Acta Vet. Brno 2010, 79: 217-224

https://doi.org/10.2754/avb201079020217

Effect of Tannin Content in Horse Bean on Rumen Fermentation in vitro

Wojciech Zawadzki1, Albert Czerski1, Edyta Wincewicz1, Jan Gnus2, Agnieszka Balcerzak1, Andrzej Kotecki3, Marcin Kozak3

1Department of Animal Physiology, Wroclaw University of Environmental and Life Sciences, Wrocław, Poland,
2General and Vascular Surgery Ward, Provincial Specialized Hospital, Research and Development Center in Wrocław, Poland,
3Department of Crop Productions, Wrocław University of Environmental and Life Sciences, Wrocław, Poland

Received November 18, 2008
Accepted October 21, 2009

The objective of the experiments was to demonstrate the influence of low- and high-tannin horse bean on the selected fermentation indicators. The sheep rumen content with the addition of 1, 2 and 5 g of high- and low-tannin horse bean was incubated in vessels of 250 ml volume. A significant increase of ammonia, lactic acid, CO2 and methane as well as pH decrease in samples with addition of horse bean seed was demonstrated. While comparing high- and low-tannin horse bean varieties, it was observed that in the case of small doses of 1 and 2 g a higher intensity of fermentation takes place in the samples with the addition of high-tannin horse bean. In the case of larger doses of 5 g per sample, a higher intensity of fermentation takes place in the samples with the addition of low-tannin horse-bean. A probable reason for the decrease in the fermentation process intensity in the samples with the addition of 5 g of high-tannin horse bean is a high content of tannins, which reduce fermentation processes.

References

33 live references