2 research outputs found
Effects of two sources of tannins (Quercus L. and Vaccinium vitis idaea L.) on rumen microbial fermentation: an in vitro study
The aim of the experiment was to determine the effect of different sources of tannins on the in vitro rumen fermentation with focus on methane production. In the experiment, a rumen simulation system (RUSITEC) equipped with 4 fermenters (1 L) was used in three replicated runs (6 d of adaptation and 4 d of sampling) to study the effects of Quercus cortex extract (QC), Vaccinium vitis idaea (VVI) dried leaf extract and a mixture of VVI/QC on rumen microbial fermentation. Fermenters were fed 10.9 g/d of dry matter (DM) of a 600:400 forage:concentrate diet. Treatments were control, QC (2.725 mL), VVI leaves 0.080 g) and mixture of QC/VVI (1.362 mL+0.040 g) and were randomly assigned to fermenters within periods. The equivalent of 2.5 g of tannins/kg dietary DM from three sources of tannins was evaluated. All tannin sources decreased CH4 and ammonia concentrations, as well as protozoa and methanogen counts (P<0.001). Vaccinium vitis idaea and QC/VVI tended (P=0.005) to reduce the acetate to propionate ratio. There were no changes in nutrient digestion. Results suggest that these sources of tannins, especially VVI have the potential to reduce rumen CH4 production and ammonia concentration without negative effects on in vitro DM digestibility, total volatile fatty acids and pH
Effects of two sources of tannins (Quercus L. and Vaccinium vitis idaea L.) on rumen microbial fermentation: an in vitro study
The aim of the experiment was to determine
the effect of different sources of tannins on the
in vitro rumen fermentation with focus on
methane production. In the experiment, a
rumen simulation system (RUSITEC)
equipped with 4 fermenters (1 L) was used in
three replicated runs (6 d of adaptation and 4
d of sampling) to study the effects of Quercus
cortex extract (QC), Vaccinium vitis idaea
(VVI) dried leaf extract and a mixture of
VVI/QC on rumen microbial fermentation.
Fermenters were fed 10.9 g/d of dry matter
(DM) of a 600:400 forage:concentrate diet.
Treatments were control, QC (2.725 mL), VVI
leaves 0.080 g) and mixture of QC/VVI (1.362
mL+0.040 g) and were randomly assigned to
fermenters within periods. The equivalent of
2.5 g of tannins/kg dietary DM from three
sources of tannins was evaluated. All tannin
sources decreased CH4 and ammonia concentrations,
as well as protozoa and methanogen
counts (P<0.001). Vaccinium vitis idaea and
QC/VVI tended (P=0.005) to reduce the acetate
to propionate ratio. There were no changes in
nutrient digestion. Results suggest that these
sources of tannins, especially VVI have the
potential to reduce rumen CH4 production and
ammonia concentration without negative
effects on in vitro DM digestibility, total
volatile fatty acids and pH