Iranian Journal of animal Science

Iranian Journal of animal Science

Effects of semi-pure tannin usage, on crude protein fractions of soy bean meal and canola meal by CNCPS

Document Type : Research Paper

Authors
Narges Vahdani 1
Mehdi Dehghan-banadaky 2
Kamran Rezayazdi 2
Farahnaz Khalighi-Sigaroodi 3
1 Ph.D. Graduated, Department of Animal Science, Agricultural Faculty, University College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran
2 Associate Professor, Department of Animal Science, Agricultural Faculty, University College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran
3 Associate Professor, Medicinal Plants Research Center, Institute of Medicinal Plants, ACECR, Karaj, Iran
10.22059/ijas.2016.59031
Abstract
In this research to investigate of the effect of tannin`s type and level on rumenal degradation of soybean meal (SBM) and canola meal (CM), two experiments have be done. At first experiment supplements were treated by semi-pure tannin of pomegranate-pistachio (PP), in different levels (0, 10 and 15 % of DM for SBM and 0, 5 and 10% of DM for CM). In second experiment, these supplements were treated by (PP), pomegranate-tea (PT) and sole pomegranate (P) at same levels (10% of DM).  The effects of these treatments on protein fractioning of treated and untreated SMB and CM was determined by, CNCPS system, in comparison with fish meal (FM) and corn gluten meal (CGM), as a sources of bypass protein. According to results, treated SBM by PP 10% (SBM-PP) and treated CM by PP5% could increase bypass protein fraction in comparison with FM and CGM. So it can be concluded that these treatments, could be used in reminant diet to provide by pass protein, but further research is necessary to investigate in vivo effects of these treatments.
Keywords
Canola meal
protein
soybean meal
Tannins
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Iranian Journal of animal Science
Volume 47, Issue 2 - Serial Number 2
Autumn 2016
Pages 261-270

  • Receive Date 01 June 2015
  • Revise Date 29 November 2015
  • Accept Date 27 April 2016