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Effects of tannic acid and quebracho tannins on in vitro ruminal fermentation of wheat and corn grain
Author(s) -
Martínez Tomás F,
McAllister Tim A,
Wang Yuxi,
Reuter Tim
Publication year - 2006
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2485
Subject(s) - tannin , tannic acid , food science , starch , fermentation , chemistry , hydrolysis , proanthocyanidin , digestion (alchemy) , condensed tannin , biochemistry , polyphenol , antioxidant , organic chemistry , chromatography
Abstract Current understanding of the effect of moderate amounts of tannins on the utilization of protein contained in forages indicates beneficial effects when fed to ruminants. Nevertheless, there is little knowledge about the effects of tannins on the ruminal hydrolysis of starch‐rich concentrates. Modulation of the hydrolysis of starch may reduce the occurrence of metabolic disorders, such as acidosis, in ruminants consuming high‐grain diets. The effects of commercial tannic acid (hydrolysable tannins) and quebracho tannins (condensed tannins) (50 g kg −1 DM) on the in vitro fermentation of ground wheat and corn grains by mixed ruminal bacteria was examined. The architecture and chemical composition of wheat and corn endosperms might explain differences in fermentation rates, as well as in response to similar concentrations of tannins. Regardless of the source of tannin, microbial fermentation was inhibited in both grains, as demonstrated by a decline in gas production, DM disappearance, volatile fatty acids and ammonia production. However, these effects were more pronounced for wheat than corn grain, mostly during the initial stages of the incubation. Scanning electron microscopy revealed that both sources of tannins inhibited the microbial hydrolysis of the endosperm protein matrix. Tannins did not prevent bacterial attachment to starch granules, but starch hydrolysis was slowed indirectly as a result of a tannin‐mediated reduction in the degradation of the surrounding protein matrix. Tannins are likely to be more effective at modulating the rate of starch digestion in grains that possess a readily degradable protein matrix. Copyright © 2006 Society of Chemical Industry