Nutritional value of white lupine cultivar Butan in diets for fattening pigs

Písaříková, B.; Zralý, Z.; Buňka, František; Trčková, M.

doi:10.17221/1943-vetmed

Cited by 19 publications

(20 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Lupine seeds represent a good balance of essential amino acids [57]. They are considered to be a good source of lysine, and are generally poor in the sulfur-containing amino acids (methionine and cysteín) [58] and threonine [59].…”

Section: Amino Acids Contentmentioning

confidence: 99%

Influence of Chemical Properties of Wheat-Lupine Flour Blends on Cake Quality

Ahmed¹

2014

AJFST

View full text Add to dashboard Cite

Legumes have interesting nutritional properties and their inclusion in diet is encouraged; their incorporation into bakery products could be a good method for increasing consumption. In this study, the influence of the partial replacement of wheat flour by lupine flour on the quality characteristics of butter cake was analyzed. In the present study, three different concentrations (5, 10 and 15 % as a substitution of wheat flour) of lupine flour were used. Lupine flour showed higher levels of moisture, crude protein, ash, crude fat and dietary fiber than the wheat flour. The lupine flour showed higher levels of phenolic and flavonoids than the wheat flour. Conversely, wheat flour showed higher levels of total flavonols. Results clearly indicate that lupine flour exhibited higher antioxidant activity with DPPH and ABTS than the wheat flour. Essential amino acids (lysine, threonine, isoleucine, phenylalanine and tryptophane) in lupine flour were higher than those in wheat flour except methionine content which was higher in wheat flour (1.7 g/kg). A sensory acceptability of the cake is satisfactory up to 10 % concentration of lupine flour given. Even though deterioration in the structural formation in the batter system after the addition of lupine flour were detected that the blends have relatively good structure due to dominance of wheat to bake acceptable, protein enriched consumable cake. Finally, lupine flour up to 10% can be used successfully in bakery products. This could be utilized for the development of composite blends from locally produced lupine at small scale industry level as value-add products.

show abstract

Section: Amino Acids Contentmentioning

confidence: 99%

Influence of Chemical Properties of Wheat-Lupine Flour Blends on Cake Quality

Ahmed¹

2014

AJFST

View full text Add to dashboard Cite

show abstract

“…However, because of lack of access for chemicals and unaffordable cost, when available, traditional methods of processing such as roasting, soaking and dehulling are being exercised by smallholder farmers in Ethiopia. These practices are scientifically supported since most alkaloids of lupin are water-soluble and can be decreased to 0.04 % by soaking in running water (Pisarikova et al 2008;Yeheyis et al 2011). For WLG meant for human consumption, roasting, soaking and dehulling are practiced by smallholder farmers in Ethiopia.…”

Section: Introductionmentioning

confidence: 99%

Effects of different forms of white lupin (Lupinus albus) grain supplementation on feed intake, digestibility, growth performance and carcass characteristics of Washera sheep fed Rhodes grass (Chloris gayana) hay-based diets

Tefera¹,

Tegegne

Mekuriaw

et al. 2015

Trop Anim Health Prod

View full text Add to dashboard Cite

Protein is the major limiting nutrient in feeding ruminants especially in dryland areas. Thus, looking for locally available protein sources such as white lupin (Lupinus albus) grain is commendable. The objective of this experiment was to determine effects of supplementation of different forms of white lupin grain (WLG) on feed and nutrient intake, digestibility, growth and carcass characteristics. Twenty-five yearling male Washera sheep with initial body weight (BW) of 16.26 ± 1.41 kg (mean ± SD) were used. Animals were blocked into five based on their initial BW and were randomly assigned to one of the following five dietary treatments: Rhodes grass (Chloris gayana) hay (RGH) alone (T1) or supplemented with 300 g (on dry matter (DM) basis) raw WLG (T2) or raw soaked and dehulled WLG (T3) or roasted WLG (T4) or raw soaked WLG (T5). Supplementation with WLG significantly improved total DM and nutrient intake (P < 0.001), nutrient digestibility (P < 0.01), and average daily gain (ADG) and feed conversion efficiency (FCE) (P < 0.001). Carcass quality parameters were significantly (P < 0.001) higher for supplemented sheep. However, the difference in carcass quality parameters among supplemented groups was not significant (P > 0.05). It is concluded that roasting white lupin grain can lead to a better feed and nutrient intake and consequently better carcass quality. White lupin grain can be recommended not only for maintenance but also for optimum performance of ruminants.

show abstract

“…Regarding the forage quality of the local landraces of white lupin, the evaluation of forage crude protein yield revealed its potential for yields of more than 2 t ha -1 , while the evaluation of The use of the local landraces of white lupin may be beneficial in feeding monogastrics, since it improves the performance and use of nutrient utilisation in growing-finishing pigs (Yang et al 2007). In addition, in the test with daily gains of body weights of animals, the dehulled grain of the local landraces of white lupin was proved to be the most beneficial, since it may completely replace soybean meal (Pisarikova et al 2008).…”

Section: White Lupin (Lupinus Albus L)mentioning

confidence: 99%

Significance of genetic resources of cool season annual legumes: III: Locally cultivated and maintained crop landraces

Mikić¹,

Mihailović²

2014

Ratar i povrt

View full text Add to dashboard Cite

Summary:The genetic resources of legumes (Fabaceae Lindl.) are facing the narrowing the genetic basis of cultivated species, that is bottlenecks of the available gene pools. This is caused mostly by breeding, since it aims at improving yield and quality. The most widely cultivated crops are in a specific danger of losing numerous desirable traits due to a heavy selection pressure preferring usually yield. Using locally cultivated and maintained landraces of the economically most important annual legumes, such as chickpea (Cicer arietinum), lentil (Lens culinaris), grass pea (Lathyrus sativus), white lupin (Lupinus albus) and faba bean (Vicia faba) may assist breeding and various modern crop systems. They preserved numerous desirable traits that may be easily introgressed into modern cultivars and thus improve their performance.

show abstract

Nutritional value of white lupine cultivar Butan in diets for fattening pigs

Cited by 19 publications

References 23 publications

Influence of Chemical Properties of Wheat-Lupine Flour Blends on Cake Quality

Influence of Chemical Properties of Wheat-Lupine Flour Blends on Cake Quality

Effects of different forms of white lupin (Lupinus albus) grain supplementation on feed intake, digestibility, growth performance and carcass characteristics of Washera sheep fed Rhodes grass (Chloris gayana) hay-based diets

Significance of genetic resources of cool season annual legumes: III: Locally cultivated and maintained crop landraces

Contact Info

Product

Resources

About