Feeding high lupine based diets for broiler chickens: Effect of soybean meal substitution with yellow lupine meal at various time points of growth cycle

Olkowski, B.

doi:10.1016/j.livsci.2018.10.017

Cited by 14 publications

(12 citation statements)

References 24 publications

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“…for fattening pigs (Zral y et al 2008;Kasprowicz-Potocka et al 2016) or for rabbits (Volek et al 2018) and broiler chickens (Al-Sagan et al 2020). Lupin seeds find wide range of utilisation in feed mixtures for poultry nutrition (Jeroch et al 2016), primarily in the fattening of broiler chickens (Suchy et al 2010;Olkowski 2018), or rearing of laying hens (Rutkowski et al 2017). Drazbo et al (2014) reached the positive improvement of egg yolk colour and fatty acids spectrum in high-yield laying hens fed with lupin meal.…”

Section: Introductionmentioning

confidence: 99%

Beneficial effects of substituting soybean meal for white lupin (Lupinus albus, cv. Zulika) meal on the biochemical blood parameters of laying hens

Straková

Všetičková

Kutlvašr

et al. 2021

Italian Journal of Animal Science

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Section: Introductionmentioning

confidence: 99%

Beneficial effects of substituting soybean meal for white lupin (Lupinus albus, cv. Zulika) meal on the biochemical blood parameters of laying hens

Straková

Všetičková

Kutlvašr

et al. 2021

Italian Journal of Animal Science

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“…Lupin and chickpea are important sources of dietary fibers [11] and contain significant amounts of phenolic compounds [9,12]. The quantity of protein found in lupin is higher than in other legumes [13], being rich in lysine, arginine [14], and asparagine [15]. In turn, chickpea contains a significant amount of zinc, calcium, magnesium, and iron (4.1 mg, 160 mg, 138 mg, and 5.0 mg per 100 g of chickpea) [9].…”

Section: Introductionmentioning

confidence: 99%

Germinated Chickpea and Lupin as Promising Ingredients for Breadmaking—Rheological Features

et al. 2021

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Improving the alpha-amylase activity of wheat flour represents an opportunity to valorize wheat grains of low baking quality. In this sense, germinated legumes can be used to increase enzymatic activity, giving superior final product characteristics at the same time. The aim of this study was to underline the effects of chickpea (CGF) and lupin germinated flours (LGF) added simultaneously to white wheat flour on the rheological behavior of dough and to evaluate an optimal product microstructure. For this purpose, the falling number, dough rheological properties during mixing, 3D-deformation and fermentation, and the visco-elastic behavior were evaluated, the effects of factors (CGF and LGF levels) and their optimization have been studied by applying a full factorial design and response surface methodology (RSM). The LGF sample had a composition of 39.4% protein, 10.3% moisture, 6.9% fat, and 3.4% ash, whereas the CGF presented 21.1 % protein, 9.4% moisture, 5.2% fat, and 3.6% ash. The results showed that CGF and LGF determined the decrease of the falling number, dough water absorption, tolerance to kneading, dough consistency at 250 and 450 s, extensibility, the maximum height of the gas release curve, volume of gas retained by the dough at the end of the test, total volume of CO2 production, visco-elastic moduli, and gelatinization temperatures. On the other hand, dough elasticity and alveograph curve ratio increased proportionally to the increase of CGF and LGF addition levels. The optimal combination considering the rheological properties of dough was found to be 8.57% CGF, 5.31% LGF, and 86.12% wheat flour, with enhanced alpha-amylase activity being obtained compared to the control. These results provide valuable information on the possibility of using germinated legumes such as chickpeas and lupin in breadmaking to enhance wheat flour technological properties (besides traditionally used barley malt flour).

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“…The fatty acid profile should amount 10% SFA and 90% UFA. In a study where broilers were fed a diet based on yellow lupin meal, the author concluded that the use of an alternative protein source in the diet had a beneficial effect on the fatty acid composition of fat fraction with prohealth for the broilers ( Olkowski, 2018 ).…”

Section: Introductionmentioning

confidence: 99%

The effect of various protein sources in goose diets on meat quality, fatty acid composition, and cholesterol and collagen content in breast muscles

et al. 2020

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Goose meat is characterized by good quality and a good fatty acid composition. Geese do not need many compounds in their feed to ensure suitable growth. The main source of protein in most feed is soybean meal ( SBM ). New cultivars of yellow lupin with fewer antinutrients could be a substitute for soybean. The study's aim was to compare the quality of the carcass and meat, as well as the fatty acid composition and the collagen and cholesterol content in the breast muscles from geese fed a diet based on yellow lupin as an replacement for soybean meal. In the study, geese were divided into 2 study groups. The first was a control group (Group 1), fed a feed based on SBM; the second one was an experimental group (Group 2), fed a feed based on yellow lupin “Mister”, potato protein, and brewer's yeast. The rearing period was divided into 3 stages, and the last stage was oat fattening. Each group (105 birds in each group) was divided into 5 replications with 21 birds. After 16 wk of rearing, 10 geese from each group were slaughtered. The carcasses were analyzed for physicochemical traits (dissection, color, water-holding capacity, and chemical composition of the breast and leg muscles, as well as pH level, drip loss, and fatty acid profile of the breast muscles). The drip loss from the breast muscles was higher ( P < 0.05) and the water-holding capacity of the leg muscles lower ( P < 0.05) in Group 1 than in Group 2. Group 1 also displayed a higher content of protein and water in breast and leg muscles ( P < 0.05) but lower fat content than that of Group 2 ( P < 0.05). The linoleic acid content of the breast muscles was higher in Group 2 ( P < 0.05), whereas the other fatty acid levels were comparable between the groups. The total content of polyunsaturated fatty acid ( PUFA ) (n-6 and n-3) and the PUFA/ saturated fatty acid ratio was higher in Group 2 ( P < 0.05). Moreover, the thrombogenic index was lower ( P < 0.05) in the geese fed a lupin-diet. Overall, the yellow lupin–based feed had beneficial effects on the goose meat's traits, and it can be used as a high-protein compound in diets for geese. It is also possible to produce traditional geese fattened by oats.

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Feeding high lupine based diets for broiler chickens: Effect of soybean meal substitution with yellow lupine meal at various time points of growth cycle

Cited by 14 publications

References 24 publications

Beneficial effects of substituting soybean meal for white lupin (Lupinus albus, cv. Zulika) meal on the biochemical blood parameters of laying hens

Beneficial effects of substituting soybean meal for white lupin (Lupinus albus, cv. Zulika) meal on the biochemical blood parameters of laying hens

Germinated Chickpea and Lupin as Promising Ingredients for Breadmaking—Rheological Features

The effect of various protein sources in goose diets on meat quality, fatty acid composition, and cholesterol and collagen content in breast muscles

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