Organs relative weight and plasma amino acid concentrations in rats fed diets based on whole legume (faba bean, lupin, chickpea, defatted soybean) seed meals or their fractions

Rubio, Luis A.; Grant, George; Daguid, Tracey; Brown, David Stanley; Pusztai, Á.

doi:10.1002/(sici)1097-0010(199902)79:2<187::aid-jsfa177>3.0.co;2-9

Cited by 25 publications

(29 citation statements)

References 28 publications

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“…Results on organ relative weights also agree with previously reported data. 11,23,31 Absolute fresh and dry weights and relative fresh weights of intestinal sections were increased in rats fed diets based on faba bean or chickpea seed meals either germinated or not (Table 4). It is interesting, however, to notice that animals fed diets containing germinated faba bean meal had caecum and colon relative weights similar to controls and lower than those of rats fed nongerminated faba beans, which agrees with that already indicated on faecal dry matter excretion.…”

Section: Discussionsupporting

confidence: 91%

“…Both faba bean and chickpea diets raised blood urea concentrations, which was also detected in rats fed purified legume proteins. 23 Goodlad and Mathers 22 found similar faecal N excretion values in rats fed diets based on pea seed meal as the main protein source, with a 3-fold increase in the amounts of DAPA, which was used as a bacterial biomass indicator. Previous work with germinated materials [24][25][26][27][28] suggests an effect of germination mainly on the carbohydrate fraction of the seeds, together with higher digestibility values for both carbohydrates and proteins.…”

Section: Discussionmentioning

confidence: 99%

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High apparent ileal digestibility of amino acids in raw and germinated faba bean (Vicia faba)‐ and chickpea (Cicer arietinum)‐based diets for rats

Rubio¹,

Múzquiz²,

Burbano³

et al. 2002

J Sci Food Agric

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The effects of germinated faba bean (Vicia faba minor var Alameda)-and chickpea (Cicer arietinum kabuli var Athenas)-based diets on performance, N utilisation, amino acid ileal digestibility and plasma concentrations were studied in growing male Wistar rats. Raw and germinated faba bean and chickpea seed meals were incorporated in essential amino acid-supplemented and energyequalised diets as the only sources of protein. A lactalbumin-based diet equalised in protein (100 g kg À1 ) and digestible energy (15.5 kJ g À1 ) with the test diets was used as control. Weight gains, gain/feed ratios, N retention and NPU values of animals fed raw or germinated legumes were lower than those of rats given the control (lactalbumin) diet, while faecal dry weights were higher. However, N retention and NPU values of rats fed germinated faba bean diets were higher and faecal dry weights lower than those of animals fed non-germinated faba bean diets. Liver and thymus fresh and dry relative weights were lower than controls for all legume diets, whilst small intestine, caecum and colon relative weights were higher than controls for non-germinated faba beans and chickpeas either germinated or not. Caecum and colon fresh and dry relative weights of rats fed germinated faba bean seeds were lower than those of rats fed non-germinated faba beans and not different from controls. Except for aspartic acid and proline in rats fed raw faba bean diets, apparent ileal digestibilities of amino acids were not different or higher in rats fed legume diets as compared with controls. Except for arginine, apparent ileal amino acid digestibility was higher for germinated than for non-germinated faba bean seeds. The amounts of glycine, arginine and ornithine in plasma significantly increased whilst those of threonine, alanine, leucine and lysine decreased with respect to controls in faba bean-or chickpea-fed rats, either germinated or not. We conclude that (a) germination of faba bean seeds gave rise to a significant (P < 0.01) but limited improvement in performance, N retention and apparent ileal digestibilities of some amino acids in growing rats compared with non-germinated seeds, while there was no detectable effect in the case of germinated chickpea seeds, and (b) the apparent ileal amino acid digestibility of essential amino acid-supplemented diets based on faba bean or chickpea meals, either germinated or not, is similar or even higher than controls.

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Section: Discussionsupporting

confidence: 91%

Section: Discussionmentioning

confidence: 99%

High apparent ileal digestibility of amino acids in raw and germinated faba bean (Vicia faba)‐ and chickpea (Cicer arietinum)‐based diets for rats

Rubio¹,

Múzquiz²,

Burbano³

et al. 2002

J Sci Food Agric

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“…Sabese que a digestibilidade em si não é o único parâmetro de medida do aproveitamento das proteínas pelo organismo. Nesse sentido, estudos recentes com proteínas purificadas de tremoço, feijão fava, soja e grão-de-bico sugerem que a razão principal do baixo valor nutricional dessas farinhas de leguminosas, além da proporção de aminoácidos de suas proteínas, poderia estar relacionado à estrutura química de suas globulinas e aos efeitos adversos destas e/ou de seus produtos de digestão sobre o crescimento e metabolismo de nitrogênio mais do que à presença de fatores antinutricionais [38,39,40,41,50].…”

Section: -Digestibilidade In Vitro E In Vivo Da Farinha E Das Fraçõesunclassified

Isolamento da globulina majoritária, digestibilidade in vivo e in vitro das proteínas do tremoço-doce (Lupinus albus L.), var. Multolupa

Neves

Silva

2006

Ciênc. Tecnol. Aliment.

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RESUMOOs objetivos do trabalho foram isolar, purificar e estudar algumas propriedades da fração globulina majoritária de tremoço-doce, var. Multolupa; assim como avaliar as características de digestibilidade da farinha e frações isoladas. As frações protéicas foram separadas por fracionamento diferencial com uso de diferentes solventes. A globulina majoritária de tremoço-doce foi isolada, purificada por cromatografia em Q-Sepharose, revelando um único pico de proteína. Apresentou um peso molecular de 162,5 ± 10,0 kDa, determinado por cromatografia em Sephacryl S-300, e subunidades entre 20-70 kDa em PAGE-SDS. A solubilidade em função do pH e concentrações de NaCl revelaram curva típica dessa fração. A digestibilidade da proteína da farinha e das frações albumina, globulina e glutelina foi avaliada por experimentos in vitro e in vivo e se revelou alta para a fração globulina, seguida pela glutelina, albumina e farinha. A digestibilidade in vivo da fração globulina, tanto aparente quanto verdadeira, não diferiu significativamente daquela determinada para a caseína. Apesar da alta digestibilidade da fração majoritária e frações protéicas, a utilização como única fonte de proteína nas dietas revelou valores baixos de RPLR (razão protéica líquida relativa), indicando ser insuficiente para sustentar o crescimento dos animais, comparativamente à caseína. Palavras-chave: Lupinus albus, frações protéicas, globulina principal, digestibilidade in vitro e in vivo, ensaio biológico. SUMMARY ISOLATION OF MAJOR GLOBULIN, IN VIVO AND IN VITRO DIGESTIBILITY OF PROTEINS FROM SWEET LUPIN (Lupinus albus L.)VAR. MULTOLUPA. The aim of the present work was to isolate, purify and study some properties of the major globulin fraction from sweet lupin, var. Multolupa; as well as to evaluate the digestibility features of flour and isolated fractions. The protein fractions were separated by differential fractionation with different solvents. The lupin major globulin was isolated, purified by Q-Sepharose chromatography when it showed only one protein peak. The major protein presented a molecular weight of 162.5 ± 10.0 kDa, determined on Sephacryl S-300 chromatography; and subunits between 20 to 70 kDa on SDS-PAGE. The protein solubility in relation to pH and NaCl concentrations showed a typical S-like curve for globulins. The flour and the isolated protein fractions, albumins, globulins and glutelins were evaluated by in vitro and in vivo experiments. The in vitro and in vivo digestibility assays revealed a high digestibility for the globulin, followed by glutelin, albumin and the flour. The globulin in vivo digestibility did not differ significantly from that obtained to casein. Despite the high digestibility encountered for the major protein fraction and protein fractions, the use as the only protein source in the diets revealed low values for RNPR (relative net protein ratio), showing it to be insufficient in terms of sustaining the growth of animals, comparatively to casein. Keywords: Lupinus albus, protein fractions, major globulin, in ...

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“…Similarly, diet supplementation with chickpeas at inclusion levels of 250, 500 and 750 kg/t had no effect on liver weight of pigs (Batterham et al, 1993). However, feeding raw chickpeas to rats, at inclusion level of 527 kg/t of the concentrate mixture, higher than the level of extruded chickpeas in this study, resulted in increased liver weight, while the weight of heart and kidney remained unchanged, compared to those fed SBM (Rubio et al, 1999).…”

Section: Resultsmentioning

confidence: 99%

The use of extruded chickpeas in diets for growing-finishing pigs

Christodoulou¹,

Bampidis²,

Sossidou³

et al. 2006

Czech J. Anim. Sci.

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AbstrAct:The effect of partial and total replacement of soybean meal (SBM) with extruded chickpeas (Cicer arietinum L.) and partial replacement of SBM with raw chickpeas on pig growth and carcass characteristics was determined in a 17 week experiment. Sixty growing-finishing pigs were allocated to five dietary treatments: CKP0, ECKP100, ECKP200, ECKP300 and CKP100 of 12 animals each, and received a diet ad libitum. The diet for CKP0 treatment had no chickpeas (control), while those for treatments ECKP100, ECKP200 and ECKP300 included 100, 200 and 300 kg/t of extruded (at 120°C for 20 s) chickpeas, respectively, and for treatment CKP100 it included 100 kg/t of raw chickpeas. Body weight (BW) gain linearly increased (P < 0.05) and feed conversion ratio (FCR) linearly decreased (P < 0.05) with the inclusion of increasing levels of extruded chickpeas during the growing period. However, in both the growing and finishing period, there were no differences between extruded chickpea inclusion treatments in final BW, BW gain, daily feed consumption (DFC), FCR, and carcass yield traits. Partial replacement of SBM with raw chickpeas negatively affected (P < 0.05) BW gain and DFC during the finishing period. Extrusion offers a practical method for the heat processing of chickpeas for use in pig diets. Thus, extruded chickpeas can be used as an alternative protein source to SBM at inclusion levels up to 300 kg/t of diet.

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Organs relative weight and plasma amino acid concentrations in rats fed diets based on whole legume (faba bean, lupin, chickpea, defatted soybean) seed meals or their fractions

Cited by 25 publications

References 28 publications

High apparent ileal digestibility of amino acids in raw and germinated faba bean (Vicia faba)‐ and chickpea (Cicer arietinum)‐based diets for rats

High apparent ileal digestibility of amino acids in raw and germinated faba bean (Vicia faba)‐ and chickpea (Cicer arietinum)‐based diets for rats

Isolamento da globulina majoritária, digestibilidade in vivo e in vitro das proteínas do tremoço-doce (Lupinus albus L.), var. Multolupa

The use of extruded chickpeas in diets for growing-finishing pigs

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