The influence of narrow-leafed lupin seed fermentation on their chemical composition and ileal digestibility and microbiota in growing pigs

Abstract

The aims of this study were to provide a controlled fermentation process of blue lupin seeds (Lupinus angustifolius, cv. Neptun), monitor the changes in seed composition and determine the influence of the fermentation on the apparent ileal digestibility (AID) of crude protein (CP) and amino acids in growing pigs, compared with raw lupin seeds. The fermentation with bacteria and yeast was conducted for 24 h at 25ºC under aerobic conditions. Seed fermentation increased the contents of CP, fibre, fat and ash and most of the analysed amino acids but reduced the levels of the nitrogen-free extractives. Furthermore, fermentation decreased the contents of raffinose family oligosaccharides and phytic acids but increased the alkaloid content. The AID was estimated on three barrows (mean initial body weight 25 kg), surgically fitted with a T-cannula in the distal ileum. The pigs received three diets, each for 6 d, within three experimental periods (3 × 3 Latin Square design). The diets contained soybean meal (Group SBM), raw lupin seeds (Group RL) or fermented lupin seeds (Group FL) as solely protein sources. Fermentation had a positive impact on the AID of CP and methionine, cysteine, isoleucine, leucine, phenylalanine and valine (p < 0.05). Feeding raw or fermented lupin seeds did not affect the microbial status of the ileal digesta. Moreover, ammonia content in the caecal digesta did not differ between Groups RL and FL, although it was significantly higher than in Group SBM. It can be concluded that the fermentation process modified the chemical composition of nutrients in seeds, which can influence the digestibility and utilisation of the fermentation product in animal diets compared to raw seeds.

Solid-state fermented plant protein sources in the diets of broiler chickens: A review

“…These findings are consistent with the result of Zaworska et al. (2016) and Zaworska et al. (2017) when fermentation was carried out with a multipreparation of S. cerevisiae , E. faecium , L. plantarum , L. buchneri and L. casei .…”

“…Lupin is a leguminous crop whose seeds contains 28% to 48% crude protein in DM which depends on species and climatic conditions (White et al., 2007, Písaříková and Zralý, 2009). Lupin flour is obtained when lupin seeds in raw form are either ground through a roller mill (Koivunen et al., 2016) or hammer mill (Nalle et al., 2011, Nalle et al., 2012) or grinder (Zaworska et al., 2017). Despite breeding improvement, the inclusion of lupin flour at high levels in poultry diets remains daunting due to NSP, tannins and protease inhibitors which adversely affects nutrient digestibility and performance of non-ruminants (Jezierny et al., 2010).…”

“…Fermented lupin is gaining more attention as a diet component in monogastric animal feeding. Fermentation can contribute to the improvement of nutritional value of lupin by increasing nutrient availability and effective degradation of ANF (Kasprowicz-Potocka et al., 2015, Kasprowicz-Potocka et al., 2016, Zaworska et al., 2017). Limited information was found on SSF of lupin flour as most papers used the generic term (fermentation) in their titles.…”

“…The nutrient composition of fermented lupin flour appears to be variable possibly due to differences in microorganisms and fermentation conditions. An increase in crude protein content from 38.23% to 41.32% was obtained by using a combination of S. cerevisiae , E. faecium , L. plantarum , Lactobacillus buchneri and Lactobacillus casei (Zaworska et al., 2017). Likewise, a treatment with S. cerevisiae increased the crude protein content from 38.59% to 50.08% (Ilham et al., 2017).…”

Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources

“…Although narrow-leaf lupin is now considered as a suitable raw material for human consumption, its traditional usage is in the animal feed sector as an alternative for soy protein [168]. Thus, the ileal digestibility of fermented narrow-leaf lupin cultivar Neptun has been studied in pigs [169]. Fermentation with baker's yeast (S. cerevisiae) and a mixed culture of Enterococcus faecium, L. plantarum, L. buchneri, and L. casei was found to increase the apparent ileal digestibility of lupin seeds to a level similar to soybean meal, and the apparent ileal digestibility of amino acids arginine, isoleucine, and cysteine was increased to a significantly higher level in comparison to soybean meal [169].…”