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Assessment of Anti-nutritive Activity of Tannins in Tea By-products Based on In vitro Rumen Fermentation

  • Kondo, Makoto (Graduate School of Bioresources, Mie University) ;
  • Hirano, Yoshiaki (Graduate School of Bioagricultural Sciences, Nagoya University) ;
  • Ikai, Noriyuki (Graduate School of Bioagricultural Sciences, Nagoya University) ;
  • Kita, Kazumi (Graduate School of Bioagricultural Sciences, Nagoya University) ;
  • Jayanegara, Anuraga (Faculty of Animal Science, Bogor Agricultural University) ;
  • Yokota, Hiro-Omi (Graduate School of Bioagricultural Sciences, Nagoya University)
  • Received : 2014.03.20
  • Accepted : 2014.05.12
  • Published : 2014.11.01

Abstract

Nutritive values of green and black tea by-products and anti-nutritive activity of their tannins were evaluated in an in vitro rumen fermentation using various molecular weights of polyethylene glycols (PEG), polyvinyl pyrrolidone (PVP) and polyvinyl polypyrrolidone as tannin-binding agents. Significant improvement in gas production by addition of PEG4000, 6000 and 20000 and PVP was observed only from black tea by-product, but not from green tea by-product. All tannin binding agents increased $NH_3$-N concentration from both green and black tea by-products in the fermentation medium, and the PEG6000 and 20000 showed relatively higher improvement in the $NH_3$-N concentration. The PEG6000 and 20000 also improved in vitro organic matter digestibility and metabolizable energy contents of both tea by-products. It was concluded that high molecular PEG would be suitable to assess the suppressive activity of tannins in tea by-products by in vitro fermentation. Higher responses to gas production and $NH_3$-N concentration from black tea by-product than green tea by-product due to PEG indicate that tannins in black tea by-product could suppress rumen fermentation more strongly than that in green tea by-product.

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