Effect of tannins and drying methods on in vitro dry matter and crude protein degradability and digestibility of soybean meal for ruminants.

ABSTRACT: Soybean meal is a widely used protein source for ruminants, but its high ruminal degradability can limit its nutritional value. Tannins reduce ruminal crude protein degradability by forming tannin-protein complexes, which are facilitated by water addition and heat during drying. The study evaluated the effects of drying methods (freeze-dried, 50 °C, 80 °C) combined with two tannin types (chestnut and quebracho) at two concentrations (50 and 100 g/kg) on the in vitro degradability and digestibility of soybean meal dry matter and crude protein. Tannins combined with drying methods effectively reduced ruminal degradation of soybean meal protein. The drying at 80 °C combined with chestnut or quebracho tannins at both concentrations (except 100 g/kg chestnut tannins) showed the largest reductio

SUBMITTER: Valcl N 

PROVIDER: S-EPMC12325768 | biostudies-literature | 2025 Aug

REPOSITORIES: biostudies-literature