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

2010; University of Veterinary and Pharmaceutical Sciences, Brno; Volume: 79; Issue: 2 Linguagem: Inglês

10.2754/avb201079020217

1801-7576

W. Zawadzki, A. Czerski, E. Wincewicz, Jan Gnus, A. Balcerzak, A. Kotecki, M. Kozák,

Phytoestrogen effects and research

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, CO 2 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.