Issue Date
1992-01-01Keywords
gallotanninsmetabolic detoxification
molecular weight
tannins
digestion
herbivores
ruminants
digestibility
forage
chemical constituents of plants
Metadata
Show full item recordCitation
Hagerman, A. E., Robbins, C. T., Weerasuriya, Y., Wilson, T. C., & McArthur, C. (1992). Tannin chemistry in relation to digestion. Journal of Range Management, 45(1), 57-62.Publisher
Society for Range ManagementJournal
Journal of Range ManagementDescription
Paper presented at the "Symposium on Ingestion of Poisonous Plants by Livestock," February 15, 1990, Reno, Nevada.DOI
10.2307/4002526Additional Links
https://rangelands.org/Abstract
Tannins are a diverse group of compounds which precipitate protein. The impact of tannins on herbivory has been difficult to assess because of diversity in tannin chemistry and in animal physiology. We have evaluated the effects of tannin on large ruminants (deer, sheep) using artificial diets containing well-defined tannins, and have compared the results to those obtained with natural forages. The different effects of condensed tannins and gallotannins on herbivores are related to the chemical stability of the tannins. Commercial tannic acid does not have the same effects on herbivores as gallotannins in natural forages. Molecular weight apparently determines the metabolic fate of gallotannins from various sources.Type
textArticle
Language
enISSN
0022-409Xae974a485f413a2113503eed53cd6c53
10.2307/4002526