Solid‐state fermentation of Lathyrus sativus seeds using Aspergillus oryzae and Rhizopus oligosporus sp T‐3 to eliminate the neurotoxin β‐ODAP without loss of nutritional value

Kuo, Yao‐Haur; Bau, H. M.; Quéméner, Bernard; Khan, Jehangir K.; Lambein, Fernand

doi:10.1002/jsfa.2740690113

Cited by 53 publications

(39 citation statements)

References 33 publications

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“…Trypsin inhibitors activity was determined following the method described by Kakade et al (1974), β-ODAP concentration was determined by the HPLC method (Kuo et al 1995).…”

Section: Chemical Analysismentioning

confidence: 99%

The influence of raw grass pea (Lathyrus sativus L.) seeds on growth performance and biochemical and haematological parameters in the blood of grower-finisher pigs

Winiarska-Mieczan¹,

Kwiecień²

2008

AFSci

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The aim of the present study was to examine the influence of raw seeds of grass pea (Lathyrus sativus L.) in feed mixtures for grower-finisher pigs on growth performance, and biochemical and haematological parameters in their blood, as well as on the weight of the liver and the kidney. The experiment was performed on 96 grower-finisher pigs of (Polish Landrace × Polish Large White) × Pietrain, weighing from 25 to ca. 100 kg. The pigs were divided into four diet groups. The feed compound of the control group contained extracted soybean meal. In experimental groups soybean meal protein was replaced by raw grass pea seeds in quantities of 50% in grower and/or finisher diet, and 100% in both fattening period. The use of raw grass pea seeds amounting to 50% of protein feeds in finisher diet did not result in lower growth performance in comparison to the control group. However, the fatteners fed grass pea seeds amounting to 50% of protein feedstuffs in both fattening periods revealed the highest feed and energy intake per kg of live weight gain, compared to the group feed grass pea only in the second phase of the fattening period. A higher share of grass pea seeds in the mixture led to weaker growth performance and carcass characteristics. Hypertrophy of kidney and liver was noted in the animals which were fed with raw seeds of grass pea amounting to 100% of protein feeds. Also, hyperactivity of ALAT, ASAT and alkaline phosphatase was observed in the animals' serum. No negative influence of applying raw seeds of grass pea amounting up to 50% of protein feeds in grower and/or finisher periods on the parameters examined was noted.Key-words: Lathyrus sativus, grower-finisher pigs, growth performance, carcass characteristics, blood parameters IntroductionThe seeds of grass pea can provide a good and inexpensive source of protein for pigs. A factor which limits their usefulness is the presence of β-ODAP (β-N-oxalyl-diaminopropionic acid) neurotoxin which causes a disease known as lathyrism or neurolathyrism, occurring symptoms as paralysis of the leg muscles, muscular rigidity and weakness (Lambein et al. 1993, Jyothi et al. 1998, Getahun et al. 1999, Pratap Rudra et al. 2004, Kuo et al. 2007, as well as a range of other anti-nutrient substances, such as protease inhibitors, lectins, tannins and phytinians (Ramachandran et al. 2005, Sharma et al. 2003. Extrusion of the seeds results in limiting the activity of these toxins (Grela et al. 2001, Ramachadran andRay 2004), yet this is a costly procedure. Own studies (Winiarska-Mieczan 2002) revealed that an increased share of raw seeds of grass pea in the mixture for grower-finisher pigs led to poorer production effects, although raw seeds of grass pea may be used in the volume of 20% of the dose in the finisher period of fattening. Castell et al. (1994) observed that using up to 15% in the first stage, and no more than 20% of raw seeds of grass pea in the second stage of fattening does not lead to any significant decrease in the rate of grower-finisher pigs' weight gain or in...

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“…Trypsin inhibitors activity was determined following the method described by Kakade et al (1974), β-ODAP concentration was determined by the HPLC method (Kuo et al 1995).…”

Section: Chemical Analysismentioning

confidence: 99%

The influence of raw grass pea (Lathyrus sativus L.) seeds on growth performance and biochemical and haematological parameters in the blood of grower-finisher pigs

Winiarska-Mieczan¹,

Kwiecień²

2008

AFSci

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“…Performance of fish in the rations containing similar levels of unfermented GPS was inferior to those reared on fermented ones. The results of the present study also indicated that bacterial fermentation improves the nutritive value of GPS [22]. Nutritionally, it is tasty and protein-rich [6], but the presence of a variety of anti-nutritional factors hinders its free nutritional utilization [5].…”

Section: Resultsmentioning

confidence: 79%

Total and Partial Substitution of the Local Grass Pea Seed Lathyrus sativa Processed by Different Methods by Soy Bean Meal Glycine max in Small Common Carp Cyprinus carpio L. Diets

Alasha’ab¹,

Fadhil²,

Almashhadany³

et al. 2017

JNUS

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This experiment was carried out in the laboratories of fish and animal resource centeragricultural research directorate from 1/3-30/6/2015 to study the possibility of improving the nutritional value of local grass pea seeds Lathyrus sativa (GPS) by degradation of anti-nutritional factor and using it as protein source for common carp Cyprinus carpio L. diets. Three different treatments for GPS meal, fermented, germinated and soaking (GPS) were used as partial or total replacement of soybean meal (SBM) for practical diets of common carp Cyprinus carpoi L. ration. Thirteen experimental diets were formulated, the diets 1, 2 and 3 were used crud GPS without any treatment at the substitute ratio 33%, 66% and 100% of (SBM), the diets 4, 5 and 6 contained fermented GPS at the same substitute ratio. The diets 7, 8 and 9 were germinated GPS at the same substitute ratio. The diets 10, 11 and 12 were soaking GPS at the same substitute ratio and diet 13 for control without GPS. The results showed no significant differences between control treatment (T 13) without GPS and soaking at substitution ratio 33% and 66% (T 10 and T 11), which were significantly differed (P<0.05) with other treatments. Thereby, it is recommended soaking GPS and at substitute 33% and 66% of SBM for common carp diets.

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“…Ruiz-Terán and Owens (1996) and Bau et al (1994) did not observe any changes in ash level comparing soybeans prepared to fermentation and tempeh. However, Bau et al (1994) and Kuo et al (1995) obtained increased amount of ash in tempeh made from rapeseed meal and grass pea, respectively. Therefore it seems probable that the observed ash contents could be the consequence of rearrangement of tempeh composition following the degradation of other constituents.…”

Section: ) Protein Content and In Vitro Bioavailability Amino Acidsmentioning

confidence: 92%

“…chinensis (Institute for Microbial, Taichung, Taiwan) using for grass pea seeds fermentation (Kuo et al, 1995;Kuo et al, 2000) was grown on malt extract agar. Spores were harvested after 12 days with sterile saline supplemented with peptone (0.01 g/L) and Tween 80 (0.1 mL/L).…”

Section: Methodsmentioning

confidence: 99%

“…However, grass pea seeds contain neurotoxin β-N-oxalyl-L-α,β-diaminopropionic acid, which hinders free nutritional utilisation (Yan et al, 2006). Tempeh fermentation with Rhizopus strains is an effective procedure of eliminating or decreasing this toxin level in seeds (Kuo et al, 1995;Starzyńska-Janiszewska et al, 2012). Grass pea is only locally known in Poland but worth popularization due to valuable proteins and relatively high content of mineral compounds.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Flaxseed Oil-Cake Addition on the Nutritional Value of Grass Pea Tempeh

Stodolak

Starzyńska-Janiszewska

Mickowska

2013

FSTR

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Cold-pressed flaxseed oil-cake is rich in nutrients and bioactive compounds. The aim of the study was to examine to what extent the inclusion of this by-product as a fermentation co-substrate can influence the nutritional value of tempeh obtained from grass pea seeds.Flaxseed oil-cake introduction to grass pea seeds (5 − 35% w/w) resulted both in increasing fat content in tempeh products, from 50 to 190%, and in changing the fatty acids profile. n-3 Linolenic acid share in total fatty acids was from 3.6 to over 10 times higher in tempeh with oil-cake addition, dependently on the dose. Furthermore, these products had more advantageous n-6/ n-3 fatty acids ratio (2.5/1 to 0.5/1) than grass pea tempeh (11/1). Grass pea tempeh contained about 300 g/kg protein, of which almost 70% was available in vitro. The introduction of oil-cake to fermentation substrate neither decreased the protein level in tempeh, nor lowered its in vitro availability. Protein of products enriched in oil-cake had lower Lys content by 6 − 12% but higher sulphur amino acids level by 10 − 46% than that of grass pea tempeh.

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Solid‐state fermentation of Lathyrus sativus seeds using Aspergillus oryzae and Rhizopus oligosporus sp T‐3 to eliminate the neurotoxin β‐ODAP without loss of nutritional value

Cited by 53 publications

References 33 publications

The influence of raw grass pea (Lathyrus sativus L.) seeds on growth performance and biochemical and haematological parameters in the blood of grower-finisher pigs

The influence of raw grass pea (Lathyrus sativus L.) seeds on growth performance and biochemical and haematological parameters in the blood of grower-finisher pigs

Total and Partial Substitution of the Local Grass Pea Seed Lathyrus sativa Processed by Different Methods by Soy Bean Meal Glycine max in Small Common Carp Cyprinus carpio L. Diets

Effect of Flaxseed Oil-Cake Addition on the Nutritional Value of Grass Pea Tempeh

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