Claim · model-written summary
The method accurately predicted condensed tannin added to forage extracts.
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionValueQualifier
Verbatim
e0“The method accurately predicted the concentration of CT added to forage extracts.”
Title
T H Terrill; A M Rowan; G B Douglas; et al. Journal of the Science of Food and Agriculture 1992. doi:10.1002/jsfa.2740580306
Other claims from this paper (14)
- Observation Extractable condensed tannin averaged 68% of total tannin in forage legumes.
- Observation Most remaining tannin in forage legumes was protein bound.
- Association At low total tannin concentration, the extractable proportion was 33–35%.
- Observation Extractable tannin comprised 15% of total tannin in protein concentrate meals.
- Observation Protein bound tannin comprised 60% of total tannin in protein concentrate meals.
- Observation Fibre bound tannin comprised 25% of total tannin in protein concentrate meals.
- Observation Lotus corniculatus forage had 2.1% DM total tannin, considered appropriate for ruminant nutrition.
- Observation Coronilla varia forage had 3.0% DM total tannin, considered appropriate for ruminant nutrition.
- Observation Dorycnium forage tannin concentration was 13–19% DM and was considered better suited to soil conservation.
- Association Cottonseed meal contained 1.6% DM condensed tannin, potentially related to resistance of proteins to ruminal degradation.
- Observation Condensed tannin was indistinguishable from zero in perennial ryegrass forage.
- Observation Condensed tannin was indistinguishable from zero in barley grains.
- Observation Condensed tannin was indistinguishable from zero in triticale grains.
- Observation Soya bean meal contained 0.1% DM condensed tannin, indistinguishable from zero.