<b>Tannin on non-degradable digestible protein from proteic sources in cattle rumen

• Main Authors: Rafael Mezzomo, Pedro Veiga Rodrigues Paulino, Edenio Detmann, Cesar Roberto Viana Teixeira, Lyvian Cardoso Alves, Rafael Neiva Assunção
• Format: Article
• Language: English
• Published: Editora da Universidade Estadual de Maringá (Eduem) 2015-10-01
• Series: Acta Scientiarum: Animal Sciences
• Subjects: degradation; protein efficiency; rumen fermentation.
• Online Access: http://186.233.154.254/ojs/index.php/ActaSciAnimSci/article/view/28126

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.