Tannins intensively interact with rumen microbes, which is expected to have consequences for meat quality. Silages prepared from birdsfoot trefoil (BT), sainfoin (SF), alfalfa (AF) or red clover (RC) were fed alone to 48 lambs. The SF contained five times more condensed tannins than BT, the other tanniferous plant. Growth and carcass performance, but not general meat quality, was reduced with BT and SF compared to AF and RC. Lambs fed SF had half the skatole levels in the perirenal fat than AF-fed lambs. The longissimus thoracis et lumborum muscle of the SF-fed lambs, compared to RC and BT, had a lower intensity for 'livery' and 'sheepy' flavors but a stronger 'grassy' flavor. The intramuscular fat of BT- and SF-fed lambs contained less saturated and more polyunsaturated fatty acids, especially 20:4n-6, 20:3n-6, 20:5n-3 and 22:5n-3, with SF being more efficient than BT. The SF was most promising to increase beneficial fatty acids and to reduce skatole content in lamb meat. © 2015 Society of Chemical Industry.
The effect of condensed tannins on the site of digestion of amino acids and other nutrients in sheep fed on Lotus corniculatus L
Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles
Effects of available dietary carbohydrate and preslaughter treatment on glycolytic potential, protein degradation, and quality traits of pig muscles
Effect of feeding dehydrated and ensiled tanniferous sainfoin (Onobrychis viciifolia) on nitrogen and mineral digestion and metabolism of lambs
Palatability in sheep and in vitro nutritional value of dried and ensiled sainfoin (Onobrychis viciifolia) birdsfoot trefoil (Lotus corniculatus), and chicory (Cichorium intybus)
Effect of litter size and birth weight on growth, carcass and pork quality, and their relationship to postmortem proteolysis
Evidence for the inhibition of the terminal step of ruminal alpha-linolenic acid biohydrogenation by condensed tannins
Metabolic fate of fatty acids involved in ruminal biohydrogenation in sheep fed concentrate or herbage with or without tannins
Bacterial and protozoal communities and fatty acid profile in the rumen of sheep fed a diet containing added tannins.
A comparison between red clover silage and grass silage feeding on fatty acid composition, meat stability and sensory quality of the M. Longissimus muscle of dairy cull cows
Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets
In large litters birth weight and gender is decisive for growth performance but less for carcass and pork quality traits
In situ analysis and structural elucidation of sainfoin (Onobrychis viciifolia) tannins for high-throughput germplasm screening
Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes
Performances, meat quality and boar taint of castrates and entire male pigs fed a standard and a raw potato starch-enriched diet
Meat odour and flavour and indoles concentration in ruminal fluid and adipose tissue of lambs fed green herbage or concentrates with or without tannins
Fat spectro-colorimetric characteristics of lambs switched from a low to a high dietary carotenoid level for various durations before slaughter
Investigation of sainfoin (Onobrychis viciifolia) cultivar differences on nitrogen balance and fecal egg count in artificially infected lambs
Carcass and meat quality of finished and non-finished Limousin heifers from alpine livestock systems differing in altitudinal origin of the forage
Meat quality of light lambs is more affected by the dam's feeding system during lactation than by the inclusion of quebracho in the fattening concentrate
Effects of feeding strategies during lactation and the inclusion of quebracho in the fattening on performance and carcass traits in light lambs
Tannin-rich sainfoin pellet supplementation reduces fat volatile indoles content and delays digestive parasitism in lambs grazing alfalfa
Effect of selected plant species within biodiverse pasture on in vitro fatty acid biohydrogenation and tissue fatty acid composition of lamb
RNA-seq-based quanitative transcriptome analysis of meat color and taste from chickens administered by eucalyptus leaf polyphenols extract
Comparison of muscle fatty acid composition and lipid stability in lambs stall-fed or pasture-fed alfalfa with or without sainfoin pellet supplementation
Fatty acid, physicochemical composition and sensory attributes of meat from lambs fed diets containing licuri cake
Feeding sunflower cake from biodiesel production to Santa Ines lambs: Physicochemical composition, fatty acid profile and sensory attributes of meat
Influence of dietary inclusion of tannin extracts from mimosa, chestnut and tara on volatile compounds and flavour in lamb meat.
Impact of increasing levels of condensed tannins from sainfoin in the grower-finisher diets of entire male pigs on growth performance, carcass characteristics, and meat quality.
The Fate of Tannins from Birdsfoot Trefoil and Their Effect on the Nitrogen Balance in Growing Lambs Fed Diets Varying in Protein Level.
Comparison of Three Feeding Regimens on Blood Fatty Acids Metabolites of Wujumqin Sheep in Inner Mongolia.
Carbon-13 Cross-Polarization Magic-Angle Spinning Nuclear Magnetic Resonance for Measuring Proanthocyanidin Content and Procyanidin to Prodelphinidin Ratio in Sainfoin ( Onobrychis viciifolia) Tissues
Low Concentrations of Protein- and Fiber-Bound Proanthocyanidins in Sainfoin (Onobrychis viciifolia ) Are Stable across Accessions, Growth Stages, and Drought Conditions
Untargeted and Targeted Metabolomics Profiling of Muscle Reveals Enhanced Meat Quality in Artificial Pasture Grazing Tan Lambs via Rescheduling the Rumen Bacterial Community.
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