Hostname: page-component-78c5997874-mlc7c Total loading time: 0 Render date: 2024-11-11T11:15:16.828Z Has data issue: false hasContentIssue false
  • English
  • Français

The effect of condensed tannins from heated and unheated cottonseed on the ileal digestibility of amino acids for the growing rat and pig

Published online by Cambridge University Press:  09 March 2007

Feng Yu ,
P. J. Moughant ,
T. N. Barry  and
W. C. McNabb
Feng Yu
Affiliation:
Department of Animal Science, Massey University, Palmerston North, New Zealand
P. J. Moughant
Affiliation:
Department of Animal Science, Massey University, Palmerston North, New Zealand
T. N. Barry
Affiliation:
Department of Animal Science, Massey University, Palmerston North, New Zealand
W. C. McNabb
Affiliation:
AgResearch, Grassland Research Centre, Palmerston North, New Zealand
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The effect of condensed tannins (CT) from heated and unheated cottonseed on the apparent ileal digestibility of amino acids for the growing rat and pig was determined. In Expt 1, twenty-four rats were allocated to four semi-purified diets which contained cottonseed kernel and hulls as the only protein source. Two of the diets contained unheated solvent-extracted cottonseed kernel and hulls, while the remaining two diets contained similar material but which had been heat-treated by autoclaving at 110° for 120 min. In Expt 2, twelve rats and twelve pigs were fed on four semi-purified diets containing commercial cottonseed meal (CSM) as the only protein source. Cr2O3, was added to all diets as an indigestible marker. For each pair of diets in both experiments, PEG was either included or excluded. The effect of CT was assessed by comparing control animals (-PEG; CT acting) with PEG supplemented animals (+ PEG; CT inactivated). Ileal contents from the terminal 150 and 450 mm of ileum were collected at slaughter, 7 h from the start of feeding, for the rats and pigs respectively. Apparent ileal amino acid digestibility for rats fed on the diet containing cottonseed kernel and hulls was significantly depressed by the heat treatment, particularly for lysine and threonine. On average, apparent ileal amino acid digestibility in the diets without PEG was decreased from 0·80 to 0·70 by heat treatment. Dietary cottonseed CT depressed apparent ileal protein digestibility in the pig and in the rat. The addition of PEG to the diets significantly increased the apparent ileal digestibility of N and some amino acids for the pigs and the rats. The mean increase in apparent ileal digestibility due to PEG addition for the fourteen amino acids was 2 percentage units in both species fed on the commercial CSM diets, and 2 or 4 percentage units in rats fed on the unheated or the heated cottonseed kernel and hull diets respectively. The effect of PEG was similar in the heated and unheated cottonseed kernel and hulls for most amino acids, but apparent ileal digestibilities of threonine, tyrosine and lysine were increased more by PEG in heated than in unheated CSM. Apparent ileal N digestibility was lower in the pig than in the rat. For several of the amino acids there were significant animal species differences in apparent ileal digestibility. Studies into the effects of cottonseed CT should be carried out in the target animal species. The commercial CSM had a low apparent ileal amino acid digestibility overall, particularly for the essential amino acids lysine and threonine. It was concluded that effects of heating did not eliminate the reversible reactivity of cottonseed CT on amino acid digestion in rats and pigs but rather appeared to increase it for threoniw, tyrosine and lysine in Expt 1, causing large reductions in apparent ileal digestibility of these amino acids.

Keywords

CottonseedCondensed tanninIleumAmino acidHeat treatment
Type
Animal Nutrition
Information
British Journal of Nutrition , Volume 76 , Issue 3 , September 1996 , pp. 359 - 371
Copyright
Copyright © The Nutrition Society 1996

References

REFERENCES

Association of Official Analytical Chemists (1975). Official Methods of Analysis, 12th ed. Washington, DC: Association of Official Analytical Chemists.Google Scholar
American Oil Chemists Society (1975). Official and Tentative Methods of American Oil Chemists Society, 3rd ed., p. Ba7–58. Champaign, IL: American Oil Chemists Society.Google Scholar
Batterham, E. S. (1992). Availability and utilization of amino acids for growing pigs. Nutrition Research Reviews 5, 1–18.CrossRefGoogle ScholarPubMed
Batterham, E. S., Anderson, L. M., Baigent, D. R.,Beech, S. A. & Elliott, R. (1990). A comparison of the availability and ileal digestibility of lysine in cottonseed and soybean meals for grower/finisher pigs. British Journal of Nutrition 64, 663–677.CrossRefGoogle Scholar
Berardi, L. C. & Goldblatt, L. A. (1980). Gossypol. In Toxic Constituents of Plant Foodstuffs, pp. 183–237[Liener, I.E., editor]. New York, London and Sydney: Academic Press.Google Scholar
Church, D. C. & Pond, W. G.. (1988). The gastrointestinal tract and nutrition. Basic Animal Nutrition and Feeding, 3rd ed., pp. 27–47. New York: Wiley.Google Scholar
Coms, G. E., Connes, R. G., Berry, T. H. & Wallace, H. D. (1967). Effect of raw and heated soyabeans on gain, nutrient digestibility, plasma amino acids and other blood constituents of growing swine. Journal of Animal Science 26, 1067–1071.CrossRefGoogle Scholar
Costigan, P. & Ellis, K. J. (1987). Analysis of faecal chromium derived from controlled release marker devices. New Zealand Journal of Technology 3, 89–92.Google Scholar
Donkoh, A., Moughan, P. J. & Smith, W. C. (1994). The laboratory rat as a model animal for determining ileal amino acid digestibility in meat and bone meal for the growing pig. Animal Feed Science and Technology 49, 57–71.Google Scholar
Erbersdobler, H. F.Anderson, T. R. (1983). Determination of the available lysine by various procedures in Maillard type products. In The Maillard Reaction in Foods and Nutrition. ACS Symposium Series, vol. 215, pp. 419–427, [Waller, G. R. and Feather, M. S., editors]. Washington, DC: ACS.CrossRefGoogle Scholar
Ford, J. E.Shorrock, C. (1971). Metabolism of heat-damaged proteins in the rat. Influence of heat damage on the excretion of amino acids and peptides in the urine. British Journal of Nutririon 26, 311–322.Google Scholar
Headley, V. E., Miller, R. E., Ullrey, D. E. & Hoefer, J. A. (1961). Applications of the equation of the curve of diminishing increment to swine nutrition. Journal of Animal Science 20, 311–315Google Scholar
Huisman, J. & van der Poel, A. F. B. (1989). Comparison of effects of antinutritional factors (ANF) in different animal species. In Recent Advances of Research in Antinutritional Factors in Legume Seeds, pp. 317–327 [Huisman, J., van der Poel, A. F. B. and Liener, I. E., editors]. Wageningen, The Netherlands: Pudoc Wageningen.Google Scholar
Huisman, J., van der Poel, A. F. B. & Beynen, A. C. (1991). Animal species differences in antinutritional effects of raw Phaseolus vulgaris beans and Pisum sativum: comparison of piglets, rats, chickens and mice. In Proceedings of the Vth International Symposium on Digestive Physiology in Pigs, pp. 108–113 [Verstegen, M. W. A., Huisman, J. and den Hartog, L. A., editors]. Wageningen, The Netherlands: Pudoc Wageningen.Google Scholar
Hurrell, R. F. & Carpenter, K. J. (1977). Nutritional significance of cross-link formation during food processing. In Protein Crosslinking: Biochemical, Medical, and Nutritional Consequences, pp. 225–238 [Friedman, M., editor]. New York: Plenum Press.CrossRefGoogle Scholar
Jansman, A. J. M. (1993). Tannins in faba beans (Vicia Faba L. ) -antinutritional properties in monogastric animals. PhD Thesis. Wageningen Agricultural University, The Netherlands.Google Scholar
Jones, W. T. & Mangan, J. L. (1977). Complexes of the condensed tannins of sainfoin (Onobrychis viciijolia Scop.) with Fraction 1 Leaf protein and with submaxillary mucoprotein, and their reversal by polyethylene glycol and pH. Journal of the Science of Food and Agriculture 28, 126–136.Google Scholar
Longstaff, M. & McNab, J. M. (1991). The inhibitory effects of hull polysaccharides and tannins of field beans (Vicia fuba L. ) on the digestion of amino acids, starch and lipid and on digestive enzyme activities in young chicks. British Journal of Nutrition 65, 199–216.Google Scholar
Marquardt, R. R. (1989). Dietary effects of tannins, vivine and convicine. In Recent Advances of Research in Antinutritional Factors in Legume Seeds, pp. 141–155 [Huisman, J., van der Poel, A. F. B. and Liener, I. E., editors]. Wageningen, The Netherlands: Pudoc Wageningen.Google Scholar
Martinez, W. H., Berardi, L. C., Frampton, V. L., Eilcke, H. L., Green, D. E. & Teichman, R. (1967). Importance of cellular constituents to cottonseed meal protein quality. Journal of Agricultural and Food Chemistry 15, 427–432.CrossRefGoogle Scholar
Maynard, L. A., Loosli, J. K., Hintz, H. F.Warner, R. G. (1979). Animal Nutrition. New Delhi, India: McGraw-Hill, Inc.Google Scholar
Mehansho, H., Hagerman, A., Clements, S., Butler, L. G., Rogler, J. C. & Carlson, D. M. (1983). Modulation of proline-rich protein biosynthesis in rat parotid glands by sorghum with high tannin levels. Proceedings of the National Academy of Sciences, USA 80, 3948–3952.Google Scholar
Moughan, P. J., Gall, M. P. J. & Rutherfurd, S. M. (1996). Forms of lysine in an early Maillard browned casein and the absorption of lysine and deoxyketosyl lysine by the growing pig. Journal of Agricultural and Food Chemistry (In the Press).Google Scholar
Moughan, P. J., Smith, W. C. &James, K. A. C. (1984). Preliminary observations on the use of the rat as a model for the pig in the determination of apparent digestibility of dietary proteins. New Zealand Journal of Agriculture Research 27, 509–512.CrossRefGoogle Scholar
National Research Counci (1962). Nutrient requirements of the laboratory rat. Nutrient Requirements of Laboratory Animals. National Academy of Sciences Publication no. 990, pp. 51–95. Washington, DC: National Academy of Sciences.Google Scholar
National Research Council (1978). Nutrient requirements of the laboratory rat. Nutrient Requirements of Laboratory Animals, 3rd ed., pp. 7–32. Washington DC: National Academy of Sciences.Google Scholar
Picard, M., Bertrand, S., Duron, M. & Dunnigan, J. (1984). Comparative digestibility of amino acids using 5 animal models: intact cockerel, caecectomized cockerels, rat deprived of large intestine, piglet with an ileo-caecal cannulation, piglet with an ileo-rectal shunt. In Proceedings IVth European Symposium on Poultry Nutrition, p. 165 [Larbier, M., editor]. Tours, France: World's Poultry Science Association.Google Scholar
Pond, W. G. & Houpt, K. A. (1978). The pig as a model in biomedical research. The Biology of the Pig, pp. 13–43. Ithaca, NY: Comstock Publishing.Google Scholar
Pons, W. A. & Eaves, P. H. (1967). Aqueous acetone extraction of cottonseed. Journal of American Oil Chemists Society 44, 460–464.CrossRefGoogle Scholar
Pullar, J. D. & Webster, A. J. F. (1977). The energy cost of fat and protein deposition in the rat. British Journal of Nutrition 37, 355–363.Google Scholar
Robertson, J. B. & van Soest, P. J. (1981). The detergent system of analysis and its application in human food. In The Analysis of Dietary Fibre in Food, pp. 123–158 [James, W. P. T. and Theander, O., editors]. New York and Basel: Marcel Dekker Inc.Google Scholar
Sauer, W. C. & Ozimek, L. (1986). Digestibility of amino acids in swine: results and their practical applications. A review. Livestock Production Science 15, 367–388.CrossRefGoogle Scholar
Smith, W. C., Moughan, P. J. & James, K. A. C. (1990). Comparative apparent ileal digestibility of amino acids in a mixed meal diet measured with the growing rat and pig. New Zealand Journal of Agricultura1 Research 33, 669–671.Google Scholar
Steel, R. G. D. & Torrie, J. H. (1980). Principles and Procedures of Statistics. New York: McGraw-Hill.Google Scholar
Taverner, M. R. (1979). Ileal availability for pigs of amino acids in cereal grains. PhD Thesis, University of New England, Armidale, NSW, Australia.Google Scholar
Taverner, M. R., Curic, D. M. & Rayner, C. J. (1983). A comparison of the extent and site of energy and protein digestion of wheat, lupin and meat and bone meal by pigs. Journal of the Science of Food and Agriculture 34, 122–128.CrossRefGoogle ScholarPubMed
Terrill, T. H., Rowan, A. M., Douglas, G. B. & Barry, T. N. (1992). Determination of extractable and bound condensed tannin concentrations in forage plants, protein concentrate meals and cereal grains. Journal of the Science of Food and Agriculture 58, 321–329.Google Scholar
Visitpanich, T., Batterham, E. C. & Norton, B. W. (1985). Nutritional value of chickpea (Cicer arietinum) and pigeon pea (Cajunus cajan) meals for growing pigs and rats. II. Effect of antoclaving and alkali treatment. Australian Journal of Agricultural Research 36, 327–335.CrossRefGoogle Scholar
Yu, F, Barry, T. N., McNabb, W. C., Moughan, P. J. and Wilson, G. F. (1995 a). Effect of bound condensed tannin from cottonseed upon in situ protein solubility and dry matter degradation in the rumen. Journal of the Science of Food and Agriculture 69, 311–319.CrossRefGoogle Scholar
Yu, F., Barry, T. N., Moughan, P. J. & Wilson, G. F. (1993). Condensed tannin and gossypol concentrations in cottonseed and in processed cottonseed meal. Journal of the Science of Food and Agriculture 63, 7–15.Google Scholar
Yu, F., McNabb, W. C., Barry, T. N. & Moughan, P. J. (1996 a). Effect of heat treatment upon the chemical composition of cottonseed meal and upon the reactivity of cottonseed condensed tannins. Journal of the Science of Food and Agriculture (In the Press).3.0.CO;2-1>CrossRefGoogle Scholar
Yu, F., Moughan, P. J. & Barry, T. N. (1995 b). Effect of condensed tannin in cottonseed hulls on endogenous ileal amino acid loss in the growing rats. Journal of the Science of Food and Agriculture 68, 451–455.Google Scholar
Yu, F., Moughan, P. J. & Barry, T. N. (1996 b). The effect of cottonseed condensed tannins on the ileal digestibility of amino acids in casein and cottonseed kernel. British Journal of Nutrition 75, 683–698.CrossRefGoogle ScholarPubMed