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Research Journal of Biological Sciences
Year: 2009  |  Volume: 4  |  Issue: 11  |  Page No.: 1190 - 1192

The Evaluation of the Effect of Tannin of Oak Leave on in vitro Rumen Fermentation of Soybean Meal

T. Mohammadabadi, M. Chaji, M. Eslami and M. Bojarpour    

Abstract: This study was conducted to evaluate the effect of oak leave tannin (OT, 25 and 45 g kg-1 DM) on in vitro gas production and fermentative parameters of Soybean Meal (SB). Treatments were SB treated with 25 and 45 g kg-1 oak leave tannin (OT1 and OT2, respectively). The results of experiment showed that oak leave caused to reduce the fermentable fraction (b) and gas production rate Constant (c) of SB (p<0.05) and the lowest (b) and (c) was for SB treated by 45 g kg-1 oak leave tannin (104.5 mL, 0.04 mL h-1, respectively). Soybean meal treated with OT2 had the lowest the Organic Matter Digestibility (OMD) and Metabolizable Energy (ME) (153.3 g kg-1 OM, 13.6 MJ kg-1 DM, respectively). Concentration of ammonia-N (NH3-N) and Short Chain Fatty Acid (SCFA) decreased (p<0.05), when SB treated with OT and the highest NH3-N and SCFA concentrations was for untreated soybean meal (36.6 mg dL-1 and 0.88 μmol). Therefore, it may be that in vitro rumen fermentation and nutritive value of soybean meal are influenced by tannin content of oak leave.

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