The Influence of the Plant Tannins on in
vitroRuminal Degradation and Improving
Nutritive Value of Sunflower Meal in Ruminant
T. Mohammadabadi* and M. Chaji
Department of Animal Science, Khuzestan Ramin
Agriculture and Natural Resource University, Molasani, Ahvaz, Iran
*Email: mohammadabadi2002@yahoo.com
Abstract
The
objective of this study was to evaluate the effect of 30 g/kg DM from the
tannins of oak leave and fruit (OL, OF), pistachio hull and leave (PH, PL) on
in vitro ruminal degradation, gas production parameters and nutritive value
of sunflower meal (SM) in ruminants. In vitro gas production, organic
matter digestibility (OMD), metabolizable energy (ME) and fermentative
parameters of samples were measured. Kinetics of gas production was fitted to an
exponential model. The results showed that tannin of oak leave and pistachio
hull did not influence the fermentable fraction (b) and gas production rate
constant (c), but tannin of oak fruit and pistachio leave reduced these
parameters (P<0.05), and the lowest (b) and (c) obtained for SM treated by 30
g/kg oak fruit tannin. The OMD and ME values of sunflower meal were decreased by
tannin of oak fruit and pistachio leave (P<0.05). The lowest OMD and ME was for
sunflower meal treated with oak fruit tannin, however, tannin of oak leave and
pistachio hull did not influence these parameters. It means that using of some
plant tannins with protein meals caused to decrease of OMD and ME of meal
(P>0.05). The ammonia-N (NH3-N) concentrations of culture fluid
decreased (P<0.05) when SM was treated with all tannins sources used in this
experiment. Concentration of NH3-N and short chain fatty acid (SCFA)
was lowest for SM treated by oak fruit tannin. The results showed that in
vitro degradation; fermentation and nutritive value of sunflower meal are
decreased by 30 g/kg DM tannin of oak fruit and pistachio leave. Therefore,
tannin of oak leave and pistachio hull was proper than the other tannin sources
to improving ruminal degradation and nutritive value of sunflower meal.