کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8491293 | 1552374 | 2016 | 38 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Use of polyphenol-rich grape by-products in monogastric nutrition. A review
ترجمه فارسی عنوان
استفاده از فرآورده های گندم غنی از پولفنول در تغذیه مونو گاستری. بازنگری
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کلمات کلیدی
EPAExtractable polyphenolsMDANEPAPB1Procyanidin B1PB2SFAGSEBHAABTSBHTAntioxidant - آنتی اکسیدانPolyunsaturated fatty acid - اسید چرب غیر اشباعPUFA - اسید چرب چند غیراشباعsaturated fatty acids - اسیدهای چرب اشباع شدهChemical composition - ترکیب شیمیاییAnimal nutrition - تغذیه حیواناتGrape seed - دانه انگورGrape seed extract - عصاره دانه انگورAntimicrobial - ماده ضد میکروبی یا آنتی میکروبیالmalondialdehyde - مالون دی آلدهیدMetabolism - متابولیسم butylated hydroxyanisole - هیدروکسی آنیزول باتلاقیbutylated hydroxytoluene - هیدروکسی تورولین باتلاقیProcyanidin B2 - پروسیانیدین B2propyl gallate - پروپیل گالاتGrape polyphenols - پلی فنل انگورGrape pomace - گلوتن انگور
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم دامی و جانورشناسی
چکیده انگلیسی
Plants and their biologically active chemical constituents present numerous opportunities for improving animal production by inclusion in the diet. In recent years, interest has grown in the antioxidant and antimicrobial properties of a number of polyphenols found in different plants. The by-products of the wine industry (grape pomace, skin and seeds) and wine polyphenol extracts contain a wide range of bioactive compounds. However, studies on grape by-products are very limited, despite their richness polyphenolic substances. In this context, the purpose of this review is summarize recent advances of research in grape by-products including the phenolic composition, mechanism of intestinal and hepatic conjugation, plasma transport and elimination in bile and urine, and biological activities such as antioxidant and antimicrobial effect. Given their antioxidant activity, the inclusion of these by-products in feed rations would not only enhance the oxidative stability of the meat and reduce the amount of additives like vitamin E but also improve meat quality through direct addition of these natural antioxidants, thereby helping to meet consumer demand for healthier meat products. With respect to antimicrobial activity, they enhance the growth of specific beneficial bacteria strains in the intestinal tract while competitively excluding certain pathogenic bacteria.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Animal Feed Science and Technology - Volume 211, January 2016, Pages 1-17
Journal: Animal Feed Science and Technology - Volume 211, January 2016, Pages 1-17
نویسندگان
AgustÃn Brenes, AgustÃn Viveros, Susana Chamorro, Ignacio Arija,