Tanenlerin Kanatlı Hayvan Beslemede Etkileri
Tahıl, baklagil, sebze ve meyvelerde bulunan en önemli ikincilmetabolitlerden birisi de tanenlerdir. Tanenler, azot içermeyen,hidrolize ve kondense şekillerde olan, amorf yapıdaki polimerikfenolik bileşiklerdir. Hidrolize olabilen tanenler bitkilerde daha azmiktarlarda bulunurlar. Kondense tanenler ise, hidroliz ileparçalanmaya dayanıklı flavonoid ünitelerinden meydana gelmiştir.Tanenler, antioksidan, antikanserojen, antimikrobiyal veantiparaziter fonksiyonlara sahiptirler. Diğer yandan anti besinselözellikleri nedeniyle kanatlı hayvanlar üzerinde bazı olumsuz etkilerivardır. Ruminantlarla karşılaştırıldığında kanatlı hayvanlar,tanenlere karşı daha hassastırlar. Yüksek miktardaki tanenler,kanatlı hayvanlarda iştahın azalması ve buna bağlı olarak yemtüketiminin düşmesi, besin emiliminin kötüleşmesi vb. gibiperformans kayıplarına yol açarlar. Ayrıca güçlü bir karaciğer veböbrek zehiri olarak da bilinen tanenler, kanatlı hayvanların yemekborusunda tahrişe, kursak, taşlık ve duedonumda nekrozlara, kemikbozukluklarına ve dokularda çeşitli düzeyde patolojik değişimlerinmeydana gelmesine neden olurlar.Bu derlemede, tanenin özellikleri, sınıflandırılması, kanatlıhayvanlarının beslenmesindeki genel etkileri ve tanen miktarınıazaltan uygulamalar incelenmiştir.
Effects of Tannins on Poultry Nutrition
One of the most important secondary metabolite found in cereals, legumes, vegetables and fruits is tannins. Tannins are polymeric phenolic compounds in the amorphous structure which are nitrogenfree, hydrolyzed and condensed forms. Tannins that can be hydrolyzed are found in smaller amounts in plants. Condensed tannins have flavonoid units resistant to hydrolysis. Tannins have antioxidant, anticarcinogenic, antimicrobial and antiparasitic functions. On the other hand, due to their antinutritional contents, they have some negative effects on poultry. According to ruminants, poultry are more sensitive to tannins. High amounts of tannins lead to performance losses in poultry, such as reduced appetite, reduced feed intake, and poor absorption of nutrients etc. Tannins, also known as potent liver and kidney poisons, cause poultry to develop bone disorders and pathological changes at various levels in tissues, irritation in esophagus, necrosis in crop, gizzard, and duodenum. In this review, the characteristics of tannins, their classification, the general effects of tannins on feeding of poultry and practices that reduce the amount of tannins have been examined.
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