Variations in nutritional and antinutritional contents among faba bean cultivars and effects on growth performance of weaner pigs

Nutritive value of faba bean (Vicia faba L.) as a feedstuff resource in livestock nutrition: A review

“…FB seeds contain 210-341 g/kg dry matter (DM), with globulins (61.35% crude protein [CP]) and albumin (20.02% CP) being the major components (Gasim et al, 2015). The total carbohydrate content of FB seeds ranges from 457 to 701 g/kg DM, with starch, total sugars, and fiber TA B L E 1 The proximate nutritional content (g/kg dry matter, unless otherwise stated) of faba bean seeds summarized from several references a (Aguilera et al, 1992;Azaza et al, 2009;Barłóg et al, 2019;Benchaar et al, 1994;Berger et al, 1999;Cherif et al, 2018;Cucci et al, 2019;Dixon & Hosking, 1992;Elsheikh et al, 1999;Ferruzzi et al, 2009;Gous, 2011;Hadjipanaiotou et al, 1985;Hejdysz et al, 2016;Ivarsson & Neil, 2018;Kumar et al, 2015;Lamminen et al, 2019;Masoero et al, 2005;Micek et al, 2015;Morales et al, 2008;Moujahed et al, 2020;Rotger et al, 2006;Rubio et al, 1992;Skylas et al, 2019;Smith et al, 2013;Soltanzadeh et al, 2017;Vaga et al, 2017;Zagorakis et al, 2015 as the major carbohydrate components (Khan et al, 2015;Morales et al, 2008). In addition, FB seeds are also good sources of dietary minerals (Cazzato et al, 2014), notably potassium, phosphorus, iron, and zinc, while iron and zinc are essential for the sustenance and optimal physiological function of both humans and livestock (Bailey et al, 2015).…”

“…Relative to other legumes, such as soybeans and peas (Pisum sativum L.), FB seeds contain similar amounts of tannins and polyphenols, but relatively less TIA, genistein, and daidzein content (Berger et al, 1999), which indicates that FB seeds may less impair the nonruminant nutrition status. However, in ruminants, the ANFs in FB seeds and other seed legumes do not have a substantive effect on nutrient absorption in the small intestine of ruminants because TA B L E 2 Amino acid composition (g/kg dry matter) of faba bean seed summarized from several references a (Aguilera et al, 1992;Barłóg et al, 2019;Biesek et al, 2020;Hejdysz et al, 2016;Ivarsson & Neil, 2018;Koivunen et al, 2016 the ANFs might be inactivated after 12-24 hr of in vitro incubation with rumen liquor (Holmes et al, 1993). In fact, tannins in the ANFs might even be beneficial in terms of protein absorption in the small intestine, since high tannin levels in the diet can form stable complexes which protect proteins from rumen microbial degradation (Mohamaden et al, 2020).…”

Improving pulse crops as a source of protein, starch and micronutrients

“…Total starch content is generally estimated to make up around 40-50% of faba bean seeds (Kozłowska 2001), although more recent studies by Kumar et al (2014) and Ivarsson & Neil (2018) suggest that it is closer to 27-40%. A study investigating starch composition in faba bean found resistant starch to range from 8.1 to 15.0% of total starch, and it has been reported that current faba bean varieties have higher glycaemic index values than other pulse crops (Ambigaipalan et al 2011).…”

“…Although zero-tannin lines are beneficial for the inclusion of faba bean in animal feeds, it should also be noted that white-flowered zero-tannin lines show poorer performance in the field compared with colouredflowered (normal tannin) lines, with lower yields and increased susceptibility to disease in the former (Ivarsson & Neil 2018). There seems to be little variation in vicine (6.6-7.8 mg/g) and convicine (2.5-4.4 mg/g) among commercial faba bean accessions (Ivarsson & Neil 2018); however, a spontaneous mutant containing reduced vicine-convicine content (10-to 20-fold less than wild type) was discovered in 1989 (Duc et al 2004). Subsequent work has focused on, and been successful in, identifying genetic markers for the vc-allele (Guti errez et al 2006;Khazaei et al 2015), and although the exact gene conveying reduced concentrations of vicineconvicine is unknown, vc-has already been absorbed widely into breeding programmes.…”

“…The zero‐tannin trait in faba bean corresponds with the production of white flowers, but the nature of this morphological marker means that the plant must reach its flowering stage before its phenotype can be determined. Although zero‐tannin lines are beneficial for the inclusion of faba bean in animal feeds, it should also be noted that white‐flowered zero‐tannin lines show poorer performance in the field compared with coloured‐flowered (normal tannin) lines, with lower yields and increased susceptibility to disease in the former (Ivarsson & Neil ). There seems to be little variation in vicine (6.6–7.8 mg/g) and convicine (2.5–4.4 mg/g) among commercial faba bean accessions (Ivarsson & Neil ); however, a spontaneous mutant containing reduced vicine–convicine content (10‐ to 20‐fold less than wild type) was discovered in 1989 (Duc et al .…”