Hess, H.D.

Kreuzer, M.

Lascano, Carlos E.

Tiemann, Tassilo T.

Lascano Aguilar, Carlos Eduardo

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A joint project with:Swiss Centre for International AgricultureSchweizerisches Zentrum für Internationale LandwirtschaftCentre Suisse pour l’Agriculture InternacionalThe financial support of the Swiss Centre for International Agriculture (ZIL) is gratefully acknowledged.Effects of different purified condensed tannins from tropical shrub legume species on ruminal fermentation in vitroH.D. Hess1,2, T.T. Tiemann2,3, C.E. Lascano3 and M. Kreuzer21Agroscope Liebefeld-Posieux, Swiss Federal Research Station for Animal Production and Dairy Products (ALP); 2Institute of Animal Science, ETH-Zurich; 3Centro Internacional de Agricultura Tropical (CIAT), Cali, ColombiaBackground?Many tropical shrub legumes contain condensed tannins.?Condensed tannins may vary in their chemical characteristics depending on species, accession and cultivation site.?Different condensed tannins may affect ruminal fermentation in contrasting ways. ?This experiment was conducted to assess the effect of extracted condensed tannins from three widely used shrub legume species on ruminal fermentation in vitro. Materials and MethodsExperimental treatments?Basal substrate: mixture of a tropical grass (Brachiariahumidicola) and a tropical herbaceous non-tanniniferouslegume (Vigna unguigulata; 2:1 on dry matter [DM] basis). ?Incubated alone or with the addition of purified tannins.?Tannin levels: 25, 50, 75 and 100 mg/g dry matter.Tannins?Tannins were extracted from: Leucaena leucocephala 734,Flemingia macrophylla 17403, Calliandra calothyrsus 22310and C. calothyrsus 22316.?Extraction was performed with an aqueous solution of acetone(700 ml/l), formic acid (5 ml/l) and ascorbic acid (5 g/l).?Tannins were purified on a Sephadex LH-20 gel column.In vitro technique?Gas transducer technique.?Triplicate samples of test mixtures incubated for 144 h.?Solid fermentation residues analysed for DM and crude protein(CP) content and fermentation fluid for total volatile fatty acids.Conclusions?There exist differences in the effects of condensed tannins from different legume species on ruminal fermentation.?Tannins from Leucaena and Flemingia were less effective in decreasing ruminalnutrient degradation than both Calliandra accessions.?Condensed tannins of the two accessions of Calliandra differed in their effects, indicating that there exist within-species variation.ResultsTannins were extracted from leaves of different tropical shrub legumes.In vitro assessment of ruminal fermentation using the gas transducer technique.Apparent DM degradability (mg/g)02004006008001000Control 25 50 75 100 25 50 75 100 25 50 75 100 25 50 75 100Tannin addition (mg/g DM)LeucaenaFlemingiaCalliandra22310 22316Apparent CP degradability (mg/g CP supply)0100200300400500600700Control 25 50 75 100 25 50 75 100 25 50 75 100 25 50 75 100Tannin addition (mg/g DM)LeucaenaFlemingiaCalliandra22310 22316Ammonium contentration (mmol/l)02468101214Control 25 50 75 100 25 50 75 100 25 50 75 100 25 50 75 100Tannin addition (mg/g DM)LeucaenaFlemingiaCalliandra22310 22316Total volatile fatty acids (mmol/l)020406080100Control 25 50 75 100 25 50 75 100 25 50 75 100 25 50 75 100Tannin addition (mg/g DM)LeucaenaFlemingiaCalliandra22310 22316

Effects of different purified condensed tannins from tropical shrub legume species on ruminal fermentation in vitro

https://cgspace.cgiar.org/bitstream/10568/57809/1/pub_HessHD_2006_16091.pdf

Effects of different purified condensed tannins from tropical shrub legume species on ruminal fermentation in vitro

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