Abstract
Forage legumes are a potentially important source of dietary energy and protein for ruminants in the tropics. However, the nutritive value of such legumes can be depressed by their polyphenolic content. The effects of these compounds include inhibition of fermentation in the rumen and complexing with enzymes, dietary protein and fibre.The aim of this study was to evaluate the relationship between the total polyphenolic (TP), total condensed tannin (TCT), bound condensed tannin (BCT) and soluble condensed tannin (SCT) contents of forage legumes and their fermentability in vitro.Leaf samples from eleven species of tropical forage legume were collected from Colombia (six species) and Ethiopia (five species). Lyophilised, milled samples of each of the eleven species (1 g x 5 replicates) were placed in gas-tight culture bottles containing an anaerobic medium inoculated with bovine rumen fluid. The cultures were incubated under anaerobic conditions for a total of 7 d h at 39°C.
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Schedule a callMore From: Proceedings of the British Society of Animal Production (1972)
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