Growth Responses of Chicks and Rats Fed Diets Containing Four Cultivars of Raw or Autoclaved Faba Beans

Marquardt, R. R.; Campbell, L. D.; Stothers, S. C.; McKIRDY, J. A.

doi:10.4141/cjas74-026

Cited by 43 publications

(12 citation statements)

References 2 publications

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“…Four cultivars of faba beans were shown to have reduced hemagglutinin and trypsin inhibitor activity after only 15 min at 120°C, with further inactivation being found after 30 min (Marquardt et al 1974). Four cultivars of faba beans were shown to have reduced hemagglutinin and trypsin inhibitor activity after only 15 min at 120°C, with further inactivation being found after 30 min (Marquardt et al 1974).…”

Section: Factors Influencing Protein Qualitymentioning

confidence: 98%

“…Autoclaving, exposure to high temperature and pressure, is occasionally used as a laboratory treatment to determine the effect of heat on protein quality. Four cultivars of faba beans were shown to have reduced hemagglutinin and trypsin inhibitor activity after only 15 min at 120°C, with further inactivation being found after 30 min (Marquardt et al 1974). Rats and chickens fed autoclaved faba beans had increased weight gain and greater gain-to-feed ratios compared with those fed control diets.…”

Section: Factors Influencing Protein Qualitymentioning

confidence: 98%

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Factors Influencing the Quality of Dietary Proteins: Implications for Pulses

Nosworthy

House

2016

Cereal Chem

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Cereal Chem. 94(1):49-57Protein content has been a leading trend in product development in recent years. Similarly, a growing desire for non-animal-based protein sources has led to an interest in plant-based protein such as cereals and pulses. Pulses constitute the dried seeds of nonoilseed legume crops, including dried peas, chickpeas, beans, and lentils. Their crude protein content (typically 21-26% by weight) positions pulses as plant-based alternatives to meats within international dietary guidelines. A major consideration with respect to the inclusion of pulses in processed foods relates to the quality of the dietary protein. Protein quality is generally assessed as a function of the ability of the constituent amino acids found within the food to meet the biological needs of the consumer. Different methods exist to determine the quality of dietary proteins, each with their own advantages and disadvantages. Because preparation methods also alter the product's protein quality, these factors must also be considered. This review will discuss recent advances in the determination of protein quality and the factors that influence the quality of pulse proteins for use in human foods.

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Section: Factors Influencing Protein Qualitymentioning

confidence: 98%

Section: Factors Influencing Protein Qualitymentioning

confidence: 98%

Factors Influencing the Quality of Dietary Proteins: Implications for Pulses

Nosworthy

House

2016

Cereal Chem

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“…The causes of these effects are not known, though antinutritional factors, possibly thermolabile, have been suspected. Antitrypsic factors have only a low activity (Wilson and McNab, 1972) but other compounds have been implicated including lipoxygenase, which destroys linoleic acid (Drapron, 1973), antithyroidic factors (Bergner and Miinchow, 1969), haemagglutinin (Marquardt et al, 1974), antiniacin (Guillaume, 1973) and tannins (Wilson and McNab, 1972;Martin-Tanguy et al, 1976). This paper describes experiments using field beans which were designed to elucidate the significance of lipoxygenase and tannins.…”

Section: Introductionmentioning

confidence: 96%

Use of field beans (Vicia fabaL) in diets for laying hens

Guillaume

Bellec

1977

British Poultry Science

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1. Most samples of field bean, irrespective of their genetic origin, induced a decrease in the mean egg weight when included in the diet at a rate of 300 g/kg: the relative sizes of yolk, albumen and shell were unchanged.2. Lipoxygenase was not involved in this phenomenon since addition of linoleic acid to the diets containing field beans did not improve egg weight.3. The depressing effect of the field beans was proportional to the proanthocyanidine content of the seed extracted with absolute methanol.4. In a longer trial (252d) field beans rich in these kinds of tannin decreased laying rate, efficiency of food utilisation and tended to increase mortality.5. The removal of the hulls from the field beans did not prevent the reduction in egg weight.

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“…The inclusion of high amounts of faba beans (Vicia faba L.) in diets has been reported to have a detrimental effect on the performance of rats (Marquardt et at, 1974;Abbey et at, 1979;Moseley & Griffiths, 1979) and chickens (Guillaume, 1977;Marquardt & Ward, 1979;Rubio et al, 1990). This has generally been attributed to the presence in the seeds of various antinutritive/toxic substances.…”

Section: Introductionmentioning

confidence: 99%

Effects of faba bean tannins on the growth and histological structure of the intestinal tract and liver of chicks and rats

Ortíz

Alzueta

Treviño

et al. 1994

British Poultry Science

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1. Diets containing a freeze-dried tannin extract from faba beans (Vicia faba L.) at concentrations of 0, 8 and 16 g/kg were fed to growing chicks and rats. 2. Chicks fed on the tannin-containing diets exhibited a high mortality and significant decreases in body-weight as well as lower food intakes and higher food intake:weight gain ratios (P < 0.01). In rats there was no mortality but the growth and food intake were adversely affected (P < 0.05). 3. Histological changes occurred in the ileal mucosa of chicks. Atrophy and shortening of villi with distortion of their architecture were observed. Similar histological disorders but less pronounced were also found in rats. 4. Histopathology of the liver of both chicks and rats showed an hydropic degeneration of hepatocytes, clearly more severe in the former than in the latter.

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Growth Responses of Chicks and Rats Fed Diets Containing Four Cultivars of Raw or Autoclaved Faba Beans

Abstract: Mlneulnor, R. R., C,rnapnELL, L. D. exo Srorrrpns, S. C. 1974

Cited by 43 publications

References 2 publications

Factors Influencing the Quality of Dietary Proteins: Implications for Pulses

Factors Influencing the Quality of Dietary Proteins: Implications for Pulses

Use of field beans (Vicia fabaL) in diets for laying hens

Effects of faba bean tannins on the growth and histological structure of the intestinal tract and liver of chicks and rats

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