Comparison of forage yield,silage fermentative quality,anthocyanin stability,antioxidant activity,and in vitro rumen fermentation of anthocyanin-rich purple corn(Zea mays L.) stover and sticky corn stover

The objective of this study was to observe the forage yield, silage fermentative quality, anthocyanin stability, and antioxidant activity during the storage period and in vitro rumen fermentation of anthocyanin-rich purple corn （Zea mays L.） stover （PS） and sticky corn stover （SS）. Forage yield of corn stover was weighed and ensiled with two treatments： （1） hybrid sticky waxy corn stover （control）, and （2） hybrid purple waxy corn stover （treatment）. Samples were stored in mini-silos for periods of 0, 7, 14, 21,42, 63, 84, and 105 d. The results showed that PS had significantly higher （P〈0.05） yields of dry matter （DM）, organic matter （OM）, gross energy （GE）, crude protein （CP）, neutral detergent fiber （NDF）, acid detergent fiber （ADF）, and total anthocyanins than that of the SS. Anthocyanin-rich purple corn stover silage （PSS） showed higher （P〈0.05） levels of DM and CP relative to the sticky corn stover silage （SSS）. Although anthocyanin-rich PSS displayed a lower （P〈0.05） level of pelargonidin-3-glucoside （P3G）, it had higher （P〈0.05） levels of peonidin （Peo） and pelargonidin （Pel） compared to the control. Delphinidin （Del） and malvidin （Mal） were not detected in SSS during the ensilage period; in PSS, Del was no longer detected after 7 d of ensilage. Specifically, total anthocyanins in anthocyanin-rich PSS decreased rapidly （P〈0.05） prior to 7 d of ensilage, and then remained at relatively stable （P〉0.05） constants. Compared to the anthocyanin-rich PSS, SSS displayed significantly higher （P〈0.05） pH value and ammonia nitrogen （NH3-N） content. Propionic acid （PA） at 0 d and butyric acid （BA） during the entire study period were not detected, whereas anthocyanin-rich PSS showed a higher （P〈0.05） level of lactic acid （LA） than that of the SSS. Compared with the SSS extract, anthocyanin-rich PSS extract showed a higher （P〈0.05） level of 2,2-diphenyl-1-picryihydrazyl （DPPH） scavenging activity and displayed a lower （P〈0.05） half maximal inhibitory concentration （IC50） value. Moreover, anthocyanin-rich PSS reduced （P〈0.05） gas production （GP）, and displayed lower levels of immediately soluble fraction and ratio of acetic acid （AA） to PA at 12 h, but the other parameters were unaffected （P〉0.05） relative to the control. Taken together, the results indicated that： （1） anthocyanins could be stable in silage; （2） anthocyanin-rich PSS showed better silage fermentative quality and stronger antioxidant activity; and （3） anthocyanin-rich PSS had no negative effect on rumen fermentation parameters.

Determination of Genistein in the Fermented By-product of Soybean Curd, an Indonesian Food, and Its in vivo Assay on Carrageenan-lnduced Mice

In our country, Indonesia, especially in West Java, people frequently consume fermented by-product of soybean curd for their main course. The by-product of curd, usually is discarded, can be fermented using either Neurospora （Neurospora sitophila） or Rhizopus （Rhizopus oligosporus） yeast to make oncom Genistein is a phytoestrogen, an estrogen-like chemical compound present in plants, that has anti-inflammatory property. Genistein can be determined by UV spectrophotometric method based on the UV absorbance of its complex with aluminum chloride. Addition of acid is a critical point in the procedure. The aim of this research was to know whether genistein is still contained in oncom This research also studied about oncom＇s activity on carrageenan-induced mice. Acetosal was used as drug control. Result showed that genistein was detected contained in oncom extract. The in vivo assay indicated that oncom extract （dose 1,000 mg/kg of body weight） reduced oedema in carragenan-induced paw of mice, which potencies were 066 times lower than that of acetosal＇s. Oncom might be useful as food and as a weak inflammation reducer as well.