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Digestibility of silages in relation to their hydroxycinnamic acid content and lignin composition
Author(s) -
Taboada Alfredo,
NovoUzal Esther,
Flores Gonzalo,
Loureda Maria,
Ros Barceló Alfonso,
Masa Antón,
Pomar Federico
Publication year - 2010
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.3933
Subject(s) - lignin , hydroxycinnamic acid , phenols , chemistry , ferulic acid , food science , composition (language) , organic matter , dry matter , p coumaric acid , organic chemistry , coumaric acid , proanthocyanidin , silage , in vivo , phenol , botany , polyphenol , biology , microbiology and biotechnology , linguistics , philosophy , antioxidant
BACKGROUND: The effectiveness of the analysis of cell wall‐bound hydroxycinnamic acids and the composition of lignin to evaluate the in vivo digestibility of a silage collection with unknown botanical composition was evaluated. RESULTS: Syringyl units content and total etherified phenols showed the highest correlation coefficients with in vivo dry matter digestibility (IVDMD) ( r = − 0.792 and r = − 0.703, respectively), while guaiacyl units and total phenols showed the highest correlation coefficients with in vivo organic matter digestibility (IVOMD) ( r = − 0.871 and r = − 0.817, respectively). Using the above‐mentioned chemical parameters, 10 equations were also developed to predict in vivo digestibility. The prediction of IVDMD produced a high adjusted R 2 value (0.710) using syringyl, total lignin, etherified total phenols, esterified ferulic acid and total phenol content as predictors. The prediction of IVOMD produced a higher adjusted R 2 value (0.821) using guaiacyl, total phenols, total ferulic acid and etherified p ‐coumaric acid content as predictors. CONCLUSION: Cell wall digestibility depends on a multiplicity of factors and it is not possible to attribute a causal effect on in vivo digestibility to any single factor. However, syringyl and guaiacyl content and etherified phenols emerge as good predictors of digestibility. Copyright © 2010 Society of Chemical Industry