THE INTERACTION OF ISOLATED TANNIN FROM Calliandra Calothyrsus WITH CU“ AND FE“ AND ITS EFFECT ON THE In Vitro DIGESTIBILITY



Elizabeth Wina(1*), Sri Rahayu(2), Christin Marliana(3), Budi Tangendjaja(4)

(1) Research Institute for Animal Production, P.O. Box 221 Bogor—Indonesia 16002
(2) Faculty of Chemistry, University of Pakuan, Bogor-Indonesia
(3) Faculty of Animal Husbandry, Bogor Agriculture University, Bogor-Indonesia
(4) Research Institute for Animal Production, P.O. Box 221 Bogor—Indonesia 16002
(*) Corresponding Author

Abstract


Tannin is found in many forages that are utilized for animal feed. Tannin has
the ability to bind not only protein but also mineral and carbohydrate, however, the
property of tannin binds mineral or carbohydrate is not well studied by animal
nutritionists. The present work studied the interaction of isolated tannin from C.
calothyrsus or tannic acid with Cu” (copper) and Fe“ (iron) and the effect of this
complex on the in vitro digestibility of protein and carbohydrate. Iron ion (Fezi) is more
reactive than Copper (Cu +) to bind tannin or tannic acid. The optimum level of iron
(0.25n1M) to bind tannic acids was lower than that bound isolated tannin ( require 2
mM), while the optimum concentration of Cu” to bind tannic acid and isolated tannin
was 0.25 mM and 2OmM, respectively. Fe-tannin complex only dissolved in acid
solution when the solution was heated, but did not dissolve in basic solution. The
presence of Fe and tannin in the in vitro fermentation tended to cause a synergistic
negative effect on carbohydrate but not protein digestibility. In conclusion, the presence
of Fe and tannin may cause a more negative effect on fiber digestibility than the
presence of tannin in the feed.


Keywords


tannin, tannic acid, iron, copper, digestibility

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