Effect of ensiling persimmon peel and grape pomace as tannin‐rich byproduct feeds on their chemical composition and in vitro rumen fermentation

Abstract

This study aimed to evaluate the effects of ensiling fruit byproducts on their chemical composition and in vitro ruminal fermentation. Persimmon peel (PP), white grape pomace (WGP), and red grape pomace (RGP) were ensiled for 1, 2, 4, and 8 weeks. Fresh and ensiled PP, WGP, and RGP were used for in vitro rumen fermentation with or without polyethylene glycol (PEG). The non‐fiber carbohydrate (NFC) content of the byproducts decreased after ensiling, especially for PP. The total tannin content was not changed after ensiling for up to 4 weeks for all byproducts. However, the soluble tannin content in PP decreased but that in grape pomaces was unaffected by ensiling. Gas production, total volatile fatty acid concentration, and methane production by in vitro rumen fermentation for PP and WGP were reduced by ensiling, and increased by adding PEG, except for gas production from the PP silage. These results indicated that changes in the fractions of carbohydrate and tannins during the ensiling process were different between PP and grape pomace. Even though the insolubilization of tannins in PP during ensiling reduced its inhibitory effect on ruminal fermentability, the ensiling PP seemed to remain the ability to mitigate methanogenesis in the rumen.

Nutrient digestibility, fecal output of fractionated proteins, and ruminal fermentation parameters of goats fed a diet supplemented with spent green tea and black tea leaf silage

“…As other possibilities of lower VFA concentration in BTS treatment, carbohydrate fermentation in the rumen might be suppressed. Fitri et al (2021) also demonstrated that in vitro ruminal VFA production was suppressed by tannins in persimmon peel and grape pomace. Makkar et al (1988) reported that cellulolytic enzyme activity was lower in rumen contents with tannin‐rich forage than in those with low tannin forage.…”

“…Results of the present study was also agreed with those of Bhatta et al (2005), who reported that supplementation of Prosopis cineraria that had higher PPC to grazing sheep engendered lower CP digestibility, but CP digestibility was not reduced in Acacia nilotica that had lower PPC in spite of the presence of tannin. In addition to legume, food‐ and agricultural by‐products also contain diverse contents of tannins and PCC (Fitri et al, 2021; Kondo et al, 2016). Therefore, PPC measurements would be better to assess the activity of tannins in the in vivo digestive tract.…”

Antioxidant and Anti-Inflammatory Actions of Polyphenols from Red and White Grape Pomace in Ischemic Heart Diseases

“…It was also reported that WGP has a high quantity of gallic acid, procyanidin B3-4, epicatechin, and procyanidin gallates [ 15 ]. In both RGP and WGP was identified a similar amount of caffeic acid, coumaric acid, catechin, and its isomer epicatechin [ 14 ], and similar amounts of total tannins [ 16 ]. Overall, numerous studies concluded that RGP contains a higher amount of polyphenols than WGP [ 17 ].…”

Divergence effects between dietary Acacia and Quebracho tannin extracts on nutrient utilization, performance, and methane emission of ruminants: A meta‐analysis

“…Methane emission in ruminants represents a feed energy loss and contributes to the greenhouse effect in the environment. Tannins have been demonstrated to suppress methane production in both in vitro and in vivo experiments (Carulla et al, 2005;Fitri et al, 2021;…”