Faba Beans

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J Wiseman - One of the best experts on this subject based on the ideXlab platform.

  • replacement of soya bean meal with peas and Faba Beans in growing finishing pig diets effect on performance carcass composition and nutrient excretion
    Animal Feed Science and Technology, 2015
    Co-Authors: G A White, L A Smith, J C M Houdijk, D Homer, I Kyriazakis, J Wiseman
    Abstract:

    There is now an increasing debate about the viability of using temperate-grown legumes in pig diets as a potential replacement for imported soya bean meal (SBM) and this is due to food security, sustainability and environmental concerns. Two trials were designed to examine nitrogen (N) retention, growth performance and carcass quality of grower and finisher pigs when fed nutritionally balanced SBM-free diets formulated to contain peas or Faba Beans at 300 g/kg, compared to an SBM-containing, pulse-free control diet. Trial 1 evaluated N digestibility/retention in four iso-energetic diets, comparing the SBM control with one diet formulated with peas and two with Faba bean cultivars; a tannin-containing and a tannin-free variety. This trial employed a four by four Latin Square design with four male pigs housed in metabolism crates, fed twice daily at 0.9 of assumed ad libitum intake over four time periods during grower (30–55 kg) and finisher (55–95 kg) phases. Quantitative faecal and urine collection allowed determination of N coefficient of total tract apparent digestibility, coefficient of apparent metabolisability, and N balance. Results revealed that dietary treatment did not affect these N parameters (P > 0.05) during either the grower or finisher phase. Trial 2 evaluated growth performance (feed intake, daily live weight gain and feed conversion ratio) and carcass quality parameters. Five diets (based on SBM, peas and one of three Faba bean cultivars) balanced for standard ileal digestible amino acids and net energy were each fed to eight replicates of individually housed entire male pigs over the same growth phases as Trial 1. The inclusion of three Faba bean varieties allowed comparison of animal responses between tannin/tannin-free and spring vs. winter bean cultivars. At ∼95 kg, pigs were slaughtered and a comprehensive range of carcass measurements undertaken. Samples of shoulder backfat were also taken at slaughter to determine skatole and indole concentrations. As with N balance, feeding treatment did not affect performance data. Carcass parameters revealed pigs fed with the pea-based diet had a greater dressing percentage than those animals on Faba bean-based diets. Pigs fed with the SBM or pea-based diets also had greater lean meat percentages than those on Faba-bean diets. Mean skatole concentrations for all pigs were below the accepted maximum threshold level of 0.2 μg/g. In conclusion, it is suggested that peas and Faba Beans can be successfully fed in balanced pig diets throughout the grower/finisher periods as alternatives to SBM.

  • standardised ileal digestibility of crude protein and amino acids of uk grown peas and Faba Beans by broilers
    Animal Feed Science and Technology, 2012
    Co-Authors: H Masey V Oneill, M Rademacher, Irene Muellerharvey, Elisabetta Stringano, S Kightley, J Wiseman
    Abstract:

    Abstract In view of the increasing interest in home-grown legumes as components of diets for non-ruminant livestock and in an attempt to reduce the reliance on imported soya bean meal (SBM), two experiments were conducted to evaluate samples of peas and Faba Beans for their standardised ileal digestibility (SID) of amino acids determined with young broiler chicks. Experiment 1 evaluated six Faba bean and seven pea cultivars and Experiment 2 evaluated two Faba bean and three pea cultivars as well as a sample of soya bean meal provided as a reference material. Peas and Beans were added at 750 g/kg as the only source of protein/amino acids in a semi-synthetic diet containing the inert marker titanium dioxide; SBM was added, in a control diet, at 500 g/kg. Each diet was fed to six replicates of a cage containing two Ross-type broilers for 96 h at which point birds were culled allowing removal of ileal digesta. Chemical analyses allowed the calculation of the coefficient of SID of amino acids. There were no differences between samples of the same pulse species ( P >0.05) but peas had higher values ( P

J O Goelema - One of the best experts on this subject based on the ideXlab platform.

  • effects of pressure toasting expander treatment and pelleting on in vitro and in situ parameters of protein and starch in a mixture of broken peas lupins and Faba Beans
    Animal Feed Science and Technology, 1999
    Co-Authors: J O Goelema, A Smits, L M Vaessen, A Wemmers
    Abstract:

    The effects of several technological treatments on the rumen degradability and intestinal digestibility of a mixture of broken peas, lupins and Faba Beans were studied. The treatments included pressure toasting (1328C, 3 min), expander treatment (1158C, 8 s) and pelleting (808C, 10 s). Toasting was the most effective treatment in altering rumen protein degradability, as it decreased rumen protein degradability, mainly by reducing its fractional degradation rate (kd). Expander treatment and pelleting both increased the washable protein fraction (W), whereas pelleting also increased kd resulting in a decreased amount of rumen undegraded intake protein (UIP). Toasting slightly decreased both total protein digestibility (TDP) and intestinal digestibility of rumen undegraded protein (DUP). Expander treatment had no significant effect on TDP or DUP, whereas pelleting generally increased TDP and DUP. The observed in situ effects of both expander treatment and pelleting could be explained by particle size reduction during processing. Toasting hardly affected rumen undegraded starch (UIS), which contrasts with previous studies in which ground samples were used for in situ incubations, compared to incubations with broken samples in the current study. Total starch digestibility (TDS) and intestinal digestibility of rumen undegraded starch (DUS) were not affected by toasting or expander treatment. However, pelleting significantly increased TDS and, in some cases, also DUS. Combinations of toasting, expander treatment and pelleting sometimes resulted in interactions, but the order of application of the treatments hardly affected their effects on protein and starch degradability. Results of this study, as well as other published studies, show that the effects on starch and protein degradability are very much dependent on the conditions applied during processing. A concept was proposed, describing the effects of heat,

  • effect of pressure toasting on the rumen degradability and intestinal digestibility of whole and broken peas lupins and Faba Beans and a mixture of these feedstuffs
    Animal Feed Science and Technology, 1998
    Co-Authors: J O Goelema, M A M Spreeuwenberg, A F B Van Der Poel, S Tamminga
    Abstract:

    The effects of pressure toasting of whole and broken peas, lupins and Faba Beans on in situ degradability of protein and starch and intestinal digestibility of protein were studied. To test for associative effects on rumen degradability and intestinal digestibility after toasting, a mixture of peas, lupins and Faba Beans was examined and results were compared with weighted averages of separately processed feedstuffs. Pressure toasting for 3 min at 1328C decreased in situ protein degradability of peas, lupins and Faba Beans and in situ starch degradability of peas and Faba Beans, especially when broken versus whole seeds were processed. Undegraded intake protein (%UIP) increased after toasting whole or broken seeds from 25% to 44% and 52% for peas, from 22% to 47% and 51% for lupins and from 20% to 48% and 57% for Faba Beans, respectively. Undegraded intake starch (%UISTA) increased from 39% to 50% and 53% after toasting whole and broken peas and from 33% to 53% and 60% for toasted whole and broken Faba Beans, respectively. Total tract protein digestibility, measured after 12 h rumen and subsequent intestinal incubation, remained unchanged for peas and Faba Beans, but decreased from 99% to 98% for toasted whole lupins and to 97% for toasted broken lupins. For toasted whole and broken Faba Beans, pressure toasting increased %UISTA from 33% to 53% and 60%, respectively. After pressure toasting, washable fractions (W) of all legume seeds decreased for both constituents, the fractional rate of degradation (kd) of protein decreased, while the kd of starch increased. It was concluded that protein degradability decreased after pressure toasting, without seriously affecting its total tract protein digestibility. Toasting a mixture of peas, Faba Beans and lupins resulted in higher starch degradabilities than expected, based on the separately treated feedstuffs. The kd’s of the mixtures were higher than expected: 5.49 versus 4.29% h ˇ1 for whole seeds and 5.01 versus 4.18% h ˇ1 for

Gloria Urbano - One of the best experts on this subject based on the ideXlab platform.

  • nutrients and antinutritional factors in Faba Beans as affected by processing
    Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A European food research and technology, 1998
    Co-Authors: Concepcion Vidalvalverde, Juana Frias, Concepcion Diazpollan, M M Fernandez, Cristina Sotomayor, Gloria Urbano
    Abstract:

    The influence on the nutrients content (soluble sugars, starch, dietary fibre and calcium) and antinutritional factors (α-galactosides and phytic acid) of Faba Beans (Vicia Faba, L. major) of soaking in different solutions (distilled water, citric acid, and sodium bicarbonate solutions), cooking the presoaked seeds, dry-heating and germination have been studied. Soaking brought about a decrease in starch, sucrose, fructose, α-galactoside, dietary fibre and calcium content. Glucose was detected in soaked Faba Beans and soaking did not modify the phytic acid content. Cooking the presoaked Faba Beans produced a slight decrease in starch, and caused a general drop in α-galactosides, dietary fibre, calcium and phytic acid, with the exception of seeds presoaked in sodium bicarbonate in which cooking did not cause any appreciable changes in comparison with the unprocessed Faba Beans. Germination caused a sharp reduction in α-galactoside and phytic acid content after 6 days, whilst starch and dietary fibre decreased slightly. Calcium, however, enjoyed a slight increment during germination which was related to the decrease in the content of hemicellulose and phytic acid. Dry-heating caused a noticeable reduction in all the nutrients and antinutritional factors investigated. Of all the treatments studied, germination appears to be the best processing method to obtain nutritive Faba bean flour, since it caused a minor decrease in starch content (15% loss), the largest α-galactoside and phytic acid removal (94% and 45%, respectively) and provided an appreciable amount of dietary fibre.

  • influence of processing on trypsin inhibitor activity of Faba Beans and its physiological effect
    Journal of Agricultural and Food Chemistry, 1997
    Co-Authors: Concepcion Vidalvalverde, Juana Frias, Concepcion Diazpollan, M M Fernandez, Maria Lopezjurado, Gloria Urbano
    Abstract:

    Changes in the trypsin inhibitor activity (TIA) of Faba Beans (Vicia Faba L. Major) were investigated after Beans were soaked in distilled water, citric acid, and sodium bicarbonate solutions. The soaking solution was discarded. The effect of cookingsdiscarding both soaking and cooking solutionsswas also studied. Finally, a dry-heating process was examined. Soaking treatment produced a slight decrease of trypsin inhibitor activity. Cooking the presoaked seeds brought about the total or partial removal of TIA, depending on the soaking solution used. TIA was partially removed after dryheating. Trypsin inhibitor activity analyses were completed with 28-day biological trials for raw and dry-heated Faba Beans. For 21 and 28 days of experimental time food intake, protein intake, and weight gain were similar for rats fed raw and dry-heated Faba Beans. However, after 28 days protein efficiency ratio (PER) and food transformation index (FTI) improved in rats fed dry-heated Faba Beans compared with those fed raw Faba Beans. This was related to lower TIA values found in dry-heated Faba Beans.

G Ravindran - One of the best experts on this subject based on the ideXlab platform.

  • evaluation of Faba Beans white lupins and peas as protein sources in broiler diets
    International Journal of Poultry Science, 2010
    Co-Authors: C L Nalle, V Ravindran, G Ravindran
    Abstract:

    2 Abstract: The aim of the present study was to evaluate the effect of the inclusion of Faba Beans (Vicia Faba), white lupins (Lupinus albus) and peas (Pisum sativum) in two different basal diets on the performance, digestive tract development and carcass characteristics of broilers housed in floor pens over a 35 d grow-out period. The experimental design was a 2 x 4 factorial arrangement of treatments which evaluated two basal wheat-soy diets (with or without meat meal) and legume grains (no legume grain, or Faba Beans, white lupins and peas at 200 g/kg inclusion). All diets were formulated to contain similar levels of metabolizable energy and digestible amino acids. A 3-phase feeding programme (starter, grower and finisher) was employed. The starter, grower and finisher diets were offered from day 1-7, 8-21 and 22-35, respectively. During the starter period, legume x meat meal interaction was significant (p 0.05) on the performance and carcass recovery of broilers and the litter score. Weight gain and feed per gain of birds fed diets without meat meal were better (p<0.05) than those with meat meal. The main effect of legumes was significant (p<0.01 to 0.05) for the relative weight of liver and gizzard and the relative digesta weight of the crop and proventriculus. Birds fed meat meal diets had lower (p<0.05) relative weights of liver, pancreas and small intestine and relative digesta weight of small intestine than those fed diets with no meat meal diets. It was concluded that, when balanced for metabolizable energy and digestible amino acids, dietary inclusion of Faba Beans, white lupins and peas at 200 g/kg either in wheat-soybean meal or wheat-soybean meal-meat meal basal diets could support a good performance of birds over the 35-day grow-out period.

  • nutritional value of Faba Beans vicia Faba l for broilers apparent metabolisable energy ileal amino acid digestibility and production performance
    Animal Feed Science and Technology, 2010
    Co-Authors: C L Nalle, V Ravindran, G Ravindran
    Abstract:

    Two experiments were conducted to evaluate the nutritional value of four cultivars (PGG Tic, Spec Tic, South Tic and Broad) of Faba Beans (Vicia Faba L.) for broilers. In experiment 1, the apparent metabolisable energy (AME) and ileal amino acid digestibility coefficients of these four cultivars were determined. The cultivar effects were significant (P 0.05) between the four cultivars. The AME value of South Tic cultivar was higher (P 0.05) to that of PGG Tic. In Experiment 2, using the AME and ileal digestible amino acid values determined in Experiment 1, diets containing 200 g kg−1 of the four cultivars of Faba Beans were formulated and the effects of feeding these diets on the performance and the digestive tract development of broiler starters were investigated. Weight gain, feed intake and feed per gain of broilers fed Faba bean diets were similar (P>0.05) to those fed the maize–soybean meal diet. The performance of birds fed diets containing different cultivars of Faba Beans was similar (P>0.05). In general, the digestive tract development was unaffected (P>0.05) by the inclusion of Faba Beans. The exceptions were the relative empty weight and digesta weight of gizzard which were found to be higher (P<0.05) in birds fed diets containing Faba Beans than those fed the maize–soy diet. Birds fed Faba bean diets had better (P<0.05) excreta quality scores than that of the basal diet. These results suggest that Faba Beans are good sources of energy and amino acids, and that Faba Beans can be included at 200 g kg−1 inclusion level as a partial replacement for soybean meal in broiler diets without any adverse effects on the performance.

J Huisman - One of the best experts on this subject based on the ideXlab platform.

  • effects of hulls of Faba Beans vicia Faba l with a low or high content of condensed tannins on the apparent ileal and fecal digestibility of nutrients and the excretion of endogenous protein in ileal digesta and feces of pigs
    Journal of Animal Science, 1995
    Co-Authors: A J M Jansman, M W A Verstegen, J Huisman, J W O Van Den Berg
    Abstract:

    In three experiments (Exp. 1, 2, and 3) with young pigs (BW 10 to 26 kg), the effects of dietary inclusion of hulls of Faba Beans (Vicia Faba L.) (200 g/kg) with a low (< .1% catechin equivalents; LT) or high tannin content (3.3% catechin equivalents; HT) on the apparent ileal (Exp. 1 and 2) and fecal (Exp. 3) digestibility of nutrients were determined. In addition, the true digestibility of protein of the diets and the excretion of endogenous protein (N x 6.25) in ileal digesta and feces of pigs were measured, using the 15N isotope dilution technique (Exp. 3). Diets contained either casein and Faba bean cotyledons as highly soluble (HS) protein sources (Exp. 1 to 3) or potato protein, soy concentrate, sunflower meal, meat meal, and fish meal as protein sources with a low solubility (LS) (Exp. 1). Control diets contained cellulose as a fiber source (64 to 73 g/kg). Inclusion of either type of hulls decreased the apparent ileal digestibility for DM, organic matter (OM), and nonprotein organic matter (NPOM) (P < .05). Inclusion of LT hulls instead of cellulose only reduced the apparent ileal digestibility of crude protein (N x 6.25; CP) in Exp. 3 (P < .05). Inclusion of HT instead of LT hulls reduced the apparent ileal digestibility of CP (by 7 to 10 units) and amino acids (by 4 to 29 units) (P < .05). The LT hulls decreased apparent and true ileal digestibility of CP from 88 to 83 and from 97 to 94, respectively (P < .05). Inclusion of HT instead of LT hulls decreased apparent and true ileal CP digestibility from 83 to 74 and 94 to 90 (P < .05) and increased the excretion of endogenous CP from 22 to 32 and from 13 to 23 g/kg of DM intake at the ileal and fecal level, respectively (P < .05). It is concluded that condensed tannins in Faba Beans interact with both dietary and endogenous proteins in the digestive tract of pigs. This reduces the true digestibility of dietary protein and increases the excretion of endogenously secreted proteins. Tannins from Faba Beans show some preference to interact with proteins with a high content of proline and histidine.

  • effect of condensed tannins in hulls of Faba Beans vicia Faba l on the activities of trypsin ec 2 4 21 4 and chymotrypsin ec 2 4 21 1 in digesta collected from the small intestine of pigs
    British Journal of Nutrition, 1994
    Co-Authors: A J M Jansman, M W A Verstegen, H Enting, J Huisman
    Abstract:

    The effects of condensed tannins in hulls of Faba Beans (Vicia Faba L.) on the activities of trypsin (EC 3.4.21.4) and chymotrypsin (EC 3.4.21.1) in digesta obtained from the small intestine of pigs were studied. Using four castrated male pigs (mean body weight 83 kg) fitted with both a simple T-cannula in the duodenum and a post-valvular T-cannula at the terminal ileum, two experimental diets were tested in a Latin square design. The low-tannin diet (LT) contained 200 g Faba bean hulls (cv. Blandine)/kg with a low content of condensed tannins ( 0.05). In ileal digesta of pigs given diet HT the mean activity of trypsin was reduced (P < 0.05). The activity of chymotrypsin in ileal digesta did not differ between treatments. Trypsin activity:chymotrypsin activity was somewhat lower in ileal digesta of pigs receiving the HT diet (P < 0.10). The apparent ileal digestibility of crude protein (N x 6.25) was lower for the HT than for the LT diet (0.614 v. 0.728; P < 0.05). Condensed tannins are probably responsible for the lower activity of trypsin in ileal digesta of pigs fed on high-tannin Faba bean hulls. Various explanations for the absence of effects of condensed tannins on enzyme activity in duodenal digesta are discussed.