Tannin-containing faba beans (Vicia faba L.): effects of methods of processing on ileal digestibility of protein and starch for growing pigs

Poel, A.F.B. van der; Gravendeel, S.; Kleef, D.J. van; Jansman, A.J.M.; Kemp, B.

doi:10.1016/0377-8401(92)90057-d

Cited by 25 publications

(8 citation statements)

References 8 publications

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“…The results of the digestibility trial incline to supposition that other ANFs present in FB (lectins, TIA) have no considerable effect on the digestibility of nutrients in pigs. That corresponds with other studies (Aherne et al, 1977;Buraczewska et al, 1992;Jansman et al, 1989;1992a;Van der Poel et al, 1992) where the heating of FB (to inactivate lectins and/or TIA) was not very beneficial to its nutritional value for pigs. Results of the N balance/growth performance experiment are given in Tables 6 and 7.…”

Section: Resultssupporting

confidence: 90%

Nutritional value of faba beans (<i>Vicia faba</i> L.) fed to young pigs

Grala¹,

Jansman²,

Leeuwen³

et al. 1993

J. Anim. Feed Sci.

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The nutritional value of four varieties of faba beans (Vicia faba L.) originating from Poland (var. Kamir and Martin) and the Netherlands (var. Toret and Pistache) was evaluated on young pigs (20-35 kg) in two experiments. The condensed tannin content in the beans was from <0.1 % (white-flowered var. Toret) to 0.55% (coloured-flowered var. Martin). In the ileal digestibility experiment (PVTC-cannula) the experimental diets consisted of 70% basal diet and 30% faba beans (FB). In the N balance/growth performance experiment the diets contained 50% of crude protein (CP) from FB and 50% from the basal diet. The apparent ileal CP digestibility of FB decreased from 74.3 to 68.8% with an increase of tannin content. The ileal amino acids (AA) digestibility of var. Toret was higher as compared to that of var. Martin. The apparent faecal digestibility of CP depended on the tannin content in FB (R 2 = 0.70, P ^ 0.01). The N retention and body weight gain (BWG) of pigs fed the Toret diet were higher (P^O.01) as compared to those fed the Martin diet. It was concluded that the low content of condensed tannins in FB (< 0.1 %) had a positive effect on ileal digestibility of CP and AA and on growth rate of young pigs.

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Section: Resultssupporting

confidence: 90%

Nutritional value of faba beans (<i>Vicia faba</i> L.) fed to young pigs

Grala¹,

Jansman²,

Leeuwen³

et al. 1993

J. Anim. Feed Sci.

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“…Poel et al [41] reported that steam processing of faba bean cotyledons did not improve ileal digestibility of CP, either due to the low level of trypsin inhibitor activity present in faba beans, or due to the trypsin inhibitor being sensitive to heat above the 100°C which was used in this study. Likewise, Thacker and Campbell [42] and Nyachoti et al [43] showed little effect of micronization on nutrient digestibility coefficients.…”

Section: Introductionmentioning

confidence: 77%

Strategies to improve fiber utilization in swine

Kerr

Shurson

2013

J Animal Sci Biotechnol

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Application of feed processing methods and use of exogenous feed additives in an effort to improve nutrient digestibility of plant-based feed ingredients for swine has been studied for decades. The following review will discuss several of these topics, including: fiber characterization, impact of dietary fiber on gastrointestinal physiology, energy, and nutrient digestibility, mechanical processing of feed on fiber and energy digestibility, and the use of exogenous enzymes in diets fed to growing pigs. Taken together, the diversity and concentration of chemical characteristics that exists among plant-based feed ingredients, as well as interactions among constituents within feed ingredients and diets, suggests that improvements in nutrient digestibility and pig performance from mechanical processing or adding exogenous enzymes to diets fed to swine depends on a better understanding of these characteristics, but also relating enzyme activity to targeted substrates. It may be that an enzyme must not only match a target substrate(s), but there may also need to be a ′cocktail′ of enzymes to effectively breakdown the complex matrixes of fibrous carbohydrates, such that the negative impact of these compounds on nutrient digestibility or voluntary feed intake are alleviated. With the inverse relationship between fiber content and energy digestibility being well described for several feed ingredients, it is only logical that development of processing techniques or enzymes that degrade fiber, and thereby improve energy digestibility or voluntary feed intake, will be both metabolically and economically beneficial to pork production.

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“…Previous experiments with these crops have demonstrated that a range of different processing techniques can reduce the effect of anti‐nutritional factors, and thereby improve the nutritive value of the grain for both monogastrics (Van der Poel et al ., 1992; Rani and Hira, 1993) and ruminants (Aguilera et al ., 1992). Thus, Holstein cows consuming extruded field beans have been recorded as having increased non‐ammonia‐N, bacterial‐N and dietary‐N flows to the duodenum compared with untreated beans (Benchaar et al ., 1992).…”

Section: Discussionmentioning

confidence: 99%

The effect of harvest date and inoculation on the yield, fermentation characteristics and feeding value of forage pea and field bean silages

Fraser

Fychan

Jones

2001

Grass and Forage Science

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Fraser, M. D., Fychan, A. R., Jones, R. (2001). The effect of harvest date and inoculation on the yield, fermentation characteristics and feeding value of forage pea and field bean silages. Grass and Forage Science, 56, (3), 218-230. Sponsorship: MAFF/Milk Development CouncilTwo experiments describe the ensiling potential of whole-crop forage peas (Pisum sativum) and field beans (Vicia faba). In Experiment 1, forage peas (cv. Magnus) and field beans (cv. Mayo) were harvested at 10, 12 and 14 weeks after sowing, and ensiled in 10 kg mini-silos either untreated or treated with an inoculant (Lactobacillus plantarum). In terms of yield and ensiling potential, the optimum growth stage for harvesting forage peas occurred at 12 weeks of growth. In contrast, delaying the harvest of field beans until 14 weeks gave the highest yields of dry matter (DM) and crude protein (CP). Changes in crop maturity had little effect on the chemical composition of the fresh forages, but between-harvest date differences were observed in the DM, ammonia-N, CP, water-soluble carbohydrates (WSC), acid-detergent fibre (ADF), neutral-detergent fibre (NDF), lactic acid and volatile fatty acids (VFA) concentrations and pH of the corresponding silages. Fermentation was improved by applying an inoculant. In Experiment 2, forage peas and field beans were harvested at 14 weeks after sowing and ensiled as round-bale silage, either untreated or treated with an inoculant. The yields of the crops were similar, and the only difference in the chemical composition of the wilted forages was a higher CP concentration in the field beans. However, after the ensiling process was complete, the forage pea silages were found to have significantly higher DM, WSC, starch and butyric acid concentrations compared with the field bean silages, and lower ammonia-N, CP, ADF, acetic acid and lactic acid concentrations. Inoculation was found to increase the lactic acid concentration and reduce the pH and ammonia-N and acetic acid concentrations of the silages. Each of the silages produced in Experiment 2 was offered to six Suffolk crossbred wether lambs, aged 10 months. Voluntary DM intakes were similar on all treatments, despite the apparent digestibility of the forage pea silages being significantly higher than that of the field bean silages. Nitrogen retention was higher for lambs offered forage pea silage. Application of an inoculant was found to have a negative effect on the amount of N retained, indicating the necessity for more detailed investigations into proteolytic activity within these crops during the fermentation process.Peer reviewe

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Tannin-containing faba beans (Vicia faba L.): effects of methods of processing on ileal digestibility of protein and starch for growing pigs

Cited by 25 publications

References 8 publications

Nutritional value of faba beans (<i>Vicia faba</i> L.) fed to young pigs

Nutritional value of faba beans (<i>Vicia faba</i> L.) fed to young pigs

Strategies to improve fiber utilization in swine

The effect of harvest date and inoculation on the yield, fermentation characteristics and feeding value of forage pea and field bean silages

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