ORIGINAL PAPER
Chemical composition, antioxidant activity and bioactive compounds of vegetation species ingested by goats on semiarid rangelands
 
More details
Hide details
1
Animal Nutrition Department, National Institute of Medical Sciences and Nutrition “Salvador Zubirán”; D.F, 14000, Mexico
2
Tropical Forages Program, International Center for Tropical Agriculture (CIAT); Cali, 6713, Colombia
3
Faculty of Life Sciences, Agricultural Sciences, Rhine-Waal University of Applied Sciences; Kleve 47533, Germany
4
Faculty of Chemistry, National Autonomous University of Mexico (UNAM); D.F, 04510, Mexico
5
Direction of Nutrition, National Institute of Medical Sciences and Nutrition “Salvador Zubirán”; DF, 14000, Mexico
CORRESPONDING AUTHOR
D. C. Puga   

Animal Nutrition Department, National Institute of Medical Sciences and Nutrition “Salvador Zubirán”; D.F, 14000, Mexico
Publication date: 2013-06-10
 
J. Anim. Feed Sci. 2013;22(2):106–115
 
KEYWORDS
ABSTRACT
The first goal of this study was to evaluate the chemical composition of vegetation consumed by goats on semiarid rangelands. Secondly, antioxidant activity and identified bioactive compounds of this vegetation were estimated. Twenty-five samples were analysed, including leaves, stems, fruits, or a combination of them. Chemical composition demonstrated large differences among species and smaller differences within species. Some species had high protein contents, e.g. Acacia schaffneri, Celtis pallida and Prosopis laevigata. Methanol:water was the best solution to extract bioactive compounds, which we found in larger amounts in complete plants and stems than in fruits and leaves. A. farnesiana pods had the largest polyphenol contents, whereas A. farnesiana, A. schaffneri, Leptochloa dubia and others showed the best antioxidant activity. A positive correlation was observed between antioxidant activity and polyphenol-flavonoid concentration. Based on these results, it seems necessary to study in more detail some species, e.g. the fruits of Acacia farnesiana and A. schaffneri, to better understand their implications for ruminant feeding and nutrition.
 
CITATIONS (6):
1.
Cuantificación fisicoquímica en gorro turco [Melocactus zehntneri (Britton & Rose) Luetzelburg - Cactaceae]
E.N. NUNES, D.M. LEMOS, S.F SILVA, A.P.T ROCHA, C.M. LUCENA, M.V. MEIADO, R.F.P. LUCENA
Revista Brasileira de Plantas Medicinais
 
2.
Antioxidant activity and protection against oxidative-induced damage of Acacia shaffneri and Acacia farnesiana pods extracts: in vitro and in vivo assays
Claudia Delgadillo Puga, Mario Cuchillo Hilario, José Guillermo Espinosa Mendoza, Omar Medina Campos, Eduardo Molina Jijón, Margarita Díaz Martínez, Marsela Alejandra Álvarez Izazaga, José Ángel Ledesma Solano, José Pedraza Chaverri
BMC Complementary and Alternative Medicine
 
3.
Phytochemical Compounds and Biological Activities of Celtis tournefortii Fruits
Serhat Keser, Fatma Keser, Omer Kaygili, Suat Tekin, Ismail Turkoglu, Ersin Demir, Semra Turkoglu, Mustafa Karatepe, Suleyman Sandal, Sevda Kirbag
Analytical Chemistry Letters
 
4.
Phenolic Compounds in Organic and Aqueous Extracts from Acacia farnesiana Pods Analyzed by ULPS-ESI-Q-oa/TOF-MS. In Vitro Antioxidant Activity and Anti-Inflammatory Response in CD-1 Mice
Delgadillo Claudia, Cuchillo-Hilario Mario, Navarro Arturo, Medina-Campos Omar Noel, Nieto Antonio, Ramírez Teresa, López-Tecpoyotl Zenón Gerardo, Díaz Margarita, Álvarez-Izazaga Marsela Alejandra, Cruz Yessica Rosalina, Sánchez-Quezada Vanessa, Gómez Francisco Enrique, Torre-Villalvazo Iván, Furuzawa Janette, Camacho-Corona María del Rayo, Pedraza-Chaverri José
Molecules
 
5.
Goats’ Feeding Supplementation with Acacia farnesiana Pods and Their Relationship with Milk Composition: Fatty Acids, Polyphenols, and Antioxidant Activity
Delgadillo-Puga, Cuchillo-Hilario, León-Ortiz, Ramírez-Rodríguez, Cabiddu, Navarro-Ocaña, Morales-Romero, Medina-Campos, Pedraza-Chaverri
Animals
 
6.
Nutraceutical and Technological Properties of Buffalo and Sheep Cheese Produced by the Addition of Kiwi Juice as a Coagulant
Andrea Serra, Giuseppe Conte, Leonor Corrales-Retana, Laura Casarosa, Francesca Ciucci, Marcello Mele
Foods
 
ISSN:1230-1388