The effect of dietary protein and tannin level on fattening performance, rumen volatile fatty acid profile and methane production in lambs

Authors : Harun Kutay, Murat Görgülü

Pages : 209-216

View : 36 | Download : 9

Publication Date : 2025-06-30

Article Type : Research Paper

Abstract :The aim of this study was to test 2 protein levels (14% and 18%) and 2 tannin levels (0 and 4%) in fattening meat type lambs. 36 Çukurova Meat Type lambs (3/8 Rambouillet, 3/8 Ile de France, 1/8 Awassi, 1/8 Chios) having 24.69±0.87 kg initial live weight divided into 4 groups having 9 male lambs with 3 replicate consisting 3 lambs in each. Diets were formulated isocaloric. Total mixed diets were prepared containing 10% chopped alfalfa hay and 90% concentrate for each treatment. Daily gain, and feed conversion ratios were not affected by any factors (P>0.05), but feed intake was affected by protein level and protein level x tannin level interaction (P 0.05). However butyric and valeric acids were affected by tannin level in the diet and protein x tannin level interaction (P<0.05). Isobutyric acid was affected by both main factors and their interactions (P<0.05) While increase in protein level resulted an increase in isobutyric acid, tannin usage in the diet decreased isobutyric acid in rumen fluid. Severity of decrease in isobutyric acid in rumen fluid by using tannin in high protein diet was higher but it was lower in low protein diet. Isovaleric acid in rumen fluid was affected by dietary protein level (P<0.00) and the lambs receiving high protein diet had higher concentration (0.32 vs. 0.67 mmol/L) than those receiving low protein diet. While 24 hour total gas production was affected by protein x tannin level interaction, 24 hour methane production was affected by all factors (P<0.05). Tannin with low protein reduced total gas production, but increased in the diet having high protein. Similarly tannin did not changed 24 hour methane production with the diet low protein but increased in the diet with high protein. In conclusion, the lamb having 25 kg initial body weight was not benefited from increase in protein level in the diet and tannin usage in the diet. However tannin decreased protein degradation when the isoacids production was evaluated.
Keywords : kuzu, tannin, protein, interaksiyon, uçucu yağ asitleri

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