Reduction in the content of antinutritional substances in pea seeds (Pisum sativum L.) by different treatments

Abstract

ABSTRACT:The goal of the trial was to reduce the content of antinutritional substances in pea (Pisum sativum L.) seeds in order to enhance its use in livestock nutrition. A variety of field pea (Pisum sativum L.) with a high content of antinutritional substances and favourable production traits (Gotik) was chosen. Native and heat-treated pea seeds were used to collect representative samples (n = 6) for analytical purposes. The technology (V-0 technology, Czech patent No. 285745) was further modified by adjusting the reactor temperature, the duration of exposure to that temperature, and the duration of ageing of the material treated in this way (V-I and V-II technologies). The methodology of treatment is based on exposing pea seeds to vapour, organic acids and selected oxides. The monitored parameters included antinutritional substances. As far as the antinutritional substances were concerned, the content of trypsin inhibitors in native pea seeds (P) was around 15.4 ± 0.5 TIU. After treatment with technologies V-0, V-I, and V-II its activity dropped by 83.8, 80.5 and 83.8%, respectively. The pre-treatment titre of lectins (P) was 717 ± 376. It dropped by 70.3, 35.7 and 73.2% after treatment with technologies V-0, V-I and V-II, respectively. The content of tannins measured by the amount of gallic acid in native pea seeds was 49.1 ± 2.7 mg per kg. It dropped by 41.4, 32.0 and 46.2% after the application of the above-mentioned technologies. The content of indigestible oligosaccharides causing flatulence was less affected by the treatments. The pre-treatment content of raffinose was 9.5 ± 0.5 g/kg. The drop associated with the treatment was 9.5, 6.3 and 10.5%, respectively. The pretreatment content of stachyose was 21.4 ± 0.8 g/kg and after treatment with technologies V-0 and V-II it dropped by 7.0% and by 16.4%, respectively. The application of technology V-I did not result in a drop in the content of stachyose. The content of verbascose in native pea seeds was 16.1 g/kg and the treatment with technologies V-0; V-I and V-II resulted in a drop by 7.5, 5.6 and 20.5%, respectively. As for the detected phenolic acids, with the exception of caffeic acid, not a drop, but an increase in their content was recorded. Isoflavone oestrogens such as daidzein and genistein also recorded a small increase in their content. The results of the trial lead us to conclude that the above-described methods of pea seed treatment, especially the V-II variant, proved to be useful and can be recommended for practical use.

Use of faba beans (Vicia faba L.) in diets of laying hens

“…In the present study, the difference in V+C content between unprocessed and expander-processed FB was non-existent. This is in line with previous reports that vicine and convicine are heat-stable compounds and not easily removed by technological or chemical processing (Duc et al 1999, Dvořák et al 2006, and Vilariño et al 2009). In the study of Dvořák et al (2006), different methods of treatment -including exposure to over 100 °C, to organic acids, and to substrate maturation along with subsequent drying, were tested without any significant effects on the V+C content.…”

“…Dehulling and heat treatment are recommended to allow a maximum inclusion level of FB in laying hen diets (Marquardt et al 1973). Unlike most of the ANF, vicine and convicine (V+C) located in the cotyledons in FB are heat-stable (Crépon et al 2010), and therefore they cannot be easily removed through technological or chemical processes (Dvořák et al 2006). Crépon et al (2010) summarised, that the use of FB with a high V+C content cannot exceed 70 g kg -1 of the diet, but it is possible to include FB at up to 200 g kg -1 if the cultivar used has a low V+C content.…”

The effect of replacing soybean meal with Fava bean seeds in daily ration of Lebanese Baladi goat kids and Awassi sheep lambs: 1- Body performance

“…was proposed byLiener (1976),Dvořák et al (2006) and Esenwah and Ikenebomeh (2008) that stated that the nutritional value of leguminous proteins might be limited by the presence of antinutritional factors. The protease inhibitors, trypsin and chymotrypsin, are perhaps the most widely distributed of all antinutritional factors in legumes.…”