Influence of Ensiling and Tannins Addition on Rumen Degradation Kinetics of Soy Sauce Residues
Influence of Ensiling and Tannins Addition on Rumen Degradation Kinetics of Soy Sauce Residues
Sadarman1, Agung Irawan2, Muhammad Ridla3, Anuraga Jayanegara3*, Nahrowi3, Roni Ridwan4, Ahmad Sofyan5, Hendra Herdian5, I Nyoman Guna Darma5, Teguh Wahyono6, Dewi Febrina1, Rakhmad Perkasa Harahap7, Rizki Amalia Nurfitriani8, Danung Nur Adli9
ABSTRACT
Condensed tannins (CT) and hydrolyzable tannins (HT) are secondary metabolites substances that are widely proposed as safe additives to improve protein utilization in ruminants. This study aimed to investigate the effect of tannins extracted from acacia and chestnut on the degradation kinetics of ensiled and non-ensiled soy sauce residue (SSR) in sacco. Two fistulated beef cattle (425±25 kg) fed a diet consisting of 80% Pennisetum purpureum and 20% concentrate was used to incubate the SSR samples (ensiled and non-ensiled) using a 6×11 cm standard nylon bag. Each SSR sample was added with 2% CT and HT, respectively. Soy sauce residue without tannins served as control, giving a total of six experimental units as the combined result of 2 types of the ensilage process and 3 levels of tannin addition treatments. The experiment was arranged following a 2×3 factorial design with four replications. Degradability parameters were measured at 0, 4, 12, 24, 48, and 72 h of incubation time. Results showed that adding either CT or HT on soy sauce residue did not affect the degradation kinetics as represented by the values of the soluble fraction (a), degradation rate (c), and effective degradability (ED) value. However, there was a significant decrease in the value of potentially degradable fraction (b) and a+b (potential degradation) of dry matter (DM) and organic matter (OM) (p<0.05) for the SSR with or without fermentation. In conclusion, extracted CT and HT from acacia and chestnut showed a protective effect on the potentially degradable nutrients from soy sauce residue and their effects were similar either on ensiled SSR or non-ensiled SSR.
Keywords | Acacia, Chestnut, Nutrient degradation, Soy sauce residue, Tannins
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