| Abstrakt: |
Aims: The aim of this research was to study of the effects of mimosa and chestnut tannin on ruminal fermentation. Methods and Results: The effects of inclusion of condensed tannin extract from mimosa and hydrolysed tannin from chestnut in the doses of 0, 25, 50, 75 g/kg dry matter (DM) feed into rumen fluid were investigated on in vitro ruminal fermentation characteristics, gas production, dry matter degradability and microbial protein production. The inclusion of 25 g tannin extract/kg DM into rumen fluid had no effects (P>0.05) on methane (CH4) production and fermentation parameters except for ammonia (NH3) –N concentration. The addition of 75 g tannin extract /kg DM into rumen fluid reduced (P<0.01) gas production from the insoluble fraction, potential gas production, the total volatile fatty acids (VFA), acetic acid, propionic acid, butyric acid and acetic acid/propionic acid ratio and NH3 level. Relative to chestnut tannin extract; gas production from the insoluble fraction, NH3 and CH4 concentration reduced (P<0.05), propionic acid increased (P<0.01) and tended to reduce (P>0.05) with mimosa tannin extract. Conclusions: Chestnut or mimosa tannin extract up to 50 g/kg DM feed can be used in ruminant nutrition but but high doses of these extract may decrease the rumen function and feed efficiency. Mimosa tannin extract has a stronger influence on reduction in NH3 and CH4 production compared to chestnut tannin extract. Significance and Impact of the Study: Depending on the type and concentration used, tannins can reduce microbial fermentation and diet digestibility. However, when supplied at optimal concentrations in ruminant diets, chestnut or mimosa tannin extract have potential to reduce CH4 and NH3 losses without adversely affecting efficiency of ruminal fermentation. [ABSTRACT FROM AUTHOR] |
