Chemical properties of tannins and ruminal protein degradation in legume forage

2017 Fiscal Year Final Research Report

• Project/Area Number: 15K07272
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Crop production science
• Research Institution: Mie University
• Principal Investigator: KONDO MAKOTO 三重大学, 生物資源学研究科, 准教授 (50432175)
• Project Period (FY): 2015-04-01 – 2018-03-31
• Keywords: タンニン / マメ科牧草 / タンパク質 / 第一胃内分解性

Outline of Final Research Achievements

The aim of this study was to investigate chemical properties of tannins and their effects on ruminal protein degradation in tropical and temperate legumes for ruminant feeds. Among 16 species of legumes, condensed tannin contents varied from 0.0 to 10.3% on a dry matter base. Although most of legumes showed weak or no suppression of ruminal protein degradation, Lotus corniculatus from temperate legume and Desmodium intortum from tropical legume clearly suppressed protein degradation. The suppressed protein degradation in rumen could be due to lowered protein solubility by tannins in these species.

Free Research Field

草地学