Evaluation of growth performance of broiler birds fed with diet containing different levels of velvet bean meal as an alternative protein ingredient

Vadivel, V.; Pugalenthi, M.

doi:10.1016/j.livsci.2009.09.002

Cited by 13 publications

(9 citation statements)

References 31 publications

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“…A drastic level of reduction of L-Dopa was observed in the seed materials of wild legumes (29-46%) during soaking in alkaline solution + cooking treatment, which is in consonance with that of an earlier report on velvet bean (81%) (Vadivel and Pugalenthi 2010). Furthermore, D' Mello and Walker (1991) also reported that the treatment of Canavalia ensiformis seeds with alkaline solution (potassium-bi-carbonate) at 80°C resulted in decline of another non-protein amino acid, L-Canavanine to a negligible level.…”

Section: Resultssupporting

confidence: 91%

Effect of certain indigenous processing methods on the bioactive compounds of ten different wild type legume grains

Vadivel

Biesalski

2011

J Food Sci Technol

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In recent years, research efforts are under-way on the possibilities of utilization of natural source of bioactive compounds for the dietary management of certain chronic diseases such as diabetes, obesity, cardiovascular diseases, cancer etc. In this connection, seed materials of promising wild type under-utilized food legume grains such as Acacia nilotica (L.) Willd. Ex Delile, Bauhinia purpurea L., Canavalia ensiformis (L.) DC., Cassia hirsuta L., Caesalpinia bonducella F., Erythrina indica L., Mucuna gigantea (Willd.) DC., Pongamia pinnata (L.) Pierre, Sebania sesban (L.) Merr. and Xylia xylocarpa Roxb. Taub., collected from South India, were investigated for certain bioactive compounds. All the samples were found to constitute a viable source of total free phenolics (3.12-6.69 g/100 g DM), tannins (1.10-4.41 g/100 g DM), L-Dopa (1.34-5.45 g/100 g DM) and phytic acid (0.98-3.14 g/100 g DM). In general, the seed materials of X. xylocarpa recorded high levels of total free phenolics and tannins, whereas the maximum levels of L-Dopa and phytic acid were noticed in M. gigantea and S. sesban, respectively. Further, presently investigated all the bioactive compounds were drastically reduced during soaking in tamarind solution + cooking as well as soaking in alkaline solution + cooking, and thus these treatments were considered to be more aggressive practices. Open-pan roasting also demonstrated a significant reduction of total free phenolics, tannins and moderate loss of L-Dopa and phytic acid. Alternatively, sprouting + oil-frying showed significant level of increase of total free phenolics (9-27%) and tannins (12-28%), but diminishing effect on phytic acid and L-Dopa. Hence, among the presently employed treatments, sprouting + oil-frying could be recommended as a suitable treatment for the versatile utilization of these wild under-utilized legume grains for the dietary management of certain chronic diseases.

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Section: Resultssupporting

confidence: 91%

Effect of certain indigenous processing methods on the bioactive compounds of ten different wild type legume grains

Vadivel

Biesalski

2011

J Food Sci Technol

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“…Protein digestion may be affected by the non-protein part of the protein sources and of the diet (fiber content, anti-nutritional factors; Smits and Annison, 1996 ; Vadivel and Pugalenthi, 2010 ). This non-protein part can explain differences in the mechanisms involved in protein digestion throughout the digestive tract.…”

Section: Discussionmentioning

confidence: 99%

Exploring the in vivo digestion of plant proteins in broiler chickens

et al. 2017

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The use of various protein sources (industry by-products, proteaginous) in poultry diets requires a greater understanding of protein digestion mechanisms. The aim of this study was to characterize the molecular actors required for protein digestion in broilers fed 4 different diets containing soybean meal, rapeseed meal, pea, or corn distiller's dried grain with solubles as the only protein source. The digesta of the digestive tract segments were collected and soluble proteins were analyzed by SDS-PAGE. SDS-PAGE analyses revealed 5 ubiquitous bands in digesta of all digestive tract segments regardless of the diet, whereas 3 bands were diet-specific. The digesta of the jejunum were further submitted to proteomic analysis. Forty-two proteins of chicken origin and 17 plant proteins were identified in digesta samples by mass spectrometry. Fifteen proteins of chicken origin were specific to one diet and 18 were common to all diets. By homology with mammals, these proteins are thought to be involved in protein, lipid, carbohydrate, and nucleic acid metabolism and also in intestinal homeostasis. Some of the 17 plant proteins were found to be not fully digested (soybean meal, rapeseed meal, and pea diets) and others were identified as protease inhibitors (soybean meal and pea diets). This study provides a comprehensive analysis of the physiological proteins involved in the digestion of 4 protein sources used in broiler diets. Such an approach, combined with the analysis of insoluble components of these different protein sources, would contribute to define whether these protein sources could be more largely used in poultry nutrition. It also would allow identifying ways to improve their digestibility in broiler chickens (feed additives such as exogenous proteases or processing to inactivate anti-nutritional factors, for instance).

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“…Velvet bean possesses a phytochemical known as L-Dopa, which is a non-protein amino acid present in a higher concentration within its seed; it is used to treat Parkinson's disease (Kaizzi et al, 2006;Mannangatti and Naidu, 2016). Likewise, it is also found to be anti-cholesterol, antidiabetic, antitumor, aphrodisiac, anti-venom and antimicrobial in nature (Pugalenthi et al, 2005;Bhat et al, 2008;Chikagwa-Malunga et al, 2009;Vadivel and Pugalenthi, 2010b;Vadivel et al, 2011). However, one of the reasons that it is not a popular vegetable is that it isknown to contain several toxins such as tannins, lectins, phytic acid and trypsin inhibitors.…”

Section: Velvet Beanmentioning

confidence: 99%