OTHER EXTRAS SPECIAL
CASTAN – Hydrolysed tannins – natural extract from sweet chestnut
Tannins are phenolic compounds naturally present in many plants, for instance: papilionaceous plants, seeds of legumes, trees like oak or long-life sequoia. Tannins belong to compounds protecting plants from pathogens, fungi and insects.
Castan is 100% hydrolysed tannin rich in ester linkages. Only such form of tannins ensures bactericidal and health activity. Main compounds of hydrolysed tannins are: vescalagin (40%) and castalagin (25%). Molecular weight of various tannins may differ from to 500 to 3000 daltons. In the final stage those compounds are degraded in body to gallic acid (trihydroxybenzoic), glucose and other monosaccharides. Hydrolytic enzymes (tannase) also take part in this process of transitions. Gallic acid is involved in antibacterial, antifungal and antioxidant activities. However condensed tannins do not undergo such transformations and show anti-nutritional effects. Their negative influence on protein digestibility in monogastric animals is proven. This concerns especially sulphur amino acids in poultry feeding. Therefore it is important in animal nutrition to use the only product having hydrolysed tannins – Provit company’s Castan
activities of tannins:
- Tannins promote
antioxidant enzymes activities;
Results for animals:
- grow faster;
- have better appetite;
- better faeces structure;
- diarrheas reduction.
Castan in ruminants nutrition.
Tannins bind protein in cow’s rumen environment, protecting them from microbiological decay. Then, in the result of contacts with gastric juice in omasum and pancreatic enzymes in small intestine, protein complexes created beforehand are separated, and released amino acids are absorbed. Therefore they create bigger pool of by-pass protein available in small intestine. Calculation of this protein fraction in high-efficiency cow nutrition is important for dairy efficiency of a cow. The effect – higher lactation and higher protein and fat content in milk. Tannins also have an influence on bacterial flora. They restrain the development of pathogenic flora, what results in reduction of digestive disorders and fermentation processes occurrence.
intestinal and stomach diseases, cause better metabolism, improve
productivity of animals, prevent mold, bacteria and viruses
development; also better nitrogen management and better use of
energy thanks to the lower production of methane.