Assessment of Feed Value of Chicory and Lucerne for Poultry, Determination of Bioaccessibility of Their Polyphenols and Their Effects on Caecal Microbiota was written by Iqbal, Yasir;Ponnampalam, Eric N.;Le, Hieu Huu;Artaiz, Olivia;Muir, Stephanie K.;Jacobs, Joe L.;Cottrell, Jeremy J.;Dunshea, Frank R.. And the article was included in Fermentation in 2022.COA of Formula: C30H26O12 The following contents are mentioned in the article:
Chicory and lucerne possess high feed value for poultry being good sources of protein and fiber. In addition, they are rich in polyphenols that help the body build an integrated antioxidant system to prevent damage from free radicals and pos. modulate microbial populations in the gastrointestinal tract. These health-promoting effects of polyphenols depend on their bioaccessibility and absorption in the animal body. The present paper aimed to study the bioaccessibility of polyphenols from chicory and lucerne after subjecting the samples to gastric and intestinal phases of digestion in an in vitro model of chicken gut and assessment of their feed value by measuring the presence of fermentable substrates (in terms of gas production), SCFAs produced and their effects on gut microbiota population during in vitro cecal fermentation Results revealed that the bioaccessibility of polyphenols varied with different polyphenol compounds The highest bioaccessibility was recorded for p-hydroxybenzoic acid (90.8%) from chicory following the intestinal phase of digestion. The lowest bioaccessibility was observed for quercetin-3-rhamnoside (12.6%) from chicory after the gastric phase of digestion. From lucerne, the highest bioaccessibility was recorded for kaempferol-3-glucoside (77.5%) after the intestinal phase of digestion. Total gas production was higher for lucerne (39.9 mL/g) than chicory (28.1 mL/g). Similarly, total SCFAs production was higher after 24 h of cecal fermentation with lucerne (42.2 mmol L-1) as compared to chicory (38.1 mmol L-1). Results also revealed that the relative abundance of Clostridium was reduced with chicory (0.225%) and lucerne (0.176%) as compared to the control (0.550%) after 24 h of cecal fermentation The relative abundance of Streptococcus was reduced by lucerne (4.845%) but was increased with chicory (17.267%) as compared to the control (5.204%) after 24 h of fermentation These findings indicated that chicory and lucerne differentially affected the microbial populations during in vitro cecal fermentation This study involved multiple reactions and reactants, such as (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8COA of Formula: C30H26O12).
(2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8) belongs to alcohols. Alcohols are among the most common organic compounds. They are used as sweeteners and in making perfumes, are valuable intermediates in the synthesis of other compounds, and are among the most abundantly produced organic chemicals in industry. Converting an alcohol to an alkene requires removal of the hydroxyl group and a hydrogen atom on the neighbouring carbon atom. Dehydrations are most commonly carried out by warming the alcohol in the presence of a strong dehydrating acid, such as concentrated sulfuric acid.COA of Formula: C30H26O12
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts