The chemical composition and nutritive value of low- and high-tannin faba bean varieties

Abstract

A comparison was carried out of the chemical composition and nutritive value of three genotypes of faba beans: two with coloured flowers, Nadwiślański and the self-ending Tinos varieties, and one with white flowers, Caspar. Caspar seeds were heavier and had a lower hull proportion and lower crude protein content (27.2% DM). The largest differences were in the content of proanthocyanidins (condensed tannins) which ranged from 0.02% (Caspar) to 1.11% DM (Tinos). The proanthocyanidin content in dehulled seeds of coloured flower varieties was low (0.02%) and similar to that in the low-tannin variety, Caspar. The antitrypsic activity of the seeds varied, ranging from 3.4 TIU/mg (Caspar) to 7.4 TIU/mg (Tinos). The inositol phosphate (1.05-1.15% DM) and agalactoside (2.1-2.4% DM) contents did not differ significantly. The new varieties, Caspar and Tinos, contained almost twice as much vicine and convicine (0.75% and 0.92%, respectively) as the traditional variety, Nadwiślański (0.36% DM).True digestibility coefficients (TD) for seeds determined on rats differed significantly and were:for Caspar, 83.9; Tinos, 77.3 and Nadwiślański, 80.0. Replacing whole seeds with dehulled seeds significantly increased the digestibility of dietary protein, to 88.1, 88.3 and 84.9, respectively. The net protein utilization (NPU) of the Nadwiślański and Tinos seeds were similar (55.4 and 55.0, respectively) and significantly lower than the NPU of Caspar seeds (61.0). The protein efficiency ratio (PER) of whole seeds supplemented with methionine and tryptophan were similar (Caspar, 2.21; Nadwiślański, 2.18; Tinos, 2.03) and insignificantly lower than the PER of dehulled seeds (2.37, 2.32 and 2.25, respectively).KEY WORDS: faba bean, antinutrients, proanthocyanidins, nutritive value, rats, protein 402 FREJNAGEL S. ET AL.

The effect of varying levels of high- and low-tannin faba bean (<i>Vicia faba</i> L.) seeds on gastrointestinal function and growth performance in turkeys

“…According to previous research (Jankowski et al, 2011), the viscosity of small intestinal digesta increases in animals fed diets with higher concentrations of raffinose family oligosaccharides (RFOs). The total oligosaccharide content of the FB seeds in our experiment was below 2%, and a higher value (2.05 -2.36% DM) was reported by Frejnagel et al (1997).…”

“…Previous researches (Frejnagel et al, 1997;Zduńczyk et al, 2003) have shown that the most popular Polish FB variety, Nadwiślański, contains more than 1% of polyphenols on a DM basis, including 0.8% of proanthocyjanidins, and that the low-tannin Caspar variety has lower content of these compounds (0.28 and 0.03%, respectively). In our experiment, condensed tannin content was nearly 10-fold higher in the HT FB variety than in the LT variety (0.78 vs 0.08% DM).…”

“…The results of experiments investigating the use of seeds of white-flowering and coloured-flower FB varieties in rat and pig diets were comparable (Van der Poel et al, 1992;Frejnagel et al, 1997). In recent years, the seeds of new zero-tannin FB varieties have been successfully used in diets for growing-finishing pigs (Zijlstra et al, 2008) and broiler chickens (Vilariño et al, 2009;Nalle et al, 2010).…”

“…The inclusion of faba bean (FB; Vicia faba L.) in diets for monogastric animals was investigated in numerous experiments performed in the last decade of the 20 th century (e.g., Van Der Poel et al, 1992;Smulikowska and Chibowska, 1993;Frejnagel et al, 1997). Fluctuations in the production volume and price of soyabean meal (SBM) has stirred interest in legumes (Jezierny et al, 2010) that can be used to improve soil fertility in agricultural ecosystems and provide natural protection against pests (Cazzato et al, 2012).…”

“…Numerous studies have revealed a negative effect of tannins on feed intake, in particular on total protein digestibility and dietary energy utilization. Attempts have been made to remove the coats of seeds (dehulling) of conventional coloured-flower FB varieties in order to decrease the tannin content in FB-based diets (Smulikowska and Chibowska, 1993;Frejnagel et al, 1997), but the results were unsatisfactory. Another option is selective breeding of high-yielding white-flowering low-tannin FB varieties (Van der Poel et al, 1992).…”