Nutritional Value of Grain Legumes for Ruminants

Dixon, R. M.; Hosking, B. J.

doi:10.1079/nrr19920005

Cited by 56 publications

(42 citation statements)

References 69 publications

(77 reference statements)

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“…After harvesting pods, leaves of grain legumes such as chickpea, lentil, cowpea, common pea, soybean, fababean and lablab can be left in the field for animal grazing. Grain, leaves and husks of soybean, common pea, fababean, lupine, cowpea, bambara groundnut, velvet bean, chickpea, lentils and lablab can be ground and used as animal feed [132,[149][150][151]. They form an important plant-based protein source that can be fed directly or mixed with cereals to form complete meals [145,152].…”

Section: Animal Feedmentioning

confidence: 99%

Expounding the Value of Grain Legumes in the Semi- and Arid Tropics

2017

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Approximately 70% of the population in the semi-and arid tropics reside in rural areas and depend on agriculture for their livelihood. Crop production is primarily focused on a few starchy staple crops. While this can ensure adequate calories, it inadvertently neglects the need for dietary diversity. Consequently, food and nutritional insecurity remains prevalent in the semi-and arid tropics. We reviewed the legume value chain with the aim to identify opportunities and challenges to unlocking their value and promoting them in the tropics. Several grain legumes are rich in proteins and micronutrients. They also possess adaptability to marginal environmental conditions such as drought and low input systems which typify rural landscapes. Adaptability to abiotic stresses such as drought makes them key to agriculture in areas that will receive less rainfall in the future. However, this potential was currently not being realized due to a range of challenges. Aspects related to their seed systems, production, post-harvest handling and marketing remain relatively under-researched. This was especially true for minor legumes. There is a need for transdisciplinary research which will address the entire value chain, as has been done for major starchy crops. This could also unlock significant economic opportunities for marginalized groups such as women. This will unlock their value and allow them to contribute meaningfully to food and nutrition security as well as sustainable and resilient cropping systems.

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Section: Animal Feedmentioning

confidence: 99%

Expounding the Value of Grain Legumes in the Semi- and Arid Tropics

2017

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“…One positive attribute is its apparent ability to maintain milk fat levels at high levels of supplementation, in contrast to the problems often encountered with similar levels of cereal grain supplementation (Bartsch et al 1986;Sinclair & Gooden, 1989;Valentine & Bartsch, 1990;Hough & Jacobs, 1994). The explanation for this may involve the orderly rate of fermentation of lupins and the relatively high lipid content of lupins rather than a manipulation of the acetate : propionate ratio in the rumen (Dixon & Hosking, 1992).…”

Section: Ruminantsmentioning

confidence: 99%

Understanding the nutritional chemistry of lupin (Lupinus spp.) seed to improve livestock production efficiency

Barneveld¹

1999

Nutr. Res. Rev.

185

104

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In their raw, unprocessed form, lupins have many desirable characteristics for feeding both ruminants and single-stomached animals. An emphasis on these desirable characteristics when formulating diets, combined with an advanced knowledge of how components of lupins can in¯uence nutritional value, will ensure they make a cost-effective contribution to livestock diets. The main lupin species used in livestock diets include Lupinus albus, L. angustifolius and L. luteus. Supplementation of ruminant diets with lupins has been shown to have many positive effects in terms of growth and reproductive ef®ciency, comparable with supplements of cereal grain. The true value of lupins in ruminants, however, can only be determined following a better de®nition of animal requirements and a closer match of ration speci®cations. Pigs can effectively utilize L. angustifolius and L. luteus, but detailed research has yet to reveal the reason for poor utilization of diets containing L. albus. Poultry can tolerate high levels of lupins in their diets but levels are often restricted to avoid problems associated with excess moisture in the excreta. Variable responses to enzymes have been observed when attempting to rectify this problem. Lupins have unique carbohydrate properties characterized by negligible levels of starch, high levels of soluble and insoluble NSP, and high levels of raf®nose oligosaccharides, all of which can affect the utilization of energy and the digestion of other nutrients in the diet. In addition to carbohydrates, an understanding of lupin protein, lipid and mineral composition together with a knowledge of potential anti-nutritional compounds is required if the use of this legume is to be optimized.

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“…In view of the need to replace soybean with alternative protein sources, particular interest has been placed on legume grains, linked to many factors: their high rate of diffusion, and consequently, their ready availability in several local contexts (Sinclair and Vadez 2012), as well as in the Mediterranean areas; their suitability to different agronomic conditions (López-Bellido et al 2005) and proper organic methods of cultivation (Badgley et al 2007); the agronomic benefits in terms of soil fertility and structure due to the high levels of N and organic matter that they provide when included in crop rotations (Sinclair and Vadez 2012); the good nutritional value of their crop residues that can be directly exploited by grazing animals (Sinclair and Vadez 2012); the fact that they are not genetically modified; their low risk of mycotoxin contamination since they are less subjected to long distance transport or storage condition that could favour their development (Bryden 2012); the mostly present antinutritional compounds, such as lectins and protease inhibitors (trypsin and chymotrypsin inhibitors) (Dixon and Hosking 1992;Friedman 1996), that seem to be inactivated by rumen fermentation, thus they do not impair nutrients utilisation for ruminants (Dixon and Hosking 1992;Holmes et al 1993); and their high content in crude protein (CP) [>24% of total dry matter (DM)], starch, and, on occasions lipids (Dixon and Hosking 1992;Cutrignelli et al 2011), as in chickpea (~5% DM) . Thus, the use of legume grains would allow the safer production of milk and cheese for consumers, since the animals would ingest feeds that have a lower risk to be contaminated by dangerous mycotoxins.…”

Section: Introductionmentioning

confidence: 99%

Legume grain-based supplements in dairy sheep diet: effects on milk yield, composition and fatty acid profile

et al. 2016

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Abstract. With the aim to find protein sources that are free of genetically modified organisms, the effects of legume grainbased concentrates, used as alternatives of a mixed concentrate feed containing soybean, were evaluated on sheep milk production. Twelve lactating ewes were divided into four groups, fed hay and, according to a 4 · 4 Latin square design, supplied with 800 g/day of a commercial mixed concentrate feed (MCF) containing maize and soybean, or the same amount of isoprotein concentrates consisting of chickpea (CH), faba bean (FB), or pea (PE) mixed with barley. The ewes ingested more of the concentrates with legume grains than the MCF (702, 702, 678 vs 587 g/day DM for CH, FB, PE and MCF; P 0.001). Compared with CH, FB and PE resulted in greater (P 0.05) milk yield (710, 718 vs 654 g/day for FB, PE and CH, respectively), and led to a greater (P 0.05) efficiency of dietary protein utilisation for milk casein synthesis (94, 97 vs 87 g casein/kg crude protein intake for FB, PE and CH, respectively), whereas MCF resulted in intermediate levels of milk yield (677 g/day) and milk casein/crude protein intake (88 g/kg). Chickpea increased the milk content of trans-vaccenic and rumenic acids in comparison with FB and PE and, similarly to MCF, increased the milk content of linoleic acid, as well as total unsaturated fatty acids (24.3, 23.9 vs 17.2, 16.8 g/100 g fatty acid methyl esters for MCF, CH, FB and PE; P 0.001), thereby improving the potential health-promoting index. Legume grains can replace soybean in diets of dairy ewes, as they do not adversely affect milk yield and composition.

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Nutritional Value of Grain Legumes for Ruminants

Cited by 56 publications

References 69 publications

Expounding the Value of Grain Legumes in the Semi- and Arid Tropics

Expounding the Value of Grain Legumes in the Semi- and Arid Tropics

Understanding the nutritional chemistry of lupin (Lupinus spp.) seed to improve livestock production efficiency

Legume grain-based supplements in dairy sheep diet: effects on milk yield, composition and fatty acid profile

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