[Uso de taninos para mejorar perfil de acidos grasos volatiles de carne y leche en rumiantes. Una revision]

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Autor:Morales, Rodrigo; Ungerfeld, Emilio

Serie Documental: Chilean Journal of Agricultural Research

This paper reviews how tannins, through their effects on rumen lipid metabolism, can affect the composition of ruminants’ meat and milk fat. Tannins are a heterogeneous group of plant secondary compounds known for both beneficial and detrimental effects on animals’ digestive physiology. Tannins supplementation of ruminants’ diets alters both in vivo and in vitro unsaturated fatty acids biohydrogenation and hence the profile of fatty acids outflowing the rumen, which can influence milk and meat content of beneficial fatty acids such as linolenic acid, vaccenic acid and rumenic acid, among others. Published information indicates that tannins could inhibit biohydrogenation though affecting ruminal microorganisms. Some studies found increments in linolenic, rumenic and/or vaccenic acids in meat and milk fat using different sources of tannins; however, the effects of tannins supplementation on milk and meat fatty acid profile are not consistent, and there are contradictory results published in the literature

Enlace:
https://biblioteca.inia.cl/handle/123456789/33518

Citar esta publicación:
Morales, Rodrigo y Ungerfeld, Emilio ((Abr-Jun 2015)) [Uso de taninos para mejorar perfil de acidos grasos volatiles de carne y leche en rumiantes. Una revision] [en línea]. Chilean Journal of Agricultural Research. Disponible en: https://biblioteca.inia.cl/handle/123456789/33518 (Consultado: ).
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