Effect of Varying Levels of Tannins Treatment on in vitro Degradability of Soybean Meal

Present study was conducted to see the effect of varying levels of tannins on protein protection of soybean meal through in vitro protein degradability. Soybean meal was treated with different levels of tannins from 1, 2, 3 and 4 percent with two different tannin sources i.e. quebracho and tannic acid. The NGP/200 did not vary significantly (P<0.05) with different levels of quebracho as well with tannic acid treatment of SBM. The ammonical nitrogen did not vary significantly (P<0.05) with different levels of quebracho treatment of SBM but it decreased significantly (P<0.05) in the tannic acid treatment of SBM. DMD and short chain fatty acids did not vary significantly (P<0.05) with different levels of tannin treatment of SBM. These results lead to the conclusions that tannic acid treatment of SBM is more effective in the protection of protein from the ruminal degradation.