Search

The aims of this study were to provide a controlled fermentation process of blue lupin seeds (Lupinus angustifolius, cv. Neptun), monitor the changes in seed composition and determine the influence of the fermentation on the apparent ileal digestibility (AID) of crude protein (CP) and amino acids in growing pigs, compared with raw lupin seeds. The fermentation with bacteria and yeast was conducted for 24 h at 25ºC under aerobic conditions. Seed fermentation increased the contents of CP, fibre, fat and ash and most of the analysed amino acids but reduced the levels of the nitrogen-free extractives. Furthermore, fermentation decreased the contents of raffinose family oligosaccharides and phytic acids but increased the alkaloid content. The AID was estimated on three barrows (mean initial body weight 25 kg), surgically fitted with a T-cannula in the distal ileum. The pigs received three diets, each for 6 d, within three experimental periods (3 × 3 Latin Square design). The diets contained soybean meal (Group SBM), raw lupin seeds (Group RL) or fermented lupin seeds (Group FL) as solely protein sources. Fermentation had a positive impact on the AID of CP and methionine, cysteine, isoleucine, leucine, phenylalanine and valine (p < 0.05). Feeding raw or fermented lupin seeds did not affect the microbial status of the ileal digesta. Moreover, ammonia content in the caecal digesta did not differ between Groups RL and FL, although it was significantly higher than in Group SBM. It can be concluded that the fermentation process modified the chemical composition of nutrients in seeds, which can influence the digestibility and utilisation of the fermentation product in animal diets compared to raw seeds.

The aim of this study was to determine the effects of soybean meal (SBM) substitution by a mixture of rapeseed meal (RSM), white lupine seeds (WLS) and pea seeds (PS) on productivity, nutrient digestibility, nitrogen retention and gastrointestinal function in Hyplus rabbits. The Control diet (SBM 15 ) contained 15% SBM, whereas Diet SBM 7.5 contained 7.5% SBM, 5% RSM, 4% WLS and 3% PS. In Diet SBM 0, SBM was completely replaced by RSM, WLS and PS (10%, 8% and 6%, respectively). A production trial was performed on 90 Hyplus rabbits aged from 35 to 84 d (45 each sex; 953 ± 4.6 g). A digestion and balance trial was conducted on 30 rabbits. Additionally, several parameters of the gastrointestinal tracts from eight animals from each group were analysed, where special attention was paid to the enzymatic activity of microbiota and the short-chain fatty acids concentration in caecum and colon. The experimental diets did not cause significant differences regarding performance parameters evaluated in vivo and post-mortem, and in the nutrient and energy digestibility or nitrogen retention. The observed changes in the enzymatic activity of large gut microbiota, including the selective increase in secretion of glycoside hydrolases by bacterial cells, seem to be responsible for the unchanged growth performance of rabbits fed diets where SBM was substituted by a mixture of RSM, WLS and PS. The obtained results indicate that in rabbit diets SBM may be, partially or completely, successfully replaced by a feed mixture of RSM, WLS and PS.

The aim of this study was to determine the nutrient digestibility of seeds of four varieties of narrow-leafed lupines (Lupinus angustifolius) and the possibility of soya bean meal (SBM) substitution by lupine seeds alone and in combination with rapeseed meal (RSM) in the diets of pigs. The seeds of the lupine varieties Kalif, Sonet, Zeus and Boruta were analysed. The apparent total tract digestibility (ATTD) was determined on 50 cross-bred pigs using the difference method with titanium dioxide as a marker. The substitution of SBM by lupine seeds alone (at 0 - 100%) was tested on 60 pigs (20-105 kg body weight (BW)) and by a combination of lupine seeds and RSM on 180 fattening pigs (35-80 kg BW). The chemical composition of lupine seeds differed considerably, especially in terms of crude protein and mineral content. All seeds contained less than 0.05% alkaloids and 9.3% oligosaccharides in dry matter. The ATTD of protein ranged from 70% to 74%, those of ether extract from 36% to 55% and those of gross energy from 77% to 84%. The entire replacement of SBM by lupine seeds (var. Sonet) did not have a negative effect on the performance of grower and fattener pigs. The substitution of SBM by a combination of lupines and RSM reduced the performance of growing and finishing pigs significantly.

A digestibility trial was conducted to assess the effect of dehulling, steam-cooking and microwave-irradiation on the apparent digestibility of nutrients in white lupin (Lupinus albus) seed meal when fed to rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar). Six ingredients, whole lupin seed meal (LSM), dehulled LSM, dehulled LSM steam-cooked for 15 or 45 min (SC15 and SC45, respectively) and LSM microwave-irradiated at 375 or 750 W (MW375 and MW750, respectively), were evaluated for digestibility of dry matter, crude protein (CP), lipids, nitrogen-free extractives (NFE) and gross energy (GE). The diet-substitution approach was used (70% reference diet + 30% test ingredient). Faeces from each tank were collected using a settlement column. Dehulled LSM showed higher levels of proximate components (except for NFE and crude fibre), GE and phosphorus in comparison to whole LSM. Furthermore, SC15, SC45, MW375 and MW750 showed slight variations of chemical composition in comparison to dehulled LSM. Results from the digestibility trial indicated that dehulled LSM, SC15, SC45 and MW375 are suitable processing methods for the improvement of nutrients' apparent digestibility coefficient (ADC) in whole LSM. MW750 showed a lower ADC of nutrients (except for CP and lipids for rainbow trout) in comparison with MW350 for rainbow trout and Atlantic salmon, suggesting a heat damage of the ingredient when microwave-irradiation exceeded 350 W.

The aim of this study was to evaluate the effects of a different dietary content of sweet yellow lupine seed meal (YLM) on gastrointestinal tract development and function, the growth performance (13-18 weeks of age) and meat quality of growing-finishing turkeys. Control grower and finisher diets contained soybean meal (SBM), and in experimental diets, SBM was replaced with YLM at 6%, 12% and 18% (Groups L6, L12 and L18, respectively). The diets were formulated to be iso-nitrogenous and iso-energetic. In the first phase of feeding, YLM tended to decrease feed intake (p = 0.087) and body weight gain (BWG, p = 0.078) linearly due to significant deterioration in feed conversion ratio (FCR, p = 0.030). An opposite trend was noted in the second phase of feeding: BWG increased (p = 0.069) and FCR improved significantly (p = 0.004). Over the entire experiment, inclusion of YLM did not affect feed intake, BWG, FCR or excreta dry matter (DM) content. The highest YLM dietary level had no adverse effects on fermentation processes in the caeca. Positive changes, which were observed in turkeys fed YLM-supplemented diets, included an increased gizzard weight, a decreased pH of gizzard contents and a decreased viscosity of small intestinal digesta. The inclusion of YLM at 18% had no effect on carcass quality, the pH and colour intensity of breast meat. The highest inclusion rate of YLM (18%) in turkey diets significantly (p < 0.05) intensified the fatty flavour of meat and increased its hardness, springiness and chewiness, whereas it had no effect on the appearance, aroma and overall acceptability of breast meat. It can be concluded that YLM at the highest dietary rate used in the present experiment (18% of the diet) had no adverse effects on the growth performance or the analysed physiological parameters of turkeys.

The amino acid absorption from legume protein isolates (from chickpeas, CPI; and lupins, LPI) was studied in in vivo and in vitro experiments in comparison to animal proteins (casein and lactalbumin). In the in vivo experiment on rats, the diets were isoenergetic and isonitrogen (per kg diet 15.5 MJ digestible energy and 150 g protein, respectively). At 150 min after feeding, the concentration of free amino acids in arterial and portal blood plasma of rats fed legume proteins was significantly different (p < 0.05) from rats fed animal protein (lactalbumin). In arterial plasma the concentration for Met, Leu, Trp and Lys in rats fed legume proteins was lower than lactalbumin controls and for Val and Cys higher; in portal plasma, the concentration of free Met, Leu, Trp and Lys was lower, and the concentration of Cys was higher in rats fed legume proteins than in rats fed lactalbumin. The cumulative (total mM at 195 min after ingestion) and net absorption (% of ingested amounts) of Met, Leu, Trp and Lys were higher (p < 0.01) for rats fed lactalbumin as compared to those fed legume protein isolates or casein. In the in vitro study (Caco-2 cell monolayers), after 2 h incubation the transport values of all the individual amino acids in CPI and LPI, except for Glu, Val and Ile, were lower (p < 0.01) than for casein or lactalbumin. The results indicate that amino acids from chickpea and lupin protein isolates are absorbed at slower rates than those from animal proteins, which might explain the lower nutritional utilisation of legume storage proteins as compared with lactalbumin or casein.