Effect of tannin extracts on protein degradation during ensiling of ryegrass or lucerne

Eleven laboratory‐scale trials were undertaken in different years where ryegrass (Lolium perenne L.) or lucerne (Medicago sativa L.) were ensiled with different concentrations of tannin extracts (quebracho, Schinopsis balansae Engl., mimosa, Acacia mearnsii DE WILD.), and the effects on protein degradation were assessed. The dry‐matter (DM) content in grass silages ranged between 186 and 469 g/kg and in lucerne silages between 187 and 503 g/kg. Tannin extract, either quebracho or mimosa, was applied at 0–30 g/kg forage DM. Commercial additives such as Lactobacillus plantarum, formic acid or hexamine + NaNO₂ were applied in two of the grass trials and in six of the lucerne trials. Eight of the trials incorporated a maximum ensiling duration of 90 or 180 days in addition to replicates which were opened and evaluated at earlier stages. All trials included silages which were assessed after at least 49 days of anaerobic storage. The crude protein (CP) fraction A (non‐protein nitrogen, NPN) as proportion of total CP, served as the main indicator for proteolysis. In ryegrass, in general, the level of proteolysis was lower than in lucerne. A correlation of DM content in silages and degree of proteolysis was only evident for ryegrass. In both forages, the degradation of true protein slowed considerably after 24 days of ensiling. True protein was conserved most with the highest level of tannin extract addition. However, in lucerne, the combination of formate with lactobacilli was equally effective up to 330 g DM/kg, and deamination was further inhibited by formic acid compared to tannin extracts.