Keywords
meat quality
animal response
How to Cite
Abstract
The aim of the present work was to review the literature concerning the use of tannins in diets of ruminants and their incidence on parameters of meat quality and yield. Tannins are a group of phenolic compounds that play a fundamental role, although controversial, in animal digestion and performance. In addition they could affect product quality. The articles reveal the existence of numerous studies that evaluate the effects of the incorporation of tannins in the diet of small ruminants, oriented mainly to sheep productive response. Although there is information about its effect on cattle performance, there are not enough records related to its influence on physical and chemical parameters related with meat quality traits.References
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