ORIGINAL PAPER
Tannins reduce protein but not phosphorus
utilization of diet with added phytase in pigs
1 |
Institute of Animal Nutrition, Department of Animal Science,
Biotechnical Faculty, University of Ljubljana,
Groblje 3, 1230 Domzale, Slovenia |
J. Anim. Feed Sci. 2005;14(2):277–282
Publication date: 2005-03-18
KEYWORDS
ABSTRACT
To evaluate the possible interaction between tannins and the activity of exogenous feed enzymes,
the effect of tannin supplementation on added phytase efficiency in pigs was studied. An extract of sweet
chestnut (Castanea sativa Mill.) wood was used as the source of tannins. Thirty-six pigs were divided into
five groups: control (no supplement), Phy (550 PU/kg, 0 g tannins), Phy+Tl (550 PU/kg, 1.1 g tannins/
kg), Phy+T2 (550 PU/kg, 2.2 g tannins/kg) and Phy+T3 (550 PU/kg, 4.5 g tannins/kg). The results proved
that phytase supplementation in the Phy group significantly increased apparent P digestibility and balance,
Ca balance, serum inorganic P concentration, significantly reduced serum Ca concentration, numerically
improved apparent nitrogen digestibility and significantly increased the N balance. Compared with the
Phy group, the addition of tannins significantly reduced apparent protein digestibility. The apparent crude
ash digestibility in the Phy+T3 group was also reduced (P<0.08). The utilization of phosphorus and
calcium was unaffected by tannin supplementation. In conclusion, the applied concentrations of tannins
did not reduce the phosphorus-related efficiency of phytase action in growing pigs.
CORRESPONDING AUTHOR
J. Salobir
Institute of Animal Nutrition, Department of Animal Science,
Biotechnical Faculty, University of Ljubljana,
Groblje 3, 1230 Domzale, Slovenia
CITATIONS (1):
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Supplementing entire male pig diet with hydrolysable tannins: Effect on carcass traits, meat quality and oxidative stability Vida Rezar, Janez Salobir, Alenka Levart, Urška Tomažin, Martin Škrlep, Nina Batorek Lukač, Marjeta Čandek-Potokar Meat Science
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