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Effect of tannins in the fermentation of legume forages using a gas based method

Published online by Cambridge University Press:  23 November 2017

P.B. Godoy*
Affiliation:
CENA-USP, Piracicaba-SP, Brazil
I.C.S. Bueno
Affiliation:
CENA-USP, Piracicaba-SP, Brazil
S.L.S. Cabral Filho
Affiliation:
UNB, Brasilia-DF, Brazil
E.F. Nozella
Affiliation:
CENA-USP, Piracicaba-SP, Brazil
L.A. Castilho
Affiliation:
CENA-USP, Piracicaba-SP, Brazil
M.R.S.R. Peçanha
Affiliation:
CENA-USP, Piracicaba-SP, Brazil
D.M.S.S. Vitti
Affiliation:
CENA-USP, Piracicaba-SP, Brazil
A.L. Abdalla
Affiliation:
CENA-USP, Piracicaba-SP, Brazil
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Extract

Legume forages are an important source of protein in ruminant feeding but some legumes contain anti-nutritional factors, such as tannins, which can interfere in fermentability. In vitro methods to determine quality of feeds are important to nutritionists. These methods are less expensive, less time consuming and allow more control of experimental conditions than in vivo experiments. The aim of this work was to evaluate the nutritive value of four Brazilian legume forages, with different tannin levels, using the in vitro bioassay technique.

Type
Poster Presentations
Copyright
Copyright © The British Society of Animal Science 2007

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References

Cabral Filho, S.L.S., Abdalla, A.L., Bueno, I.C.S., Nozella, E.F., Rodrigues, J.A.S, 2005. Ruminal fermentation and degradability of sorghum cultivar whole crop, and grains, using an in vitro gas production technique. Animal Feed Science and Technology 123-124: 329–339.CrossRefGoogle Scholar
Makkar, H.P.S, Blümmel, M., Borowy, N.K., Becker, K., 1993. Gravimetric Determination of Tannins and their Correlations with Chemical and Protein Precipitation Methods. Journal of the Science of Food and Agriculture 61: 161–165.CrossRefGoogle Scholar
SAS, 2000. SAS Institute. The SAS system for windows. Release 8.01. Cary, 2000.Google Scholar

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