The Effect of Lupine Seed in Broiler Diet on Animal Performance and Fatty Acids Profile of their Meat

Abstract

Alkaloid-free lupine seed may represent an alter native for ensuring the vegetable protein in poultry feed. Given the weight but especially the place and role of fats in maintaining consumer health, in our research we watched the effect of alkaloid free lupine seed in the diet of broiler (chicken and turkey), the animal performance and especially the effect on the fatty acids composition in the chest intramuscular fat. The experiment was conducted as a completely randomized experimental design consisting of two treatments involving a control diet consisting of corn-soybean grits (LC) and an experimental diet (LE) in which the proteins from soy grits were replaced by alkaloid free lupine flour. Two groups were organized: LC (control)-in whose diet soybean meal was used and LE protein (experimental)-in whose diet alkaloid free lupine seeds were used. In the chicken broiler diet, the protein derived from soybean meal was replaced with alkaloid free lupine flour in proportion of 30% during days 1-21 and 60% during days 22-42 (14.0-25.7% lupine ratio in the combined fodder structure). As for the turkey broiler, lupine seed accounted for 30% of combined fodder structure, substituting between 40% (breeding stage 0-3 weeks) and 75% (breeding stage 15-18 weeks) of protein provided by soybean meal. Substitution of soybean meal protein in the broiler diet by introducing alkaloid free white lupine beans in broiled food has no negative effect on their bio-performance. Supplementing the broilers diet with lupine flour resulted in a decreased share of saturated fatty acids with high atherogenic potential (C14:0, C16:0, C18:0) in breast intramuscular fat and increased the share of n-3 series polyunsaturated fatty acids (α-linolenic acid especially), which at their turn decreased the n-3/n-6 series fatty acids in breast, thus increasing the nutritional quality of poultry meat, analysed in terms of impact on human consumer health.

Variability of fat content and fatty acids profiles in seeds of a Polish white lupin (Lupinus albus L.) collection

“…Values of minimum and maximum for all examined accessions (41.2% for LR from Egypt and 66.2% for CO from Israel) indicate a broad variation of this trait in white lupin seeds. According to data given by Oomah and Bushuk (1984) average content of oleic acid for three cultivars of white lupin (51.9, 55.5 and 54.2%) were on the same mean level as our results and comparable in the range: 43.6-54.4, 40.8-50.5 and 36.2-49.61% reported, by Green and Oram (1983), Boschin et al (2008) and Mierlita (2015), respectively. Presented mean content of oleic acid (55.7%) is higher as compared to narrow-leafed lupin (39.4%), yellow lupin (29.4%) and Andean lupin (44.8%) (Rybiński et al 2015) as well as in seeds of chickpea (33.5%), lentil (22.95) and pea (28.2%) (Ryan et al 2007).…”

“…1) the average percentage of palmitic acid was in the range from 6.09% for CO accessions to 6.68% for accessions of XD with the broadest variation from 4.5 to 9.0% for LR accessions. Average content of palmitic acid (6.37%) is similar to 6.21, 6.79, 7.2 and 7.6% reported for white lupin by Rybiński et al (2014), Mierlita (2015), Oomah and Bushuk (1984) and Uzun et al (2007), respectively, but markedly lower as compared to 11.6 and 15.2-19.8% noticed by Erbas et al (2005) and Boschin et al (2008), respectively. No significant differences (7.8 and 7.1%) were found between sweet and bitter white lupin (Yorgancilar and Bilgicli 2014).…”

“…Average ratios for examined classes of accessions shows a narrow range of variability from 0.49 for CO and LR accessions to 0.54 for CV accessions (Table 5). Similar, very favourable x-3/ x-6 ratio ranged from 0.49 to 0.79 obtained Boschin et al (2008) and on another level of 0.27-0.37 Mierlita (2015). Calculated ratios: 0.45 and 0.54 reported Uzun et al (2007) and Zraly et al (2007), and for bitter and sweet white lupin seeds 0.42 and 0.33, respectively (Yorgancilar and Bilgicli 2014).…”

“…Polyunsaturated FA (PUFA) and saturated FA (SFA) constituted 29.7 and 8.3%, respectively. Comparable ratios for white lupin (SFA:MUFA:PUFA): 12.52:52.34:35.14% and 13.5:55.4:31.1% were indicated by Zraly et al (2007) and Green and Oram (1983), respectively, and more different ratio 26.52:55.35:18.12% and 17.51:47.65:34.84% by Boschin et al (2008) and Mierlita (2015), respectively. Among examined accessions SFA constituted 8.3% and UFA 91.7%.…”

“…According to data given by Zraly et al (2007) animal protein or soy in the diet for market pigs may be completely replaced with white lupin seeds with beneficial effect on pork fatty acids composition. A positive effect of white lupin seeds in broiler diet in respect of fatty acid profile of their meat reported Mierlita (2015).…”