Tannin content affects negatively nutritive value of
pea for monogastrics

Smulikowska, S.; Pastuszewska, B.; Święch, E.; Ochtabińska, A.; Mieczkowska, A.; Nguyen, V.C.; Buraczewska, L.

doi:10.22358/jafs/68004/2001

Cited by 92 publications

(95 citation statements)

References 16 publications

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“…Similarly, the in vitro predicted SID values decreased linearly (P , 0.05) as the contents of condensed tannins in the faba bean cultivars increased (r 2 5 0.77 for His to r 2 5 0.80 for Met and Thr) ( Table 5). In agreement with this observation, Smulikowska et al (2001) reported a detrimental effect of increasing levels of condensed tannins on CP digestibility in field peas under in vitro conditions. Condensed tannins are known to exert negative effects on protein digestibility, such as they may form complexes with both dietary proteins and digestive enzymes (Jansman, 1993), which in turn may inhibit the activity of proteolytic enzymes and/or increase the secretion of endogenous proteins (Marquardt, 1989).…”

Section: Resultssupporting

confidence: 81%

In vitro prediction of standardised ileal crude protein and amino acid digestibilities in grain legumes for growing pigs

Jezierny

Mosenthin

Sauer

et al. 2010

Animal

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The study was conducted to validate in vitro prediction of standardised ileal digestibilities (SID) of crude protein (CP) and amino acids (AA) in grain legumes for growing pigs using six different cultivars of faba beans (Vicia faba), six different cultivars of field peas (Pisum sativum), and five different cultivars of lupins (Lupinus spp.). The SID for CP and AA were predicted from in vitro analysis by means of a two-step enzymatic method using pepsin and pancreatin incubations. In vitro predicted SID values of CP and AA were generally higher than the corresponding SID values measured in vivo. There were strong linear relationships (r 2 5 0.73 for Lys to r 2 5 0.91 for Cys and Trp) between in vivo and in vitro predicted SID values in the assay feed ingredients if grain legume species (i.e. faba beans, field peas and lupins) was included as a covariate in multiple linear regression analysis. However, to rapidly and accurately predict SID of CP and AA in individual batches of various feed ingredients, further studies are warranted.Keywords: standardised ileal digestibility, in vitro, grain legumes, amino acids, pigs ImplicationsClose linear relationships between in vivo standardised ileal digestibilities (SID) and in vitro predicted SID values for crude protein (CP) and amino acids (AA) in faba beans, field peas and lupins were obtained. However, probably due to the presence of anti-nutritional factors, differences between in vitro predicted SID and in vivo SID values varied between and within these grain legume species. Thus, further validation of the in vitro assay based on the results of in vivo SID studies is required before being used for the prediction of SID of CP and AA in feed ingredients and diets for pigs.

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Section: Resultssupporting

confidence: 81%

In vitro prediction of standardised ileal crude protein and amino acid digestibilities in grain legumes for growing pigs

Jezierny

Mosenthin

Sauer

et al. 2010

Animal

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“…Good production performance of birds in all treatments and consistent feed intake suggest that the pea cultivar studied did not appear to contain harmful levels of ANF. This confirms the results by Smulikowska et al (2001), who reported that the role of ANF in modern pea cultivars is found to be less important. However growth and FCR depressing effects of peas might be alleviated through provision of DL-methionine and L-lysine, as shown previously by Igbasan and Guenter (1996).…”

Section: Effect Of Pea Inclusionsupporting

confidence: 92%

Use of semi-leafless peas (Pisum sativum L) with enzyme addition in diets for broilers

Koivunen

Talvio

Valkonen³

et al. 2016

AFSci

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The aim was to study the effects of dietary pea inclusion and the addition of Avizyme 1200 -enzyme cocktail on broiler performance, intestinal viscosity and organoleptic quality of meat. The experimental design was a 4 × 2 factorial, the factors being dietary pea inclusion (0, 150, 300 and 450 g kg-1) in the diets fed from day 9 to day 38 and the addition of Avizyme 1200 enzyme cocktail including amylase, protease and xylanase during the entire experiment. The growth of birds improved (p ≤ 0.018) with pea inclusion in a cubic manner. Feed conversion ratio (FCR) of the birds fed on unsupplemented diets improved along pea inclusion, while pea inclusion impaired the FCR on the birds on enzyme cocktail supplemented diets (p ≤ 0.006). The use of the enzyme cocktail improved the body weight, body weight gain and FCR of the broilers and decreased intestinal viscosity (p < 0.001). The organoleptic quality of meat was similar among treatments (p > 0.05). In conclusion, 450 g kg-1 peas can be used in the broiler grower diets without negative effects on the bird performance. The use of enzyme cocktail improves bird performance.

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“…Furthermore, the result showed that the effects of TA depended on the temperature condition. In high temperature condition, Ebrahim et al Smulikowska et al, 2001). The biological effect of tannins in poultry nutrition is related to their adverse effects on feed intake (Armstrong et al, 1974) and nutrient utilization (Smulikowska et al, 2001).…”

Section: Growth Performancementioning

confidence: 99%

“…In high temperature condition, Ebrahim et al Smulikowska et al, 2001). The biological effect of tannins in poultry nutrition is related to their adverse effects on feed intake (Armstrong et al, 1974) and nutrient utilization (Smulikowska et al, 2001). Armstrong et al (1974) showed that addition of tannic acids with varying molecular weights to a non-resistant sorghum grain diet resulted in significant depressions in chicken performance.…”

Section: Growth Performancementioning

confidence: 99%

“…It has been demonstrated that inclusion of feed ingredients containing tannins resulted in undesirable physiological and biochemical effects (Armstrong et al, 1974;Smulikowska et al, 2001) including growth inhibition, negative nitrogen balances, reduced intestinal absorption of sugars and amino acids, reduced immune response, and increased protein catabolism (Santidrian, 1981;Santidrian and Marzo, 1989;Marzo et al, 2002). However, with better understanding of the chemical composition and biological activity of tannins (Mueller-Harvey, 2006), tannin is now known to play a beneficial antioxidant role, preventing lipid peroxidation (Laughton et al, 1991;Morel et al, 1993;Caraceni et al, 1997;Lopes et al, 1999;Rajalakshmi et al, 2001;Glahn et al, 2002) reported that at 0.5% inclusion rate, chestnut tannins had positive effects on carcass characteristics, meat quality, lipid oxidation and fatty acid composition in rabbits.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of Tannic Acid on Performance and Fatty Acid Composition of Breast Muscle in Broiler Chickens Under Heat Stress

Ebrahim

Liang

Jahromi

et al. 2015

Italian Journal of Animal Science

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One hundred twenty day-old broiler chicks (Cobb 500) were randomly assigned into 4 treatment groups to investigate the effects of tannic acid supplementation (TA) on fatty acid composition in breast muscle of broilers under chronic heat exposure conditions. Five pen replicates of 6 chicks each were assigned to each of the following 4 dietary treatments: i) basal diet containing no TA at 25°C (CL); ii) basal diet containing no TA at 35°C (CH); iii) basal diet supplemented with 1% TA at 25°C (TL); and iv) basal diet supplemented with 1% TA at 35°C (TH). At the end of the 5-week experiment, breast muscle samples were collected to examine the fatty acid composition. Results showed that temperature, TA and their interaction effect significantly decreased body weight gain and feed intake. In addition, feed conversion ratio (FCR) significantly increased under high temperature, and addition of TA under high temperature did not improve the FCR. The effects of temperature, TA and their interaction on the saturated and unsaturated fatty acids were not significant (P>0.05). However, monounsaturated fatty acids significantly reduced by adding TA to the diet. Generally, TA improved the fatty acid profile of breast muscle of broilers under heat stress in comparison to the heat stressed chickens, which did not receive TA. Hence, it seems that dietary TA supplementation can be applied as a biological antioxidant for poultry nutrition in hot climatic conditions.

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Tannin content affects negatively nutritive value of pea for monogastrics

Cited by 92 publications

References 16 publications

In vitro prediction of standardised ileal crude protein and amino acid digestibilities in grain legumes for growing pigs

In vitro prediction of standardised ileal crude protein and amino acid digestibilities in grain legumes for growing pigs

Use of semi-leafless peas (Pisum sativum L) with enzyme addition in diets for broilers

Effects of Tannic Acid on Performance and Fatty Acid Composition of Breast Muscle in Broiler Chickens Under Heat Stress

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