Comparison of nutritional and antinutritional traits among different species (Lupinus albus L., Lupinus luteus L., Lupinus angustifolius L.) and varieties of lupin seeds

Abstract

In order to promote the use of lupin in pig nutrition, in this research the nutritional characteristics (i.e. dietary fibre, alkaloid and fatty acid profile) and the in vitro gas production of 12 lupin varieties grown in the Mediterranean basin and belonging to three lupin species (Lupinus albus, Lupinus angustifolius and Lupinus luteus) were assessed. Four varieties of L. albus (Asfer, Lublanc, Lutteur and Multitalia) were grown in South Campania. Three varieties of L. luteus (Dukat, Mister and Taper), three of L. angustifolius (Jindalee, Sonet and Wonga) and two of L. albus (Rosetta and Luxor) were grown in Eastern Sicily. Lupinus albus varieties showed interesting nutritional and dietetic characteristics (i.e. high protein and low fibre content); the lipid fraction, rather elevated, is well represented by monounsaturated fatty acids (544 g/kg), whereas saturated fatty acids (SFAs) are less represented (167 g/kg) and the n-3/n-6 ratio (0.510) is the most favourable. Lupinus luteus varieties presented the most remarkable dietetic aspects, in terms of polyunsaturated fatty acid (PUFA) content (569 g/kg), n-6 PUFA series (490 g/kg), UFA/SFA (5.24) and PUFA/SFA (3.56) ratios and atherogenic (0.059) and thrombogenic (0.100) indices and very low alkaloid content (1.07 mg per 100 g). Lupinus angustifolius varieties showed the least interesting nutritional and dietetic characteristics: low protein and fat content, high fibre level, high SFA amount (248 g/kg) and the lowest favourable nutritional indices (IA: 0.164 and IT: 0.334). Regarding the fermentation process, in L. albus, the tendency to increase the rate of gas production during the early stages of fermentation suggests that the high presence of alkaloids did not affect the in vitro degradability, production of short-chain fatty acids and fermentation process, probably due to their concentration and/or water solubility. Lupinus angustifolius and L. luteus showed intermediate and slightly worse in vitro fermentation patterns respectively. From a nutritional and dietetic point of view, lupin may represent an interesting alternative to soya bean in pig feeding.

Characterization and Antimicrobial Activity of Alkaloid Extracts from Seeds of Different Genotypes of Lupinus spp.

“…All Lupinus species produce quinolizidine and bipiperidine alkaloids, but the former are the main lupin alkaloids [2,[6][7][8][9][10]. Lupin alkaloids are secondary metabolites that the plant stores in its organs, including seeds, likely as chemical agents against insects, microorganisms, and herbivores [11].…”

The Nutritional Value of Yellow Lupine (Lupinus luteus) for Growing Pigs

“…In contrast, Musco et al [22] confirmed sparteine as the dominant alkaloid present in three varieties of L. luteus: Dukat, Mister and Taper. In addition, Musco et al [22] found a higher TA content than in the current study. Differences in alkaloid content may be explained by several factors: harvesting time, environment and geographical location [23].…”

“…Lord and Mister analyzed by Kaczmarek et al [21]. In contrast, Musco et al [22] confirmed sparteine as the dominant alkaloid present in three varieties of L. luteus: Dukat, Mister and Taper. In addition, Musco et al [22] found a higher TA content than in the current study.…”

In vitro evaluation of Saccharomyces cerevisiae cell wall fermentability using a dog model

“…Regarding both SC-A, the high protein content of these substrates could explain the contrasting in vitro results (high degradability and low gas and SCFA production). Indeed, the microbial utilization of protein did not favour directly gas and short-chain fatty acid production (Calabrò et al, 2015;Musco et al, 2017).…”