Advances in Animal and Veterinary Sciences

Research Article
Adv. Anim. Vet. Sci. 9(12): 2184-2193
Http://dx.doi.org/10.17582/journal.aavs/2021/9.12.2184.2193
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Achmad Chairul Basri, Wahyu Prambudi Yustanto, Asih Kurniawati, Chusnul Hanim, Muhsin Al Anas, Lies Mira Yusiati*

Laboratory of Nutritional Biochemistry, Department of Animal Nutrition and Feed Science, Faculty of Animal Science, Universitas Gadjah Mada, Jl. Fauna No. 3, Yogyakarta 55281, Indonesia.

Abstract | Swietenia mahagoni is commonly used in ruminants and a source of condensed tannin (CT) with the potential to improve feed utilization. This study aimed to determine the effect of Swietenia mahagoni as a tannin source on in-vitro rumen fermentation, rumen hydrolytic enzyme activity, and nutrients digestibility. The levels of tannin were 0, 3, and 6%. Feed fermentation was conducted using gas production Menke and Steingass and two steps Tilley and Terry in-vitro digestibility technique for 96 h. Data obtained were analyzed using one-way ANOVA and continued by DMRT. The dietary 6% tannin was able to reduce (P < 0.05) pH, ammonia (NH3) production, microbial protein, and protozoa populations but did not affect the production of volatile fatty acids (VFA). The activity of β-Glucosidase, carboxymethyl cellulose (CMC-ase), amylase, and protease was decreased linearly with tannin concentrations (P < 0.05). Rumen digestibility of crude protein (CP), organic matter (OM), and dry matter (DM) decreased by treatment (P < 0.05). DM and protein digestibility in post rumen increased linearly with tannin treatments (P < 0.05), while OM digestibility increased by 6% of tannin level. Dietary of Swietenia mahagoni as a tannin source may be a potential way to improve nutrients utilization in ruminants.

Keywords | Fermentation, Legumes, Protein, Rumen, Tannin, Ruminant