Effect of Natural Sources of Tannin on Rumen Fermentation In Vitro

The tannin content in tamarind seed husk (TSH), gram husk (GH) and salseed meal (SSM) were 14.8fi, 9.64 and 5.77 percent, respectively. The biological interference of tannin on rumen fermentation was tested using polyethylene glycol (PEG 6000) as a tannin binder. Cumulative gas production in rumen in vitro (24-h incubation) was taken as an index of tannin inuctivation. The improvement in gas production in TSH, GH and SSM were 11.0, 20.0 and 6.5 ml per 200 mg DM, respectively. TSH tannin showed significant (P<0.05) effect on buffer soluble nitrogen (BSN) content of groundnut cake (GNC). TSH tannin affected the initial stages of fermentation, however, no such phenomenon was observed with GH and SSM. There was increased microbial protein synthesis in vitro in the presence of TSH tannin; this was not the case with GH and SSM. It was concluded that the effect of tannin on rumen fermentation in vitro varies with the source of tannin.