Resumen

BARRIO, S. et al. Productivity, nutritional quality and phenolic compounds content in Coursetia hassleri during its growth season, under two light conditions. Multequina [online]. 2021, vol.30, n.1, pp.41-53. ISSN 1852-7329.

Coursetia hassleri is a native legume potentially forage, present in the semi-arid Chaco region frequently in shady places. The objective of the work was to evaluate the production, nutritional quality and content of phenolic compounds throughout the production cycle, in different light conditions. Experimental plots (FAyA-UNSE), El Zanjón, 27 ° 52´21” S and 64 ° 14´33” W were used, implanted in 2015, under open skies and under half shade. They were quantified: crude protein (PB), neutral detergent fiber (FDN) and acid (FDA), total content of phenolic compounds (FT), total tannins (TT), condensed tannins (TC) and flavonoids. The proportion of leaves, stems and fruits was determined, in the middle and at the end of the productive cycle. Statistical analyzes were performed using MLGM, with Fisher’s LSD test at 5% significance for difference between means. Significantly higher contents of PB were observed at the beginning and higher FDA and FDN at the end of the productive cycle and there were significant variations throughout the cycle for the content of TT and flavonoids. The concentrations of FT, TT and CT were higher in fruits while that of flavonoids was higher in leaves. The light did not change the nutritional quality or the content of phenolic compounds.

Palabras clave : Coursetia hassleri; Production; Nutritional quality; Bioactive phenolic compounds.

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