欧洲实验生物学杂志 开放获取

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Influence of the addition of different levels of tannin extracted from pomegranate pomace, on some nutritive value of soybean meal

Reza Maleki Baladi, Sima Moghaddaszadeh-Ahrabi and Mohammad Afrouziyeh

This study was carried out to determine effect of addition of different levels of tannin extracted from pomegranate pomace, on some nutritive value of soybean meal (SBM) through gas production test. sheep fitted with fistula were fed with experimental feed containing SBM treated with extracted tannin at levels of 1.5, 3, 4.5 and 6 g per kg dry matter. Cumulative gas production was recorded at 2, 4, 6, 8, 12,16, 24, 36 and 48 h of incubation. The organic matter digestibility (OMD), short chain fatty acid (SCFA), metabolizable energy (ME) and net energy for lactation (NEL) were calculated from gas production after 24h incubation. The gas volume was significantly (P<0.01) highest for untreated SBM followed respectively by SBM treated with 1.5%, 3% of extracted tannin from pomegranate pomace. Significantly (P<0.01) lowest gas production was recorded from SBM treated with 4.5% and 6% of tannin extract. The gas production of soluble and insoluble fractions (a+b) of SBM was significantly (P<0.01) reduced when SBM was treated with 4.5% and 6% of tannin extract. The prediction of OMD, SCFA, ME and NEL were significantly (P<0.01) reduced when SBM treated by 4.5% and 6% extracted tannin. The current study concluded that the tannin treated SBM decreased the gas production and decreased the gas production from (a+b) of SBM.