Effects of Plant Nutraceuticals on In Vitro Fermentation of Dairy Feed
Student Classification
Freshman
Faculty Mentor
Dr. Uchenna Anele
Department
Animal Sciences
Document Type
Poster
Publication Date
Spring 2019
Disciplines
Animal Sciences
Abstract
Hibiscus sabdariffa L. (Malvaceae) is an important plant that is widely distributed in tropical and subtropical regions around the world. Different parts of the plant are rich in polyphenolic compounds such as anthocyanins, chlorogenic acid, delphinidin 3-monoglucoside, caffeoylshikimic acid, gamma-tocopherol (lipid-soluble antioxidant), cryptochlorogenic acid, delphinidin and flavonoids such as gossypetin, kaempferol, hibiscetine, quercetin, sabdaretine and their derivatives. Based on the phytochemical properties of H. sabdariffa, it has been used extensively as a beverage, antioxidant, anti-obesity, anticholesterol, anti-cancer, etc. We hypothesize that H. sabdariffa can modulate rumen function to improve feed efficiency in dairy cows. We conducted an in vitro batch culture fermentation to evaluate the effects of calyces, flower and seeds from H. sabdariffa on gas production and dry matter disappearance of alfalfa hay, corn silage and calf starter feed.
Recommended Citation
Butts, Mercer, "Effects of Plant Nutraceuticals on In Vitro Fermentation of Dairy Feed" (2019). Undergraduate Research and Creative Inquiry Symposia. 184.
https://digital.library.ncat.edu/ugresearchsymposia/184