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Variability and Potential of Seaweeds as Ingredients of Ruminant Diets: An In Vitro Study.
Animals (Basel). 2019 Oct 22; 9(10)A

Abstract

This study was designed to analyze the chemical composition and in vitro rumen fermentation of eight seaweed species (Brown: Alaria esculenta, Laminaria digitata, Pelvetia canaliculata, Saccharina latissima; Red: Mastocarpus stellatus, Palmaria palmata and Porphyra sp.; Green: Cladophora rupestris) collected in Norway during spring and autumn. Moreover, the in vitro ruminal fermentation of seventeen diets composed of 1:1 oat hay:concentrate, without (control diet) or including seaweeds was studied. The ash and N contents were greater (p < 0.001) in seaweeds collected during spring than in autumn, but autumn-seaweeds had greater total extractable polyphenols. Nitrogen in red and green seaweeds was greater than 2.20 and in brown seaweeds, it was lower than 1.92 g/kg DM. Degradability after 24 h of fermentation was greater in spring seaweeds than in autumn, with Palmaria palmata showing the greatest value and Pelvetia canaliculata the lowest. Seaweeds differed in their fermentation pattern, and autumn Alaria esculenta, Laminaria digitata, Saccharina latissima and Palmaria palmata were similar to high-starch feeds. The inclusion of seaweeds in the concentrate of a diet up to 200 g/kg concentrate produced only subtle effects on in vitro ruminal fermentation.

Authors+Show Affiliations

Estación Experimental del Zaidin (Consejo Superior de Investigaciones Cientificas), Profesor Albareda, 1, 18008 Granada, Spain. anamonedarod@gmail.com.Departamento de Producción Agraria. Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Ciudad Universitaria, 28040 Madrid, Spain. mariadolores.carro@upm.es.Aarhus University, AU Foulum, Blichers Allé 20, 8830 Tjele, Denmark. martin.weisbjerg@anis.au.dk.Norwegian Institute of Bioeconomy Research (NIBIO), PB 115, 1431 Ås, Norway. Michael.Roleda@nibio.no. The Marine Science Institute, College of Science, University of the Philippines, Diliman, Quezon City 1101, Philippines. Michael.Roleda@nibio.no.Norwegian Institute of Bioeconomy Research (NIBIO), PB 115, 1431 Ås, Norway. vibeke.lind@nibio.no.Norwegian Institute of Bioeconomy Research (NIBIO), PB 115, 1431 Ås, Norway. margarita.novoa-garrido@nord.no. Faculty of Biosciences and Aquaculture, Nord University, 8049 Bodø, Nordland, Norway. margarita.novoa-garrido@nord.no.Estación Experimental del Zaidin (Consejo Superior de Investigaciones Cientificas), Profesor Albareda, 1, 18008 Granada, Spain. molina@eez.csic.es.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31652535

Citation

de la Moneda, Ana, et al. "Variability and Potential of Seaweeds as Ingredients of Ruminant Diets: an in Vitro Study." Animals : an Open Access Journal From MDPI, vol. 9, no. 10, 2019.
de la Moneda A, Carro MD, Weisbjerg MR, et al. Variability and Potential of Seaweeds as Ingredients of Ruminant Diets: An In Vitro Study. Animals (Basel). 2019;9(10).
de la Moneda, A., Carro, M. D., Weisbjerg, M. R., Roleda, M. Y., Lind, V., Novoa-Garrido, M., & Molina-Alcaide, E. (2019). Variability and Potential of Seaweeds as Ingredients of Ruminant Diets: An In Vitro Study. Animals : an Open Access Journal From MDPI, 9(10). https://doi.org/10.3390/ani9100851
de la Moneda A, et al. Variability and Potential of Seaweeds as Ingredients of Ruminant Diets: an in Vitro Study. Animals (Basel). 2019 Oct 22;9(10) PubMed PMID: 31652535.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Variability and Potential of Seaweeds as Ingredients of Ruminant Diets: An In Vitro Study. AU - de la Moneda,Ana, AU - Carro,Maria Dolores, AU - Weisbjerg,Martin R, AU - Roleda,Michael Y, AU - Lind,Vibeke, AU - Novoa-Garrido,Margarita, AU - Molina-Alcaide,Eduarda, Y1 - 2019/10/22/ PY - 2019/09/26/received PY - 2019/10/16/revised PY - 2019/10/17/accepted PY - 2019/10/27/entrez PY - 2019/10/28/pubmed PY - 2019/10/28/medline KW - chemical composition KW - goats KW - in vitro rumen fermentation KW - methane KW - seaweeds JF - Animals : an open access journal from MDPI JO - Animals (Basel) VL - 9 IS - 10 N2 - This study was designed to analyze the chemical composition and in vitro rumen fermentation of eight seaweed species (Brown: Alaria esculenta, Laminaria digitata, Pelvetia canaliculata, Saccharina latissima; Red: Mastocarpus stellatus, Palmaria palmata and Porphyra sp.; Green: Cladophora rupestris) collected in Norway during spring and autumn. Moreover, the in vitro ruminal fermentation of seventeen diets composed of 1:1 oat hay:concentrate, without (control diet) or including seaweeds was studied. The ash and N contents were greater (p < 0.001) in seaweeds collected during spring than in autumn, but autumn-seaweeds had greater total extractable polyphenols. Nitrogen in red and green seaweeds was greater than 2.20 and in brown seaweeds, it was lower than 1.92 g/kg DM. Degradability after 24 h of fermentation was greater in spring seaweeds than in autumn, with Palmaria palmata showing the greatest value and Pelvetia canaliculata the lowest. Seaweeds differed in their fermentation pattern, and autumn Alaria esculenta, Laminaria digitata, Saccharina latissima and Palmaria palmata were similar to high-starch feeds. The inclusion of seaweeds in the concentrate of a diet up to 200 g/kg concentrate produced only subtle effects on in vitro ruminal fermentation. SN - 2076-2615 UR - https://www.unboundmedicine.com/medline/citation/31652535/Variability_and_Potential_of_Seaweeds_as_Ingredients_of_Ruminant_Diets:_An_In_Vitro_Study_ L2 - https://www.mdpi.com/resolver?pii=ani9100851 DB - PRIME DP - Unbound Medicine ER -
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