TY  - JOUR
T1  - The Evaluation of the Effect of Tannin of Oak Leave on <I>in vitro</I> Rumen Fermentation of Soybean Meal
AU - Mohammadabadi, T. AU - Chaji, M. AU - Eslami, M. AU - Bojarpour, M. 
JO  - Research Journal of Biological Sciences
VL  - 4
IS  - 11
SP  - 1190
EP  - 1192
PY  - 2009
DA  - 2001/08/19
SN  - 1815-8846
DO  - rjbsci.2009.1190.1192
UR  - https://makhillpublications.co/view-article.php?doi=rjbsci.2009.1190.1192
KW  - Oak tannin
KW  -gas production
KW  -soybean meal
KW  -digestibility
KW  -concentration
AB  - This study was conducted to evaluate the effect of oak leave tannin (OT, 25 and 45 g kg<SUP>-1</SUP> DM) on <I>in vitro</I> gas production and fermentative parameters of Soybean Meal (SB). Treatments were SB treated with 25 and 45 g kg<SUP>-1</SUP> oak leave tannin (OT1 and OT2, respectively). The results of experiment showed that oak leave caused to reduce the fermentable fraction (b) and gas production rate Constant (c) of SB (p&lt;0.05) and the lowest (b) and (c) was for SB treated by 45 g kg<SUP>-1</SUP> oak leave tannin (104.5 mL, 0.04 mL h<SUP>-1</SUP>, respectively). Soybean meal treated with OT2 had the lowest the Organic Matter Digestibility (OMD) and Metabolizable Energy (ME) (153.3 g kg<SUP>-1</SUP> OM, 13.6 MJ kg<SUP>-1</SUP> DM, respectively). Concentration of ammonia-N (NH<SUB>3</SUB>-N) and Short Chain Fatty Acid (SCFA) decreased (p&lt;0.05), when SB treated with OT and the highest NH<SUB>3</SUB>-N and SCFA concentrations was for untreated soybean meal (36.6 mg dL<SUP>-1</SUP> and 0.88 &#956;mol). Therefore, it may be that <I>in vitro </I>rumen fermentation and nutritive value of soybean meal are influenced by tannin content of oak leave.
ER  -