Cesar C. Sevilla | S W. Purbojo
Discipline: Animal Science
A study was conducted to determine whether the addition of vegetable tannin in macerated gliricidia could induce the formation of tannin-protein complex and therefore protect its protein from degradation by rumen bacteria. Macerated gliricidia leaves were treated with 0,3,6,9, 12 and 15% (dry matter basis) vegetable (mimosa) tannin and allowed to stand for 2, 3, 6, 12 and 24 hours. Thereafter, the tannin was extracted with 70% aqueous acetone and the amount of precipitated proteins was determined by radial diffusion assay. In situ protein digestibility trial using three fistulated cattle was conducted to compare the degree of protection of protein in macerated gliricidia and leucaena treated with 0, 3, and 6% tannin and allowed to stand for one hour. Results showed that treating macerated gliricidia with mimosa tannin at levels more than 3%, resulted in the precipitation of its protein. The amount of protein precipitated was highest after 6 hr's of incubation and tended to decrease thereafter. Macerated gliricidia treated with 6% tannin had the lowest protein digestibility (13.3%) in the rumen compared to 22.4 and 26.6% for gliricidia treated with 0 and 3%, respectively. Likewise, the effective degradation value at k=0.02 was lowest in gliricidia treated with 6% mimosa tannin. These results suggest that 6% mimosa tannin can precipitate the protein of gliricidia, thus protecting it from rumen microbial fermentation
ISSN 2619-7731 (Online)
ISSN 2094-8271 (Print)
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