Summary
This meta-analysis of 97 studies examined the effects of dietary tannins on production outcomes and meat quality in small ruminants. Tannin supplementation significantly increased dry matter and protein intake alongside improvements in the polyunsaturated and omega fatty acid profile of meat, but reduced nitrogen digestibility and urinary nitrogen excretion without affecting overall growth performance or antioxidative status. The findings suggest tannins primarily modify nitrogen metabolism and improve fatty acid composition rather than enhance productivity or antioxidant markers in small ruminant systems.
Regional applicability
These findings may be relevant to UK sheep and goat producers seeking to optimise meat quality and nutritional profile, particularly for premium or health-focused markets. However, applicability depends on whether UK farming systems already incorporate tannin-rich forages (such as sainfoin or birdsfoot trefoil) and whether the meta-analysed studies align with UK climate, forage types, and production intensities.
Key measures
Dry matter intake, crude protein intake, faecal nitrogen, urinary nitrogen, blood urea nitrogen, ammonia-nitrogen (NH3-N), nutrient digestibility, cold carcass weight, subcutaneous fat thickness, drip loss, meat fatty acids (C18:2 ω6, C18:3 ω3, C20:4 ω6, C20:5 ω3, total ω3 and ω6 fatty acids, polyunsaturated fatty acids), antioxidative status markers
Outcomes reported
This meta-analysis synthesised 97 studies to evaluate the effects of dietary tannins on nutrient intake and digestibility, blood serum metabolites, growth performance, carcass characteristics, and meat quality in small ruminants (sheep and goats). The analysis quantified changes in dry matter intake, nitrogen metabolism, fatty acid composition of meat, and carcass traits in response to tannin supplementation.
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