Effects of tannins from grape pomace on digestibility, metabolism and rumen fermentation in Sheep

doi:10.11686/cyxb20140435

Abstract

Abstract: Four sheep (Suffolk♂×small tail Han-yang♀) of average weight 28 kg were fitted with permanent rumen fistula to investigate the effects of tannins from grape pomace on digestion,metabolism and rumen fermentation in sheep in a 4×4 Latin square design experiment. Condensed tannin (CT) contents in treatments 1,2,3 and 4 were 0.00,0.85,1.70 and 2.25 g/kg DM,respectively. Tannins from grape pomace did not significantly impact the apparent digestibility of dry matter,organic matter,neutral detergent fiber,acid detergent fiber,calcium and phosphorus. However,it significantly (P<0.05) improved the apparent digestibility and retention of nitrogen. It also significantly (P<0.05) reduced the concentration of total nitrogen and protein nitrogen and raised the concentration of urea nitrogen in ruminal fluid,but did not significantly influence the concentration of ammonia nitrogen. In addition,it significantly (P<0.05) increased the propionate molar ratio but reduced the butyrate molar ratio and acetate/propionate ratio. It did not significantly affect the pH,the concentration of total volatile fatty acid,acetate and other acids molar ratio in ruminal fluid. It is concluded that 2.25 g/kg DM tannins from grape pomace can improve feed protein utilization.

CLC Number:

S826.4

ZHAO Dong,ZHENG Chen,LI Fa-di,LI Chong,LI Ting-fu. Effects of tannins from grape pomace on digestibility, metabolism and rumen fermentation in Sheep[J]. Acta Prataculturae Sinica, 2014, 23(4): 285-292.

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