Nutritional value of field beans
(&lt;i&gt;Vicia faba&lt;/i&gt; L.) differing in antinutritive
factors - rat assay

Pastuszewska, B.

doi:10.22358/jafs/69877/1993

Cited by 6 publications

(6 citation statements)

References 12 publications

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“…Similarly as in the studies of other authors (Pastuszewska, 1985;Jansman, 1993), true digestibility (TD) of protein in seeds with higher polyphenol contents was lower. Similar TD values for faba bean protein in rats were obtained by other authors in experiments on the effect of polyphenols on protein digestibility (Bjerg,1988;Pastuszewska, 1993). Dehulling caused a highly significant rise in TD by about 8 percentage units in the groups receiving diets containing Tinos and Nadwiślański seeds, and about 5 percentage units in the diet with Caspar seeds.…”

Section: Nutritive Value Of Protein From Whole and Dehulled Faba Beanssupporting

confidence: 86%

“…The content of lysine, phenylalanine and tyrosine in protein was similar to the values given by other authors (Pastuszewska et al, 1993). All seeds had the low methionine and cystine contents that are characteristic of faba beans and are responsible for the relatively low CS that varied from 34.7 (Nadwiślański) to 38 (Caspar).…”

Section: Amino Acid Composition Of Proteinsupporting

confidence: 86%

“…The proanthocyanin and flavanol contents were similar to the tannin content found by Wang and Uberschar (1990) and Pastuszewska et al (1993).…”

Section: Antinutritional Factors Contentsupporting

confidence: 81%

“…Dehulling Caspar seeds significantly lowered the NPU from 61 to 56.1, i.e., proportionately to the differences in the CS of whole and dehulled seeds (38 and 35.5, respectively). No correlation was found between the polyphenol content in seeds and NPU, although such relationship was found in the study by Pastuszewska (1993). Alzueta et al (1992) found a negative effect of phenols on NPU and TD but no effect on BV of diets containing tannin extracts from faba beans.…”

Section: Nutritive Value Of Protein From Whole and Dehulled Faba Beansmentioning

confidence: 70%

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The chemical composition and nutritive value of low- and high-tannin faba bean varieties

Frejnagel

Zduńczyk²,

Krefft³

1997

J. Anim. Feed Sci.

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A comparison was carried out of the chemical composition and nutritive value of three genotypes of faba beans: two with coloured flowers, Nadwiślański and the self-ending Tinos varieties, and one with white flowers, Caspar. Caspar seeds were heavier and had a lower hull proportion and lower crude protein content (27.2% DM). The largest differences were in the content of proanthocyanidins (condensed tannins) which ranged from 0.02% (Caspar) to 1.11% DM (Tinos). The proanthocyanidin content in dehulled seeds of coloured flower varieties was low (0.02%) and similar to that in the low-tannin variety, Caspar. The antitrypsic activity of the seeds varied, ranging from 3.4 TIU/mg (Caspar) to 7.4 TIU/mg (Tinos). The inositol phosphate (1.05-1.15% DM) and agalactoside (2.1-2.4% DM) contents did not differ significantly. The new varieties, Caspar and Tinos, contained almost twice as much vicine and convicine (0.75% and 0.92%, respectively) as the traditional variety, Nadwiślański (0.36% DM).True digestibility coefficients (TD) for seeds determined on rats differed significantly and were:for Caspar, 83.9; Tinos, 77.3 and Nadwiślański, 80.0. Replacing whole seeds with dehulled seeds significantly increased the digestibility of dietary protein, to 88.1, 88.3 and 84.9, respectively. The net protein utilization (NPU) of the Nadwiślański and Tinos seeds were similar (55.4 and 55.0, respectively) and significantly lower than the NPU of Caspar seeds (61.0). The protein efficiency ratio (PER) of whole seeds supplemented with methionine and tryptophan were similar (Caspar, 2.21; Nadwiślański, 2.18; Tinos, 2.03) and insignificantly lower than the PER of dehulled seeds (2.37, 2.32 and 2.25, respectively).KEY WORDS: faba bean, antinutrients, proanthocyanidins, nutritive value, rats, protein 402 FREJNAGEL S. ET AL.

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Section: Nutritive Value Of Protein From Whole and Dehulled Faba Beanssupporting

confidence: 86%

Section: Amino Acid Composition Of Proteinsupporting

confidence: 86%

“…The proanthocyanin and flavanol contents were similar to the tannin content found by Wang and Uberschar (1990) and Pastuszewska et al (1993).…”

Section: Antinutritional Factors Contentsupporting

confidence: 81%

Section: Nutritive Value Of Protein From Whole and Dehulled Faba Beansmentioning

confidence: 70%

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The chemical composition and nutritive value of low- and high-tannin faba bean varieties

Frejnagel

Zduńczyk²,

Krefft³

1997

J. Anim. Feed Sci.

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“…The dietary fibre contents in the whole seeds were higher, but in the cotyledons they were similar to the amounts determined in other studies (BJERGEGAARD & SØRENSEN, 1992;FREJNAGEL et al, 1997). The contents of lysine, methionine and cystine in the seeds and cotyledons were characteristic of faba bean (PASTUSZEWSKA et al, 1993).…”

Section: Resultssupporting

confidence: 87%

Effect of faba bean seeds with different content of proanthocyanidins on growth of rats, caecal enzyme activity and metabolism indices

Zduńczyk¹,

Juśkiewicz²,

Wróblewska³

et al. 2003

Acta Alimentaria

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Rats were fed for 6 weeks with diets containing seeds or their fractions (cotyledons and hulls) of two types of faba bean: colour-flowered varieties (dark seeds) and white-flowered strain (light seeds). Compared to dark seeds, the light seeds contained more crude protein (29.68% vs. 26.96) and less fibre (CF: 7.79 vs. 8.54% and DF: 24.74 vs. 28.93%). The light seeds contained also more -galactosides (3.88%) than the dark seeds (3.37%). Amino acid composition, e.g. the content of lysine, methionine and cystine in the seeds and cotyledons of different types of faba bean was similar. The content of total polyphenols in light seeds of white flowered faba bean (2.79 g kg -1 ) was about five times lower than in dark seeds of colour-flowered varieties (10.95 g kg -1 ). Proanthocyanidins (condensed tannins) consist about 65% of the content of total polyphenols in dark seeds and about 1% of polyphenols in light seeds. The content of proanthocyanidins in the diet (about 2.7 g kg -1 ) significantly lowered the body weight gain of rats and protein efficiency ratio (PER). Proanthocyanidins decreased also the activity of -glucuronidase in the caecal digesta, without affecting the activity of -and -glucosidase and -and -galactosidase. Different proanthocyanidin content in the diet had no effect on the content of glucose, triglycerides and total cholesterol in the serum and activity of selected enzymes: aspartate aminotransferase, alanine transferase, superoxide dismutase and glutathione peroxidase.

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The effect of dietary high-tannin and low-tannin faba bean ( Vicia faba L.) on the growth performance, carcass traits and breast meat characteristics of finisher turkeys

Przywitowski

Mikulski

Zduńczyk

et al. 2016

Animal Feed Science and Technology

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Nutritional value of field beans (<i>Vicia faba</i> L.) differing in antinutritive factors - rat assay

Cited by 6 publications

References 12 publications

The chemical composition and nutritive value of low- and high-tannin faba bean varieties

The chemical composition and nutritive value of low- and high-tannin faba bean varieties

Effect of faba bean seeds with different content of proanthocyanidins on growth of rats, caecal enzyme activity and metabolism indices

The effect of dietary high-tannin and low-tannin faba bean ( Vicia faba L.) on the growth performance, carcass traits and breast meat characteristics of finisher turkeys

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