The chemical composition and nutritive value
of low-alkaloid varieties of white lupin
2. Oligosaccharides, phytates, fatty acids and
biological value of protein

Zduńczyk, Zenon; Juśkiewicz, Jerzy; Flis, M; Frejnagel, S.

doi:10.22358/jafs/69586/1996

Cited by 6 publications

(10 citation statements)

References 13 publications

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“…The content of amino acids gave evidence of a decreased protein quality in lupine seeds ( Table 2). The contents of lysine, methionine and threonine were 4.9, 0.8 and 3.4 g/16 g N, respectively, which is in accordance with the findings of Roth-Maier and Kirchgessner (1993) and Zdunczyk et al (1996b). The content of sulphur amino acids was lower in experimental diet E1 than in control diets C1 and C2.…”

Section: Discussionsupporting

confidence: 90%

“…Due to this fact, these amino acids were supplemented in experimental diets E2 and E3. FA composition (Table 4) was in accordance with the range of values mentioned in the studies focused on white lupine (Roth-Maier and Kirchgessner, 1993;Zdunczyk et al, 1996b;Erbas et al, 2005). Higher proportions of MUFA (61%) have been recorded for white lupine, cv.…”

Section: Discussionsupporting

confidence: 85%

“…The total content of the raffinose family of oligosaccharides (α-galactosides -raffinose, stachyose, verbascose, ajugose) was 42.2 g/kg DM, their ratio to sucrose was 0.86 and the proportion of the sum of soluble sugars was 49.7% (Table 3). Comparable data for the white lupine was obtained by Zdunczyk et al (1996b). Veldman et al (1993) noted adverse effects of 27.5 g/kg white lupine in a diet on health status.…”

Section: Discussionmentioning

confidence: 73%

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The effect of white lupine on the performance, health, carcass characteristics and meat quality of market pigs

Zralý¹,

Písaříková²,

Trčková³

et al. 2007

Vet. Med. - Czech

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29Due to the fact that the use of feed of animal origin in the nutrition of monogastric animals has been limited, an essential problem arose as how to replace a high quality animal protein without adverse effect on animal health and performance. Most European countries are dependent on imported soy, which is a source of protein for poultry and pig diets. The heat treatment of soy is necessary for inactivation of anti-nutritional substances. Moreover, some soy cultivars contain estrogen-like agents (Sommer, 2003). The use of alternative home prepared diets with a high nutritional value and of reasonable price is attractive. Lupine seeds meet these requirements among leguminous plants cultivated in our country.According to a prospective study (Dijkstra et al., 2003) lupine has been included among eight potential vegetable sources of protein for the use in feed and food production. The seeds of sweet lupine cultivars (Lupinus albus, L. angustifolius, L. luteus) contain 28 to 48% crude protein (CP) in dry matter (DM), which depends on the lupine cultivar and ABSTRACT:The purpose of the present study was to assess the effect of diets for market pigs with 20% inclusion of lupine seeds, cv. Amiga, on the performance, health status, carcass characteristics, fatty acids (FA) profile of meat lipids and nutritional and sensory parameters of meat. Another purpose was to increase the nutritional value of a cereal-lupine diet (E1) by supplementation with lysine, methionine, threonine (E2) or fat (E3) and to perform a comparison with control diets containing animal protein (C1) or soy (C2). The experiments were performed on 50 pigs (50% males, 50% females) with initial body weights of 35.6 ± 2.2 kg, fed isonitrogenic and isoenergetic diets partly ad libitum for 90 days. Feed intake was not adversely affected by lupine inclusion. The daily body weight gain (BWG) was significantly higher (P < 0.05) in group E3 in comparison with the cereal-lupine diet group (E1) and the other groups by 12.6 to 15.9% during the initial 30 days of experiment. The highest BWG (0.88 ± 0.07 kg/kg) during the entire experimental period was obtained with the fat containing diet (E3); that was non-significantly higher by 2.3 to 10.0% in comparison with the other diets. The feed conversion rate was reduced in groups E3 and E2 (2.55 and 2.58 kg/kg BWG) by 3.1 to 7.6% in comparison with groups C1, C2 and E1. No adverse effect of the lupine containing diet was observed on the carcass characteristics or the nutritional quality of the meat. Optimum content of linolenic acid in lupine seeds had a favourable effect on n-6/n-3 polyunsaturated FA ratio in meat lipids of group E3 in comparison with groups C1 and E1 (P < 0.05). By sensory meat analysis, significantly better characteristics were found for texture, juiciness (P < 0.01, P < 0.05) and taste in E3 in comparison with groups C1, C2 and E1. The obtained results indicate that animal and soy protein may be replaced with lupine, tested in the present study, in case a diet is supplemented with amino acids an...

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Section: Discussionsupporting

confidence: 90%

Section: Discussionsupporting

confidence: 85%

Section: Discussionmentioning

confidence: 73%

See 1 more Smart Citation

The effect of white lupine on the performance, health, carcass characteristics and meat quality of market pigs

Zralý¹,

Písaříková²,

Trčková³

et al. 2007

Vet. Med. - Czech

View full text Add to dashboard Cite

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“…Its FA composition (Table 2) agrees well with the range reported in the literature for white lupins (Roth-Maier and Kirchgessner, 1993;Zduńczyk et al, 1996b) and was similar to the FA composition of double zero rapeseed oil (Nguyen et al, 2003). In both, the ratio of n-6/n-3 PUFA was about 2, however, lupin fat had a higher content of SFA and MUFA with chains equal to or longer than 20 carbon units than the rapeseed oil.…”

Section: Discussionsupporting

confidence: 85%

The inﬂuence of white lupin seeds in diets supplemented with fats of animal or plant origin on the fatty acid composition of broiler tissues

Mieczkowska¹,

Smulikowska²

2005

J. Anim. Feed Sci.

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Two experiments were conducted, each with 80 broiler chickens allocated to four groups of 20 birds. All diets were wheat-based and isoproteinous. In Experiment 1, the diets were prepared with or without 300 g of white lupin cv. Bardo per kg; either soya oil (diets S and SL) or tallow (diets T and TL) was added to equalize crude fat content. In Experiment 2, diets were prepared with or without 200 g lupin/kg and were supplemented either with lard (diets L and LL) or rapeseed oil (diets R and RL) to be isoenergetic. In Experiment 1, starter diets were fed between days 8 and 36, from 22 to 28 days a balance trial was performed on 8 birds from each group. In Experiment 2, starter, grower and finisher diets were fed from days 10 to 46 of life. At the end of the experiment, 12 birds from each group were slaughtered and the fatty acid composition of lipids in breast muscles, hearts and abdominal fat pads was analysed by gas chromatography.In Experiment 1, the fat digestibility in diet T was 0.60, in diet TL 0.78 (P<0.05), however, performance was lower in the TL group (P<0.05). In Experiment 2 the performance of chickens did not differ among groups. In spite of the large differences in fatty acid composition of diets, oleic acid dominated in the lipids deposited in the body of all chickens, except those fed diet S. Inclusion of lupin into diets caused an increase in the concentration of oleic and α-linolenic acids, while, with the exception of group SL, it did not significantly affect the concentration of linoleic acid in broiler tissue lipids. Due to this, the n-6/n-3 PUFA ratio in broilers fed diets with lupin was lower than in the respective controls. White lupin seeds may be used as a source of α-linolenic acid in balanced chicken diets and may favourably modify the fatty acid composition of carcass lipids and thus the health attributes of broiler meat.

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“…The percentage of unsaturated FA in PSC was similar to that in soybean, but higher than in fat of grain legumes [6]. Such a high percentage of unsaturated fats were found only in white lupine seeds [25].…”

Section: Discussionsupporting

confidence: 56%

Comparative study of the chemical composition and nutritional value of pumpkin seed cake, soybean meal and casein

Zduńczyk¹,

Minakowski

Frejnagel

et al. 1999

Nahrung

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The chemical composition and nutritional value of pumpkin (Cucurbita pepo) seed cake (PSC) were studied and compared with those of casein and soybean meal. Crude protein and ether extract content in dry matter of PSC was 598.0 g/kg and 124.6 g/kg, respectively, and was higher than the percentage of these components (474.2 and 28.3 g/kg, respectively) in soybean meal used in this experiment. The main fatty acids in PSC cake were oleic acid (50.4%) and linoleic acid (29.9%). Protein found in PSC contained considerable quantities of tryptophan (1.54 g/16 g N); by contrast, the content of lysine (3.21 g/16 g N) and isoleucine (3.83 g/16 g N) was low. Small quantities of phenolic compounds (2.61 g/kg), low activity of trypsin inhibitors (1.33 TUI/mg) and small quantities of alpha-galactosides (19.9 g/kg) were found in PSC. Among antinutritive components only the content of inositol phosphates in PSC (40.5 mg/g) was higher than in soybean meal (10.8 mg/g). True digestibility coefficient (TD) of PSC protein was similar (83.1%), but protein efficiency ratio (PER) was lower (1.01) in comparison with soybean meal (83.5% and 1.50, respectively). After supplementation with lysine, TD (85.9%) and PER (1.43) in PSC were comparable with TD and PER to soybean meal. The PSC-soybean meal mix diet (protein ratio 1:1) had a higher PER value than the diet with soybean meal only (1.98 vs. 1.50).

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The chemical composition and nutritive value of low-alkaloid varieties of white lupin 2. Oligosaccharides, phytates, fatty acids and biological value of protein

Cited by 6 publications

References 13 publications

The effect of white lupine on the performance, health, carcass characteristics and meat quality of market pigs

The effect of white lupine on the performance, health, carcass characteristics and meat quality of market pigs

The inﬂuence of white lupin seeds in diets supplemented with fats of animal or plant origin on the fatty acid composition of broiler tissues

Comparative study of the chemical composition and nutritional value of pumpkin seed cake, soybean meal and casein

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