'' '' Effect of Varying Levels of Tannins Treatment on in vitro Degradability of Soybean Meal
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here
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Original Research Articles                      Volume : 9, Issue:7, July, 2020

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
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Int.J.Curr.Microbiol.App.Sci.2020.9(7): 3991-4000
DOI: https://doi.org/10.20546/ijcmas.2020.907.469


Effect of Varying Levels of Tannins Treatment on in vitro Degradability of Soybean Meal
Bilal Chamadia1, R. S. Grewal1*, J. S. Lamba1, Jasmine Kaur1 and Neeraj Kashyap2
1Department of Animal Nutrition, GADVASU, Ludhiana, Punjab, India
2Department of Animal Breeding and Genetics, GADVASU, Ludhiana, Punjab, India
*Corresponding author
Abstract:

Present study was conducted to see the effect of varying levels of tannins on protein protection of soybean meal through in vitro protein degradability. Soybean meal was treated with different levels of tannins from 1, 2, 3 and 4 percent with two different tannin sources i.e. quebracho and tannic acid. The NGP/200 did not vary significantly (P<0.05) with different levels of quebracho as well with tannic acid treatment of SBM. The ammonical nitrogen did not vary significantly (P<0.05) with different levels of quebracho treatment of SBM but it decreased significantly (P<0.05) in the tannic acid treatment of SBM. DMD and short chain fatty acids did not vary significantly (P<0.05) with different levels of tannin treatment of SBM. These results lead to the conclusions that tannic acid treatment of SBM is more effective in the protection of protein from the ruminal degradation.


Keywords: Tannin treatment. Protein protection, in vitro fermentation
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How to cite this article:

Bilal Chamadia, R. S. Grewal, J. S. Lamba, Jasmine Kaur and Neeraj Kashyap. 2020. Effect of Varying Levels of Tannins Treatment on in vitro Degradability of Soybean Meal.Int.J.Curr.Microbiol.App.Sci. 9(7): 3991-4000. doi: https://doi.org/10.20546/ijcmas.2020.907.469
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