Lupins as a protein source in pig diets.

Abstract

Lupins are a valuable source of protein that can partially replace traditional proteins of animal origin such as meat and bone meal and fish meal. Lupins also have been used as alternatives for soyabean meal (SBM) and other oilseed meals in some countries such as Australia and northeastern Europe where use of locally-grown lupins in pig diets is cost-effective. However, the presence of high levels of antinutritional factors (ANF), such as non-starch polysaccharides (NSP), oligosaccharides, protease inhibitors, tannins, saponins and alkaloids, have hampered progressive use of lupins in pig diets. Advances in lupin breeding programmes have contributed to the release of varieties with improved digestibility and lower ANF contents. The scope of this review is to evaluate the nutritional value of current varieties of lupins and to summarize recent nutritional concepts covering the strengths and weaknesses of lupins as ingredients in pig diets. The topics discussed will include: (1) chemical characteristics of currently available lupin species; (2) energy and amino acid availability; (3) performance and carcass composition response to lupin-based diets; (4) ANF in lupins; and (5) processing of lupins to improve nutrient digestibility.

Variation in digestible energy content of Australian sweet lupins (Lupinus angustifolius L.) and the development of prediction equations for its estimation1

“…A previous cross-study review identified that the DE content of lupins can vary by 3.5 MJ/kg with minimum and maximum values of 12.3 (Wigan et al, 1995) and 15.8 MJ/kg (King et al, 2000), respectively (Kim et al, 2007). However, this range was attributable mainly to differences in particle size of lupins and the nature of the basal diet used with lupins (i.e, empty BW gain was significantly less when pigs fed a lupin plus barley diet compared with pigs fed either lupin plus wheat or triticale, possibly due to greater total NSP content) for determination of DE content (van Barneveld, 1999).…”

“…However, this range was attributable mainly to differences in particle size of lupins and the nature of the basal diet used with lupins (i.e, empty BW gain was significantly less when pigs fed a lupin plus barley diet compared with pigs fed either lupin plus wheat or triticale, possibly due to greater total NSP content) for determination of DE content (van Barneveld, 1999). Variety and growing environment are major sources of variation for the DE content of cereal grains and legumes (van Kim et al, 2005Kim et al, , 2007. A previous study with Australian-grown wheats demonstrated that chemical composition, especially the NSP composition and structure, was significantly different due to variety and growing location and was negatively correlated to the DE content (Kim et al, , 2004.…”

“…This apparent discrepancy between lupins and cereals (e.g., barley and wheat) in the ability to predict the DE content using physical variables might be due to a greater contribution of hulls (approximately 25%) in lupin seeds compared with cereal grains, which has a reduced energy contribution (van Barneveld, 1999) in lupins per unit weight than cereal grains. The less significant correlation between DE content and the NSP constituent might be due to the fact that the cell wall materials, which comprise about 30% of the endosperm of lupin kernels, are highly fermentable in the gastrointestinal tract (Kim et al, 2007). Therefore, these cell wall materials variably contribute to the total DE content depending on the ability of the animal to ferment the cell wall materials.…”

The Nutritional Value of Yellow Lupine (Lupinus luteus) for Growing Pigs

“…Lupine species contain many anti-nutritional factors. Most of them reached a similarly low level as in SBM, for example, trypsin and chymotrypsin inhibitors, tannins, or saponins [20]. However, in the case of lupine alkaloids and oligosaccharides, they can reduce the nutritional value of seeds.…”

Chemical composition and standardised ileal digestible amino acid contents of Lathyrus (Lathyrus cicera) as an ingredient in pig diets

“…Furthermore, 40 legumes often contain anti-nutritional factors (ANF) that act as a self-defense mechanism for 41 the plant, but which can cause production problems when fed to animals (Kim et al, 2007; 42 Mekbungwan, 2007). Therefore, before any legume can be considered as a suitable source of 43 nutrients it is important to know its nutrient composition and to then evaluate animal 44 performance when fed increasing levels of the particular legume in question.…”