Effect of tannin content in horse bean on rumen fermentation in vitro

Sheep rumen contents with the addition of 1, 2 and 5 g of high- and low-tannin horse bean was incubated in vessels of 250 mL volume in order to demonstrate the influence of low- and high-tannin horse bean on the selected fermentation indicators. A significant increase of ammonia, lactic acid, CO2 and methane as well as pH decrease in samples with addition of horse bean seed was demonstrated. While comparing high- and low-tannin horse bean varieties, it was observed that in the case of small doses of 1 and 2 g a higher intensity of fermentation takes place in the samples with the addition of high-tannin horse bean. In the case of larger doses of 5 g per sample, a higher intensity of fermentation takes place in the samples with the addition of low-tannin horse-bean.