Tannin as a modulator of rumen microbial profile, apparent digestibility and ingestive behavior of lactating goats: A preliminary metagenomic view of goats adaptability to tannin

Santana, André Bento Chaves; Silva, Ana Paula Ribeiro; Nascimento, Sheyla Priscila Oliveira do; Moraes, André Araújo; Nogueira, Joel Fonseca; Bezerra, Flávia Caroline Moreira; Costa, Cassiane da; Gouveia, João José de Simoni; Gouveia, Gisele Veneroni; Rodrigues, Rafael Torres de Souza; Bonfá, Hugo Colombarolli; Menezes, Daniel Ribeiro

doi:10.1016/j.rvsc.2022.02.002

Cited by 11 publications

(2 citation statements)

References 36 publications

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“…Similar to what we have observed, Sarnataro and Spanghero ( 44 ) observed an increase in P. ruminicola in vitro associated with a decrease in rumen NH 3 when chestnut HTs were added to the substrate. In line with these results, de Sant’ana et al ( 52 ) reported an increase in the genus Prevotella when dairy goats were fed a diet including tannins. However, Carrasco et al ( 14 ) observed a reduction effect of quebracho and chestnut tannins on Prevotella in an in vivo experiment with Holstein steers, although with a high degree of variance among animals.…”

Section: Discussionmentioning

confidence: 52%

In vitro effects of different levels of quebracho and chestnut tannins on rumen methane production, fermentation parameters, and microbiota

et al. 2023

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Both condensed and hydrolysable tannins (CTs and HTs, respectively) have the ability to reduce enteric CH4 production in ruminants. However, the precise mechanism of action is not fully understood. Among the proposed hypotheses are the reduction of ruminal digestibility, direct control action on protozoa, reduction of archaea, and a hydrogen sink mechanism. In this in vitro study, which simulated rumen fermentation, two additives, one containing CTs (70% based on DM) from quebracho and one with HTs (75% based on DM) from chestnut, at four levels of inclusion (2, 4, 6, 8% on an as-fed basis) were added to the fermentation substrate and tested against a negative control. Both types of tannins significantly reduced total gas (GP) and CH4 (ml/g DM) production during the 48 h of incubation. The lower GP and CH4 production levels were linked to the reduction in dry matter digestibility caused by CTs and HTs. Conversely, no significant differences were observed for the protozoan and archaeal populations, suggesting a low direct effect of tannins on these rumen microorganisms in vitro. However, both types of tannins had negative correlations for the families Bacteroidales_BS11 and F082 and positive correlations for the genera Prevotella and Succinivibrio. Regarding the fermentation parameters, no differences were observed for pH and total volatile fatty acid production, while both CTs and HTs linearly reduced the NH3 content. CTs from quebracho were more effective in reducing CH4 production than HTs from chestnut. However, for both types of tannins, the reduction in CH4 production was always associated with a lower digestibility without any changes in archaea or protozoa. Due to the high variability of tannins, further studies investigating the chemical structure of the compounds and their mechanisms of action are needed to understand the different results reported in the literature.

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Section: Discussionmentioning

confidence: 52%

In vitro effects of different levels of quebracho and chestnut tannins on rumen methane production, fermentation parameters, and microbiota

et al. 2023

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“…We observed an increase in the relative abundance of Succiniclasticum and Ruminococcaceae in response to TAN addition; however, the concentration of rumen VFA remained unaffected, which suggested that besides Succiniclasticum and Ruminococcaceae , other rumen bacteria might also play a crucial role in the formation of VFA. Nonetheless, dietary TA has been evidenced to instigate shifts in the rumen microbiota, exhibiting beneficial modulatory attributes [ 62 ]. The interaction of TAN with ruminal microbes, culminating in a reduction of methane and ammonia production and biohydrogenation of lipids in the rumen, stands pivotal in enhancing the growth performance of ruminants [ 1 , 63 , 64 ].…”

Section: Discussionmentioning

confidence: 99%

Dietary Supplementation of Tannic Acid Promotes Performance of Beef Cattle via Alleviating Liver Lipid Peroxidation and Improving Glucose Metabolism and Rumen Fermentation

He,

Yi,

et al. 2023

Antioxidants

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This study aimed to investigate the effects of dietary tannic acid (TAN) on the gas production, growth performance, antioxidant capacity, rumen microflora, and fermentation function of beef cattle through in vitro and in vivo experiments. TAN was evaluated at 0.15% (dry matter basis, DM) in the in vitro experiment and 0.20% (DM basis) in the animal feeding experiment. The in vitro results revealed that compared with control (CON, basal diet without TAN), the addition of TAN significantly increased the cumulative gas production and asymptotic gas production per 0.20 g dry matter substrate (p < 0.01), with a tendency to reduce methane concentration after 96 h of fermentation (p = 0.10). Furthermore, TAN supplementation significantly suppressed the relative abundance of Methanosphaera and Methanobacteriaceae in the fermentation fluid (LDA > 2.50, p < 0.05). The in vivo experiment showed that compared with CON, the dietary TAN significantly improved average daily gain (+0.15 kg/d), dressing percent (+1.30%), net meat percentage (+1.60%), and serum glucose concentration (+23.35%) of beef cattle (p < 0.05), while it also significantly reduced hepatic malondialdehyde contents by 25.69% (p = 0.02). Moreover, the TAN group showed significantly higher alpha diversity (p < 0.05) and increased relative abundance of Ruminococcus and Saccharomonas (LDA > 2.50, p < 0.05), while the relative abundance of Prevotellaceae in rumen microbial community was significantly decreased (p < 0.05) as compared to that of the CON group. In conclusion, the dietary supplementation of TAN could improve the growth and slaughter performance and health status of beef cattle, and these favorable effects might be attributed to its ability to alleviate liver lipid peroxidation, enhance glucose metabolism, and promote a balanced rumen microbiota for optimal fermentation.

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Condensed tannins to increase bioactive fatty acids in the milk from Canindé, Repartida, and Saanen goats

Nascimento

Silva

Santana

et al. 2022

Trop Anim Health Prod

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Tannin as a modulator of rumen microbial profile, apparent digestibility and ingestive behavior of lactating goats: A preliminary metagenomic view of goats adaptability to tannin

Cited by 11 publications

References 36 publications

In vitro effects of different levels of quebracho and chestnut tannins on rumen methane production, fermentation parameters, and microbiota

In vitro effects of different levels of quebracho and chestnut tannins on rumen methane production, fermentation parameters, and microbiota

Dietary Supplementation of Tannic Acid Promotes Performance of Beef Cattle via Alleviating Liver Lipid Peroxidation and Improving Glucose Metabolism and Rumen Fermentation

Condensed tannins to increase bioactive fatty acids in the milk from Canindé, Repartida, and Saanen goats

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