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Isoflavones of the red and Hungarian clover and possible impact on animal diet

Author

Listed:
  • Mirjana Petrović

    (Institute for Forage Crops, Globoder, Kruševac, Republic of Serbia)

  • Dejan Sokolović

    (Institute for Forage Crops, Globoder, Kruševac, Republic of Serbia)

  • Snežana Babić

    (Institute for Forage Crops, Globoder, Kruševac, Republic of Serbia)

  • Tomáš Vymyslický

    (Department of Genetic Resources, Research Institute for Fodder Crops, Ltd. Troubsko, Brno, Czech Republic)

  • Jordan Marković

    (Institute for Forage Crops, Globoder, Kruševac, Republic of Serbia)

  • Vladimir Zornić

    (Institute for Forage Crops, Globoder, Kruševac, Republic of Serbia)

  • Zora Dajić-Stevanović

    (Institute of Field and Vegetable Crops, Faculty of Agriculture, University of Belgrade, Belgrade, Republic of Serbia)

Abstract

The content of daidzein, genistein, formononetin, and biochanin A isoflavones was studied in natural populations of red and Hungarian clover, to estimate their impact on fodder quality and to determine directions in possible breeding programs. The study included 6 red clover (Trifolium pratense) and 6 Hungarian clover (Trifolium pannonicum) populations, collected in the central Balkans. The differences between the species and among the populations were analysed. The average content of total isoflavones was 1.393 mg g-1 and 0.487 mg g-1 of air dry matter in Hungarian clover, respectively. While the most prevailed isoflavone in red clover was biochanin A (46%), the Hungarian clover populations were rich in genistein (43%). The red clover leaves accumulated the highest content of isoflavones. The Hungarian clover flowers and leaves had an equal amount of isoflavones. The obtained values of the total isoflavones could not affect the overall nutrient quality and therefore, researched natural populations of two clover species could be considered for further breeding programs.

Suggested Citation

  • Mirjana Petrović & Dejan Sokolović & Snežana Babić & Tomáš Vymyslický & Jordan Marković & Vladimir Zornić & Zora Dajić-Stevanović, 2021. "Isoflavones of the red and Hungarian clover and possible impact on animal diet," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 39(3), pages 169-175.
    • Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:3:id:27-2020-cjfs
    DOI: 10.17221/27/2020-CJFS
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