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Modulatory effects of dietary tannins on polyunsaturated fatty acid biohydrogenation in the rumen: A meta-analysis
Malik Makmur1,2, Mardiati Zain3, Muhammad Miftakhus Sholikin4,2
1IPB University, Bogor, Indonesia.
Background:
Tannins are a group of phenolic compounds that can modify the rumen biohydrogenation (BH) of polyunsaturated fatty acids (PUFA), but to date results obtained have been inconsistent. This study therefore aims to conduct a meta-analysis of the scientific literature related to the effects of tannins on rumen BH and fermentation.
Methods:
A total of 28 articles were collected from various scientific databases, such as Scopus, Science Direct and Google Scholar, and the data were analysed using a random effects model and meta-regression for rumen BH. The publication bias on the main variables of rumen fermentation was assessed using a funnel plot and Egger's test.
Results:
An increase in tannin levels significantly reduced methane production (p < 0.001) and the population of Butyrivibrio fibrisolvens (p < 0.05). Dietary tannins also decreased the SFA proportion (p < 0.001) and increased (p < 0.001) the rumen monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) proportions. In additions, there were negative relationships between dietary tannin levels and BH rates of C18:2 n-6 and C18:3 n-3 (p < 0.05).
Conclusion:
Dietary tannins modulate the rumen fermentation profile, mitigate methane emissions, and inhibit rumen BH of PUFA.
