Tannins are polyphenolic compounds which are plentiful in herbivore plants. The ability of tannins to precipitate proteins has been of interest to biochemists , ecologists, and animal physiologists for years. The impact of condensed tannin on protein digestibility is evaluated with in vivo digestion trials with White-Tailed Deer and Mule Deer. The digestion trials are conducted using two different tannin sources: Willow and Quebracho. The tannin sources are evaluated using analytical techniques to determine concentration, purity, and structural impact on diet. We have hypothesized that the different tannin structures will impact digestibility and animal preference.
Author: Abigail Brandt
Faculty Advisor: Ann E. Hagerman, Department of Chemistry and Biochemistry
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