Tannins are phenolic compounds of plant origin found in the leaves, seeds, fruits, and bark of various species. For many years, they were mainly associated with antinutritional effects.
However, advances in research indicate that these compounds can play important roles in animal nutrition, provided there is proper knowledge about the source, type, and appropriate dosage for their use.
Chemically, tannins are classified as condensed tannins and hydrolysable tannins, which differ in structure and behavior in the digestive tract. Both have the ability to interact with proteins, carbohydrates, and minerals, influencing nutrient digestibility and utilization. Condensed tannins are characterized by greater stability, while hydrolysable tannins are more susceptible to degradation.
In the gastrointestinal tract, tannins can modulate microbial activity, reduce undesirable fermentative processes, and exhibit antioxidant, antimicrobial, and antiparasitic effects. In monogastric animals, their use has been studied as a natural alternative for gut health and pathogen control, while across different production systems they contribute to improved feed efficiency.
In modern animal nutrition, tannins are no longer seen only as limiting factors but are now considered bioactive compounds with the potential to enhance performance, animal health, and the sustainability of production systems.
