEP PRAMENKA
Get PDFThe result of the multiple regression coefficient (R) have the following values: 0.582 in
the Pirot race, 0.499 in the Svrljiska race, 0.610 in the Sjenica race and 0.580 in the
Sharplanina race. The coefficient of multiple determination (R2) had the following
values: 0.339 in Pirot, 0.249 in Svrljiska, 0.372 in Sjenica and 0.337 in Sharplanina sheep.
It follows from this that according to the order of genotypes shown, 33.9%; 24.4%;
36.8%; and 33.2% of the variance of the body weight of lambs at 90 days, determined by
the variance of the set of the following variables: PI, SV, SJ, SP- at 60, 30 and 1 day. The
adjusted coefficient of multiple determination (Adjusted R2) had the following values:
0.335 in Pirot, 0.244 in Svrljiska, 0.368 in Sjenica and 0.332 in young Sharplanina sheep.
From this it follows that according to the order of genotypes shown, 33.5%; 24.4%;
36.8% and 33.2% of the variance of the body weight of lambs at 90 days, determined by
the variance of a set of predictor variables: PI, SV, SJ, SP- at 60, 30 and 1 da
BIOSECURITY MEASURE IN TREATMENT OF PASTURES TO PREVENT GASTROINTESTINAL HELMINTH INFECTIONS OF SMALL RUMINANTS
Get PDFThe grazing method of feeding allows small ruminants - goats and sheep, constant contact
with transitional hosts and eggs and larval forms of parasites, so that there is no sheep
that is not infected with at least one parasite species. Permanent pastures represent the
greatest health risk for sheep and goats, especially if they have been used unplanned for
many years. Uncultivated pastures with poor floristic composition cause nutritional
imbalances, but cultivated pastures that are used improperly are also a place for constant
infections, especially parasitic agents. The cultivation of pasture directly depends on the
geological and pedological composition of the soil, hydrological conditions (standing,
running water) and microclimatic conditions. The main goal of cultivation is to obtain a
pasture that contains a minimum of infectious agents in the soil, which is maximally free
from vectors and transitional hosts of certain diseases (molluscs, arthropods) and
infectious forms of parasites. At the same time, the grass must be of optimal quality,
density and nutritional value. Successful cultivation must be based on real data. This
means that in addition to the floristic and pedological composition of the soil,
parasitological control of the soil and grass must be done. Interventions on pastures can
be a good prerequisite for controlling and preventing parasitic diseases. The solution can
be sought in the form of grazing - it can be mixed and grazing, and also the limitation of
the number of individuals in the pasture can be applied. Mixed grazing implies the grazing
of different herbivores on one pasture, which certainly has a positive effect on the reduction of parasitic infections. Cross-country grazing is a method of using pastures to
move animals from one part of the pasture to another at certain time intervals and return
to them only after a certain period of rest
Meat quality, fatty acid profile and genomic insight of Busha cattle in extensive production systems in Serbia
Get PDFIdentification of SNPs and effective genes associated with meat quality traits and fatty acid
(FA) profiles can help in the selection of animals with the best potential. In this study, we
characterized the meat quality parameters in young Busha bulls for the first time and further
performed GWAS analysis for meat quality traits. The fatty acid profile showed that
saturated fatty acids were the most abundant in meat and that oleic fatty acid, which is a
monounsaturated fatty acid, had the highest content. The correlation analysis showed that
the protein content had a negative correlation (p < 0.05) with the pH value and a positive
correlation (p < 0.05) with the content of polyunsaturated fatty acids. GWAS analysis was
performed with the BovineSNP50 v3 DNA Analysis BeadChip using the Illumina IscanTM
platform. The data were analyzed with PLINK 1.9. Thirteen SNPs were identified with
genome wide significant association with muscle fiber diameter (MFD) and one with meat
pH. Several candidate genes for MFD have been identified, including APOD, NTMT2 and
ZBTB37. Candidate
SNPs with near suggestive signifficant association with multiple fatty
acids level were identified: ARS-BFGL-NGS-118200, Hapmap48202-BTA-118947, BTA-
112619-no-rs. ANGPTL3 could be a potential new candidate gene influencing the FA profile.
This study provided valuable insights into the genetics of Busha meat quality traits.
The findings from this study could be used for the sustainable exploitation of this autochthonous
cattle breed
Effect of rearing system and genotype of laying hens on the breaking strength of tibia and femur
Get PDFThe aim of this study was to determine the effect of the rearing system and the genotype of laying hens on the breaking strength of the tibia and femur. The experiment was conducted in a 2x2 factorial design with two laying hen genotypes (commercial hybrid Isa Brown and New Hampshire dual-purpose breed) and two rearing systems (floor and organic). At the end of the one-year production cycle, six birds per group (24 hens in total) were randomly selected and slaughtered. To examine the quality of the bones, the femur and tibia were removed from each slaughtered laying hen. The breaking strength was measured by a three-point bending test with the IPNIS device. The results show that the rearing system had no significant effect on the breaking strength of the femur and tibia. On the other hand, genotype had a significant effect on femur and tibia breaking strength, such that the New Hampshire hens had better bone quality than Isa Brown hens. Importantly, there was a significant interaction between rearing system and genotype on tibia breaking strength - in the floor rearing system, the New Hampshire genotype had significantly higher breaking strength than the Isa Brown genotype, while the difference that occurred in the organic system between the genotypes studied was not statistically confirmed
Inoculants and Silage - Nutritional Value and Product Quality
No full textГлавни начин коришћења крмних биљака у фармском гајењу преживара је у конзервисаном облику, у виду сена, силаже и сенаже. Производња сена од чистих усева или смеша лептирњача и жита може да буде проблем у пролећном периоду због падавина па се највеће количине кабасте хране користе у форми силаже и сенаже. Осим тога, интензивна фармска производња млека заснива се на великим количинама силиране хране због њене повољне цене. Употреба инокуланат а бази бактерија млечне киселине (LAB) актуелна је од почетка прошлог века, а првобитни циљ њиховог коришћења био је интензивирање ферментације, рационалније трошење ферментабилних угљених хидрата и продукција максималних количина млечне киселине ради смањења pH вредности и заустављања акивности ензима биљних ћелија и микроорганизама у силираној храни. У поређењу са осталим, до сада испитиваним и/или у пракси коришћеним додацима (минералне и органске киселине, њихове соли...), предност биолошких додатака је у томе што не остављају резидуе и не утичу негативно на здравље животиња и квалитет њихових производа па су у Србији дозвољени и у органској пољопривредној производњи. Данас се у пракси користе комбинације одабраних сојева хомо и хетероферментативних LAB у циљу повећања анаеробне стабилности и дуже употребне вредности силажа. Међутим, недостатак ове врсте додатака је у мањем утицају на pH вредност силаже, која је један од главних фактора за контролу деградације хранљивих материја. Проблем који је данас нарочито актуелан је повећан степен промена протеина при коришћењу LAB додатака, и то при поређењу ефикасности хомоферментативних и хетероферментативних LAB у силажама лептирњача (табела 1), а што утиче негативно на искоришћавање ових специфичних градивних материја због повећане фракције разградивих протеина у оброку и амонијака у крви. Многи аутори сматрају да су најважнији бенефити при коришћењу хетероферментативних LAB иноуланата у мањем интензитету сабијања силаже и отварању већег фронта коришћене силаже, што је карактеристично за мање фарме. Оно што је нарочито значајно за науку и праксу, јесте могућност одређених сојева инокуланата (Lactobacillus plantarum AKU 1009a) да врше биохидрогенизацију неких полинезасићених масних киселина – PUFA (алфа и гама линолне киселине) и повећавају садржај коњугованих масних киселина у самој силажи које се затим преносеу млечну маст, а значајне су због позитивног утицаја на људско здравље. Неке PUFA, а нарочито коњугована линолна киселина – CLA (conjugated linoleic acid), имају антиканцерогени ефекат, делују против шећерне болести и поседују анти-упални ефекат. Силаже лептирњача трава имају већи позитиван утицај на садржај PUFA у млечној масти него силаже кукуруза, у којима долази до биохидрогенизације линолне киселине у транс-10, цис-12 CLA, који је врло снажан инхибитор синтезе млечне масти. У задње време се интензивно испитује IV генерација инокуланата која садржи и квасце (Saccharomyces cerevisae) у циљу пробиотског деловања и мање емисије метана.The main way of utilizing forage plants in farm-based ruminant farming is in preserved form, as hay, silage, and haylage. Hay production from pure crops or mixtures of legumes and grains can be problematic during the spring period due to rainfall, so the largest quantities of roughage are used in the form of silage and haylage. Additionally, intensive farm milk production is based on large quantities of silage due to its favorable price. The use of lactic acid bacteria (LAB)-based inoculants has been prevalent since the beginning of the last century, with the initial goal of their use being to intensify fermentation, more rational use of fermentable carbohydrates, and the production of maximum amounts of lactic acid to lower pH values and stop the activity of plant cell enzymes and microorganisms in the silage. Compared to other additives tested and/or used in practice (mineral and organic acids, their salts...), the advantage of biological additives is that they do not leave residues and do not negatively affect the health of animals and the quality of their products, which is why they are allowed in organic agricultural production in Serbia. Nowadays, combinations of selected homo- and heterofermentative LAB strains are used in practice to increase anaerobic stability and prolong the usability of silage. However, the disadvantage of these types of additives is their lower impact on silage pH, which is one of the main factors for controlling nutrient degradation. A particularly relevant issue today is the increased degree of protein changes when using LAB additives, especially when comparing the efficiency of homofermentative and heterofermentative LAB in legume silages (Table 1), which negatively affects the utilization of these specific building materials due to the increased fraction of degradable proteins in the diet and ammonia in the blood. Many authors believe that the most important benefits of using heterofermentative LAB inoculants lie in the reduced intensity of silage compaction and the opening of a larger front of used silage, which is characteristic of smaller farms. What is especially important for science and practice is the potential of certain strains of inoculants (Lactobacillus plantarum AKU 1009a) to perform biohydrogenation of some polyunsaturated fatty acids – PUFA (alpha and gamma linolenic acids) and increase the content of conjugated fatty acids in the silage itself, which are then transferred into milk fat, being significant due to their positive impact on human health. Some PUFAs, especially conjugated linoleic acid – CLA (conjugated linoleic acid), have anti-cancer effects, act against diabetes, and have anti-inflammatory effects. Legume-grass silages have a greater positive impact on PUFA content in milk fat than corn silages, in which biohydrogenation of linoleic acid into trans-10, cis-12 CLA occurs, which is a very strong inhibitor of milk fat synthesis. Recently, intensive research has been conducted on the fourth generation of inoculants, which also contain yeasts (Saccharomyces cerevisiae) with the goal of probiotic action and reducing methane emissions
THE PHYSIOLOGICAL FORMS OF CALVES BEHAVIOUR IN THE ASSESSMENT OF WELFARE
Get PDFThe behaviour of calves is a response to stimuli from the
environment causing movement, actions and changes in body position,
affecting the health and welfare of the animals. We distinguish four categories
of physiological behaviour:
- Behaviour related to basic needs such as movement, nutrition, rest and sleep.
- Exploratory behaviour that enables getting to know the living environment.
- Territorial behaviour and protection of safety and social order.
- Sexual and parental behaviour for the protection of the genome and the
extension of the species.
The positive emotional state of animals is manifested through the freedom to
express these forms of behaviour and social contact with other individuals,
which reduces stress and fear. The goal of the care for animal welfare is to
minimize exposure to negative emotions by optimizing these factors.
The present study, carried out on two farms with an intensive system of
housing and rearing calves up to 30 days of age, showed significant weaknesses
and deficiencies in the way calves are kept immediately after birth, up to 7 days
of age. Namely, of 9 forms of physiological behaviour, 5 rated 1 or 2. The
situation was somewhat better in the age category of calves between 8 and 30
days, where only one form, reproductive behaviour, was absolutely impossible.
In order to improve the quality of calf welfare, it is necessary to provide better
rearing conditions that would enable the manifestation of basic physiological
forms of behaviour
The influence of auxin of bacterial origin on the seed quality parameters of some field crops
No full textThe effect of four concentrations of auxin of bacterial origin (0 - control without auxin, 0.1, 5,
and 50 μg ml-1) on germination and early seedling growth in five field crops was investigated.
The genetic materials for this study included the maize hybrid 'ZP 684', the wheat variety
‘Evropa 90’, the soybean variety 'Galina', the field pea variety 'Kosmaj', and the sunflower
hybrid 'NS Oskar'. Energy germination and germination were recorded according to ISTA
rules. After 10 days, root length, shoot length, and seed vigor were determined. Energy
germination did not depend on auxin, but germination did, except for maize. Wheat, soybean,
and field pea had significantly higher germination at 5 and 50 μg ml-1 auxin and sunflower at
50 μg ml-1 auxin compared to the control. The results showed that the auxin of bacterial origin
promoted early seedling growth in all crops compared to the control. Compared to the control,
0.1 and 5 μg ml-1 auxin increased root length in maize, 0.1, 5, and 50 μg ml-1 in wheat and
sunflower, 5 and 50 μg ml-1 in soybean, and 50 μg ml-1 in field pea. Compared to the control,
the auxin treatments increased shoot length in the crops studied, except for field pea, where
the 50 μg ml-1 auxin did not contribute to the increase in this trait. Compared to the control,
all treatments with auxin increased seed vigor in maize, soybean, field pea and sunflower,
while this was observed in wheat when treated with 5 μg ml-1 auxin. Auxin-treated seeds are
therefore expected to have the advantage of surviving under unfavorable environmental
conditions caused by abiotic and biotic stress. Auxin-treated seedlings were more vigorous
and better developed