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

The aim of this study was to compare the chemical composition of European soy seeds. A mycological and toxigenic screening was carried out on 18 varieties of soy seeds harvested in Poland. Moreover, the level of soybean meal (SBM) substitution by raw soybean seeds was analysed in terms of its effect on young pigs’ performance (body weight gain, feed intake, feed utilisation) along with apparent total tract digestibility (ATTD) of dry matter and crude protein in the diets. In a 28-day trial, 48 male pigs were tested using a marker method with TiO2. In their diets, SBM was replaced by soy seeds in the amounts of 0%, 5%, 10%, 15%, 20% and 25%. In the last 3 days of the experiment, samples of excreta from each animal separately were collected three times per day. The chemical composition of soybean seeds differed in terms of their contents of crude protein, ether extract, neutral detergent fibre and raffinose family oligosaccharides, as well as the trypsin inhibitor activity. Seeds were also contaminated with fungi, yeast and mycotoxins, mainly zearalenone and deoxynivalenol. The ATTD of crude protein ranged from 70.6% to 77.6% and that of dry matter from 93.5% to 94.6%, with no differences between the groups being found (p > 0.05). Pigs’ performance parameters were reduced strongly with increasing amounts of raw seeds in the diets (p < 0.05). The results indicate that only a 5% addition of raw soy seeds in pigs‘ diet is recommended.

Section: The Chemical Composition Of Soybean Seedsmentioning

confidence: 99%

A Comparison of the Composition and Contamination of Soybean Cultivated in Europe and Limitation of Raw Soy Seed Content in Weaned Pigs’ Diets

Zaworska-Zakrzewska

Kasprowicz‐Potocka

Twarużek

et al. 2020

“…Legumes such as European non-GMO soya and sweet lupine seeds may be essential alternatives to imported SBM [4]. Yellow lupine has the highest protein content among all of the legumes, with an average value of 42% in dry matter (DM), of which more than 85% is digestible [6]. Full-fat soya seeds contain about 25-30% protein and about 20-25% fat in the DM of the seeds [5].…”

Section: Introductionmentioning

confidence: 99%

Microbial Phytase in a Diet with Lupine and Extruded Full-Fat Soya Seeds Affects the Performance, Carcass Characteristics, Meat Quality, and Bone Mineralization of Fatteners

Buzek

Zaworska-Zakrzewska

Muzolf-Panek

et al. 2023

This study aims to determine how different doses of phytase in diets including extruded soya and lupine seeds affect fatteners’ performance, meat quality, bone mineralization, and fatty acid profile. Sixty pigs were divided into three treatment groups. The control group was offered a diet without phytase, whereas the Phy100 and Phy400 groups were provided with 100 g and 400 g of phytase per ton of their diet, respectively. The animals from both experimental groups were characterized by a significantly (p < 0.05) higher body weight gain and lower feed efficiency in the starter period than the control group. Unfortunately, their meat had lower (p < 0.05) fat content, gluteal muscle thickness, and water-holding capacity. In the meat, a higher phosphorus content (p < 0.05) was found, and in the bones, a higher calcium (for Phy400) content was found when phytase was added to the pigs’ diet. The pigs from the Phy100 group tended to have higher mean backfat thickness and C18:2 n-6 content in their fat, but lower C22:5 n-3 content, than the other groups. A higher dosage of phytase is not necessary for the diets of fatteners with extruded full-fat soya and lupin seeds.

“…After fermentation, lupine seeds are more suitable for animals and they could replace SBM in the diet. So far there have been only a few studies on the nutritional value and physiological properties of fermented lupine seeds used for animal nutrition [14,17,18]. The following research hypothesis was assumed: the fermentation of lupine seeds improves their nutritional value, increases the digestibility of nutritional components and positively influences the ecosystem of the pig's gastrointestinal tract.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Yeast Fermentation of Two Lupine Species on the Digestibility of Protein and Amino Acids, Microflora Composition and Metabolites Production in the Ileum of Growing Pigs

Kasprowicz‐Potocka¹,

Zaworska-Zakrzewska²,

Taciak³

et al. 2021

The aim of this study was to investigate the effects of raw and Candida utilis-fermented yellow (YL) and narrow-leaved lupine (NL) seeds on the apparent ileal digestibility coefficients (AID) of protein and amino acids in pigs and the metabolic activity of their intestinal microflora. Five cross-bred castrated 25-kg barrows were surgically fitted with a T-cannula in the distal ileum and housed individually in metabolic cages. They were fed five semi-synthetic diets containing only one source of protein: soybean meal (SBM), raw or fermented yellow lupine seeds (RYL or FYL), raw or fermented narrow-leaved lupine seeds (RNL or FNL). The study period consisted of six-day adaptation to the diet and one-day collection of digesta, which was sampled for microbial and chemical analyses. The AID coefficients of protein and amino acids were calculated with the marker method with TiO2. One-way (feed effect) and two-way (variety effect, fermentation effect) analysis of variance (ANOVA) with Duncan’s test at p < 0.05 were applied. The digesta from the SBM and FNL variants had significantly higher (p < 0.05) AID coefficients of protein, asparagine, threonine, serine, isoleucine, leucine, histidine, and tyrosine, whereas the SBM variant was characterized by the lowest AID of cystine and the highest AID of alanine and methionine (p < 0.05). The ileal digesta of the pigs fed with FYL contained more bacteria, whereas the count of yeast was higher in the FNL variant. The digesta of the pigs from the FNL and RYL variants had the highest count of moulds (p < 0.05), whereas the digesta in the FYL, SBM, and RNL variants had almost no moulds at all. The ileal dry matter content was significantly lower in SBM group. The lowest pH was noted in the RYL variant (p < 0.05). The content of ammonia and total volatile fatty acids in the ileal digesta of the SBM variant was the lowest (p < 0.05). Fermentation significantly improved the AID of protein, asparagine, threonine, tyrosine, histidine, and arginine, increased the counts of total bacteria and yeast, the pH value, and isobutyrate and isovalerate concentrations, but decreased the dry matter and ammonia content (p < 0.05). The digesta of the NL variants was characterized by higher AID of asparagine, threonine, serine, alanine, valine, isoleucine, and arginine, and higher counts of LAB and moulds but lower total bacteria count than in the YL variants. The ileal pH was lower in the YL variants, where higher isobutyrate and butyrate concentrations (p < 0.05) were observed. To sum up, fermentation increased the counts of the ileal microbiota and improved the digestibility coefficients of protein and some amino acids. The narrow-leaved lupine seeds resulted in more positive changes in the digesta of growing pigs than yellow lupine.