Effect of Moderate Level (2.5%) of Tannic Acid and Tannivin (Quebracho Tannins) on the Time Course of Rumen Fermentation of Total Mixed Ration In Vitro

Tannins are known for their ability to modify digestion and reduce CH4 emissions in ruminants. Novel forages able to tolerate water deficits often contain low-to-moderate levels of dietary tannins. The aim of the study was to compare the effect of tannic acid (hydrolysable tannin, HT) and Tannivin (quebracho, condensed tannins, CTs) added to a total mixed ration at a concentration of 2.5% on rumen fermentation over time using in vitro methods. The substrates were incubated with buffered rumen fluid at 39 °C for 0, 3, 6, 12, 24, and 48 h to study dry matter (DM) degradability, tannin disappearance, utilizable protein (uCP), and rumen fermentation parameters. In parallel, gas production was measured using the ANKOM-RF Gas Production System. Gas composition was determined after 24 and 48 h of incubation. DM degradability was influenced by the incubation time (p < 0.001), reaching approximately 50% after 48 h, with a similar course of degradability for both tannin types. Tannin disappearance was significantly influenced by the type of tannins and the incubation time (both p < 0.001), reaching 50% in HTs and 39% in CTs within the first 6 h of fermentation. Production of individual and total VFA and uCP increased during incubation (p < 0.001) but were not influenced by the tannin type. However, the formation of uCP was relatively stable over time. Ammonia-N production increased during the first 12 h of fermentation with both tannin types and the increase continued with HTs (p < 0.001). Gas and methane production increased during fermentation and the increase was more substantial in HTs (p < 0.001). Our results suggest that at moderate concentrations, tannins mainly affect protein metabolism, with a minor effect on rumen fermentation.