The Binding of Dietary Protein by Sorghum Tannins in the Digestive Tract of Pigs
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Date
1984Author
Mitaru, Barnabas N
Reichert, Robert, D
Blair, Robert
Type
ArticleLanguage
enMetadata
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The effects of reconstitution of sorghums on dry matter, energy, pro
tein and amino acid digestibilities, and the nature of protein binding by sorghum tan
nins during digestion were investigated. Grains from a high and a low tannin sorghum
were reconstituted by adding 30% (wt/wt) distilled water to the grain and stored at
25 °Cfor 20 days with an acetic-propionic acid mixture added to deter fungal growth.
Another lot of grain from the same sources was untreated and used as control. The
sorghum grains were then incorporated at an 85% level in diets for a digestibility trial
with pigs cannulated at the terminal ileum. The digestibilities of dry matter, protein
and amino acids at the terminal ileum were lower than the corresponding values mea
sured over the total digestive tract. Reconstitution improved the digestibilities of dry
matter, energy, protein and amino acids in the high but not low tannin sorghum diets.
The improvement in digestibility of individual amino acids ranged from 7.5 to 23.5%.
The tannin-associated proteins were more hydrophobic than the dietary protein. The
results suggest that hydrophobic bonding is important in the formation of tannin-pro
tein complexes in the digestive tract of pigs.
Citation
Journal of NutritionPublisher
Department of Animal Production