Assessment of Anti-nutritive Activity of Tannins in Tea By-products Based on Rumen Fermentation

Assessment of Anti-nutritive Activity of Tannins in Tea By-products Based on Rumen Fermentation

Nutritive values of green and black tea by-products and anti-nutritive activity of their tannins were evaluated in an in vitro rumen fermentation using various molecular weights of polyethylene glycols (PEG), polyvinyl pyrrolidone (PVP) and polyvinyl polypyrrolidone as tannin-binding agents. Signifi...

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Bibliographic Details
Main Authors:	Makoto Kondo, Yoshiaki Hirano, Noriyuki Ikai, Kazumi Kita, Anuraga Jayanegara, Hiro-omi Yokota
Format:	Article
Language:	English
Published:	Asian-Australasian Association of Animal Production Societies 2014-11-01
Series:	Asian-Australasian Journal of Animal Sciences
Subjects:	Tea By-product Rumen Fermentation Tannin Tannin Binding Agent
Online Access:	http://www.ajas.info/upload/pdf/ajas-27-11-1571.pdf

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