Effect of varying levels of tannins treatment on in vitro degradability of soybean meal

Present study was conducted to see the effect of varying levels of tannins on protein protection of soybean meal through in vitro protein degradability. Soybean meal was treated with different levels of tannins from 1, 2, 3 and 4 percent with two different tannin sources i.e. quebracho and tannic acid...