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...
Int.J.Curr.Microbiol.App.Sci (2020) 9(7): 3991-4000 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume Number (2020) Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2020.907.469 Effect of Varying Levels of Tannins Treatment on in vitro Degradability of Soybean Meal Bilal Chamadia1, R S Grewal1*, J S Lamba1, Jasmine Kaur1 and Neeraj Kashyap2 Department of Animal Nutrition, GADVASU, Ludhiana, Punjab, India Department of Animal Breeding and Genetics, GADVASU, Ludhiana, Punjab, India *Corresponding author ABSTRACT Keywords Tannin treatment Protein protection, in vitro fermentation Article Info Accepted: 22 June 2020 Available Online: 10 July 2020 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, and percent with two different tannin sources i.e quebracho and tannic acid The NGP/200 did not vary significantly (P