In vitro rumen fermentation of diets with different types of condensed tannins derived from sainfoin (Onobrychis viciifolia Scop.) pellets and hazelnut (Corylus avellana L.) pericarps

The aim of this study was to evaluate the in vitro rumen fermentation parameters of diets including pellets of sainfoin pellets and/or hazelnut pericarps, which are two plant resources that containing different types of condensed tannins (CT) with contrasted structures, using a batch culture system during for 24 h. The treatments were a basal diet (control), the basal diet + pellets of dehydrated sainfoin (PS), the basal diet + freeze-dried hazelnut pericarps (HP), and the basal diet + PS + HP. The diets were adjusted to be isotannic (20 g/kg dry matter (DM), except for the control) and isoproteic (132 g/kg DM). Total gas and methane (CH4) productions were measured after 3.5 h and 24 h of incubation. At the end of incubation, pH, in vitro DM degradability (IVDMD) and the concentration of fermentation end-products in the medium were also measured. The CT structures of CT infrom PS and HP were very different: as PS showed a PD-dominant profilehad mostly prodelphinidins and HP showed a PC-dominant profile mostly procyanidins. After 24 h of incubation, the total gas and methane productions and IVDMD were greater for the basal diet than for the diet + HP and the diet + PS (P<0.05). The CH4 production increased significantly with the diet + HP in the presence of PEG, a compound CT-inactivating CTcompound (P<0.001), and tended to increase for the diet + PS (P<0.1). The volatile fatty acids (VFA) net productions were globally similar among treatments, while the NH3 concentration was lower for the diet + PS (with a significant PEG effect) than for the diets including HP, and was the highest for the basal diet. It was concluded that the inclusion of PS and HP in a basal diet results in lower rumen fermentability and that but their CT decreased CH4 production and protein degradability;, PS being were more efficient effective than HP for the latterreducing protein degradability.