&lt;b&gt;Tannin on non-degradable digestible protein from proteic sources in cattle rumen

Rafael Mezzomo,Pedro Veiga Rodrigues Paulino,Edenio Detmann,Rafael Neiva Assunção,Lyvian Cardoso Alves,Cesar Roberto Viana Teixeira

doi:10.4025/actascianimsci.v37i4.28126

Abstract

Several tannins at different inclusion levels of protein-rich food and water addition on the amount of rumen undegradable protein (RUP) and digestible RUP (RUPd) in the rumen were evaluated. Sixty treatments were analyzed, namely: three mixtures of tannin (with different concentrations of hydrolysable and condensed tannins) were added at four different amounts (0, 1, 2.5 and 5%) in three protein foods (soybean meal, whole soybean meal and peanut meal) with and without moisture. Samples were incubated in cattle, via rumen cannula, in triplicate, to quantify rumen degraded protein (RDP), rumen undegradable protein (RUP) and digestible RUP (RUPd). Divergence in protein nutritional rate, based on discriminating variables among the groups, was estimated by cluster analysis. Increase in RUPd of treatments required soybean meal with 2.5% tannin, with 85% of condensed tannins and 15% hydrolysable tannins, in an aqueous medium. The inclusion of tannin is recommended to test in in vivo evaluations for productivity increase and inclusion level used.

Highlights

Most protein ingested by cattle undergoes rumen degradation due to the intense fermentation capacity of rumen bacteria
On the other hand, when the mixtures of the treatments without water are ingested by the animal and reach the rumen lumen, they mix with the water medium that forms the meal cake and, at this instance, they complex with the proteins for the above-mentioned effects
When compared to peanut meal (Tables 2 and 5), the greatest effect of tannin complexation in soybean meal was probably due to the amino acids in the meals

Summary

Introduction

Most protein ingested by cattle undergoes rumen degradation due to the intense fermentation capacity of rumen bacteria. Utilização do tanino sobre a proteína digestível não degradada no rúmen de alimentos protéicos em bovinos Este trabalho foi realizado para avaliar os tipos de taninos sob diferentes níveis de inclusão em alimentos protéicos com adição de água, sobre a quantidade de proteína não degradável no rúmen (PNDR) e PNDR digestível (PNDRd).

Results

Conclusion