The Study of the Effect of Pistachio Hull Tannin with Tannic Acid on In vitro Degradation and Rumen Fermentative Parameters of Soybean meal

The aim of this study was to evaluate the effect of pistachio hull tannin (PT, 25 g/kg DM) and tannic acid (TA, 25 g/kg DM) on in vitro gas production and fermentation parameters of soybean meal (SB) The results of experiment showed that PT and TA caused to reduce the fermentable fraction (b) and gas production rate constant for the insoluble fraction (c) (P<0 05), and the lowest (b) and (c) was for SB treated by PT+TA (99 5 ml, 0 01 ml/h, respectively) The organic matter digestibility and metabolizable energy were decreased by tannin treatments, and soybean meal treated with PT+TA had the lowest ME and OMD (13 3 MJ/kg DM, 151 5 g/kg OM, respectively) Concentration of ammonia-N (NH3-N) and short chain fatty acid (SCFA) decreased (P<0 05) when SB treated with PT and tannic acid and the highest NH3-N and SCFA concentrations was for untreated soybean meal (31 2 mg/dl and 0 82 mu mol) The results suggested, it may be that in vitro degradation and fermentation and nutritive value of soybean meal are influenced by pistachio hull tannin and tannic acid