Effect of Acacia mearnsii as a source of tannins on rumen fermentation in vivo and gas production kinetics in vitro
Year: 2025
Type: article
Abstract: This study investigated the effect of Acacia mearnsii forage (AMF) inclusions in maize silage on the rumen volatile fatty acids (VFAs) (acetic, propionic and butyric acid); and AMF inclusions in maize silage and A. mearnsii tannin extract (ATE) in pellets on in vitro gas production kinetics. To determine the VFA profile, twenty-four crossbred (Holstein-Friesian and Jersey) cows were equally assigned to four treatments; 0, 5, 15 or 25 % (as fed) AMF in maize silage in a completely randomized study design. Cows were subjected to 14 d adaptation period to treatments then 21 d of weekly rumen fluid sampling per treatment followed. The above-mentioned treatments were assessed for their effect on the in vitro gas production kinetics along with 0, 0.75 , 1.5 or 3 % (as fed) ATE inclusion in concentrate pellets and incubated for 0, 2, 4, 6, 8, 12, 24, 36, 48, 72 and 96 h. Dietary AMF inclusions did not affect (P>0.05) total rumen volatile fatty acids but linearly increased (P<0.05) propionic and butyric acid. Similarly, it did not change (P>0.05) the in vitro gas production kinetics, while ATE decreased the gas production rate linearly (P<0.05). In conclusion, AMF and ATE slightly affected rumen fermentation since AMF inclusions increased propionic and butyric acid linearly up to the 25% inclusion while ATE inclusions decreased the gas production rate.
Language: English
Subfield: Agronomy and Crop Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W6962726245
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