Carbohydrates molecular structure profiles in relation to nutritional characteristics of newly developed low and normal tannin faba bean varieties in dairy cows analysed by using standard methods and the vibrational molecular spectroscopy (Ft/IR‐ATR)

Rodríguez-Espinosa, María E.; Guevara-Oquendo, Víctor H.; Yu, Peiqiang

doi:10.1111/jpn.13551

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“…In a previous study (Rodríguez-Espinosa et al 2021), we reported the faba bean carbohydrate molecular structure profiles and carbohydrate nutritional value and their interactive relationship. However, to our knowledge, there is no detailed information on protein profiles, protein utilization, and availability in faba bean genotypes and lines grown in western Canada nor a study on the interactive relationship between protein molecular structure profiles of these coolseason adapted Vicia faba and its nutritional characteristics.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Vicia faba plant genotypes using non-destructive vibrational molecular spectroscopic technique (ATR-FT/IR): molecular structure profiles of protein in relation to nutritional characteristics

Espinosa,

2023

Can. J. Plant Sci.

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This study aimed to evaluate the impact of genotypes and tannin levels on the nutritional characteristics of faba bean seeds and their relation to protein molecular structure profiles using Fourier transform infrared spectroscopy (FTIR). Eight genotypes with low tannin (LT, n = 3) and normal tannin (NT, n = 5) levels were studied. Standard methods of analysis and NRC 2001 were used to obtain chemical and energy parameters. The protein molecular spectral study was performed using a spectrometer JASCO FT/IR–4200. Molecular features were analyzed in the mid-infrared region at ~4000–800 cm−1 and protein-related functional groups were obtained using OMNIC software. Results showed higher ( P < 0.01) soluble crude protein (SCP), rapidly degradable protein fraction (PA2), and intestinal digestibility of bypass protein (dIDP) in LT than NT. The slowly degradable protein fraction (PB2) was higher in NT ( P < 0.01) compared to LT. Higher absorbance was observed in spectral peaks related to amide I, amide II, and β-sheet in NT ( P < 0.05) compared to LT. The area ratio of amide I to amide II and the height ratio of α-helix to β-sheet were higher in LT compared to NT ( P < 0.01). This study provides a better understanding of associations between structure and nutritional characteristics in faba bean genotypes with different tannin levels.

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Section: Introductionmentioning

confidence: 99%