Hostname: page-component-76fb5796d-2lccl Total loading time: 0 Render date: 2024-04-25T12:01:01.432Z Has data issue: false hasContentIssue false
  • English
  • Français

The effect of heat treatment on ileal amino acid digestibility of growing broilers given vetch and bitter vetch meals

Published online by Cambridge University Press:  02 September 2010

I. Fernández-Fígares ,
L. Pérez ,
R. Nieto ,
J. F. Aguilera  and
C. Prieto
I. Fernández-Fígares
Affiliation:
Estación Experimental del Zaidín (CSIC), Profesor Albareda 1, 18008 Granada, Spain
L. Pérez
Affiliation:
Estación Experimental del Zaidín (CSIC), Profesor Albareda 1, 18008 Granada, Spain
R. Nieto
Affiliation:
Estación Experimental del Zaidín (CSIC), Profesor Albareda 1, 18008 Granada, Spain
J. F. Aguilera
Affiliation:
Estación Experimental del Zaidín (CSIC), Profesor Albareda 1, 18008 Granada, Spain
C. Prieto*
Affiliation:
Estación Experimental del Zaidín (CSIC), Profesor Albareda 1, 18008 Granada, Spain
*
†To whom all coresspondence should be addressed
Get access

Abstract

Forty-eight 4-week-old White Rock growing chickens (mean live weight 500 (s.e. 9·3) g) were given, by crop intubation, four isoencrgetic (13·1 M] metabolizable energy (ME) per kg dry matter (DM)) and isonitrogenous (120 g crude protein (CP) per kg DM) semisynthetic diets based on vetch (V) or bitter vetch (B) seeds, untreated or antoclaved at 120°C for 30 ruin (diets V, AV, B and AB, respectively). Autoclaving of the seeds caused some changes in amino acid (AA) composition but did not reduce the availability of A As, especially of lysine.

The average apparent AA digestibility values derived from ileal content were 0·75, 0·85, 0·59 and 0·85 for diets V, AV, B and AB, respectively, corresponding to true absorption values of 0·90, 1·00, 0·74 and 0·97, respectively. Although the apparent digestibility values of several AAs were relatively low (methionine, isoleucine, tyrosine and cystine), most were higher than 0·70. Heat treatment resulted in a significant increase (P < 0·05) in the AA apparent digestibility of both seeds. It is concluded that heat treatment is useful for improvement of vetch and bitter vetch seeds for inclusion in poultry diets.

Keywords

amino acidsdigestibilityheat processinglegume seedspoultry
Type
Research Article
Information
Animal Science , Volume 60 , Issue 3 , June 1995 , pp. 493 - 497
Copyright
Copyright © British Society of Animal Science 1995

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Aguilera, J. F., Prieto, C., Molina, E. and Lachica, M. 1988. A micromethod for routine determination of chromic oxide in nutrition studies. Analysis 16: 454–457.Google Scholar
Bielorai, R., Iosif, B. and Neumark, H. 1985. Nitrogen absorption and endogenous nitrogen along the intestinal tract of chicks, journal of Nutrition 115: 568–572.Google Scholar
Bielorai, R. and Iosif, B. 1987. Amino acid absorption and endogenous amino acids in the lower ileum and excreta of chicks, jounuil of Nutrition 117: 1459–1462.Google Scholar
Burr, H. K. 1975. Pulse proteins. In Protein nutritional quality of foods and feeds (ed. Friedman, M.), part 2, pp. 119–134. Marcel Dekker, New York.Google Scholar
Carré, B., Beaufils, E. and Melcion, J. P. 1991. Evaluation of protein and starch digestibilities and energy value of pelleted or unpelleted pea-seeds from winter or spring cultivars in adult and young chickens. Journal of Agricultural and Food Chemistry 39: 468–472.Google Scholar
Cohen, S. A., Meys, M. and Tarvin, T. L. 1989. The pico-tag method. A manual of advanced techniques for amino acid analysis. Millipore Corporation, Bedforf, Massachusetts.Google Scholar
Conan, L. and Carre, B. 1989. Effect of autoclaving o n metabolizable energy value of smooth pea seed (Pisum sativuiu) in growing chicks. Animal Feed Science and Technology 26: 337–345.Google Scholar
Gatel, F. 1994. Protein quality of legume seeds for non-ruminant animals: a literature review. Animal Feed Science and Technology 45: 317–348.Google Scholar
Guillaume, J. 1978. Digestibilite des protéines de l'amidon et des lipides de deux types de feveroles (Vicia faha) crue ou autodavee chez le poussin. Archiv für Geflügelkunde 42: 179–182.Google Scholar
Huyghebaert, G., Fontaine, G. and Groote, G. de. 1979. Détermination de la valeur alimentaire des pois (Pisum sativum) et des féveroles (Vicia faba) au moyen d'essais de digestibilité avec des coqs adultes. Revue de I'Agriculture 32: 759–777.Google Scholar
Kakade, M. L., Arnold, R. L., Leiner, I. E. and Waibel, P. E. 1969. Unavailability of cystine from trypsine inhibitors as a factor contributing to the poor nutritive value of navy beans, journal of Nutrition 99: 34–42.Google Scholar
Kies, A. K., Moughan, P. J. and Smith, W. C. 1986. The apparent and true ileal digestibility of nitrogen and amino acids in lactic casein for the growing pig. Animal Feed Science and Technology 16: 169–178.CrossRefGoogle Scholar
Lacassagne, L., Francesch, M., Carre, B. and Melcion, J. P. 1988. Utilization of tannin-containing and tannin-free faba beans (Vicia faba) by young chicks: effects of pelleting feeds on energy protein and starch digestibility. Animal Feed Science and Technology 20: 59–68.CrossRefGoogle Scholar
Liener, I. E. ed. 1980. Toxic constituents of plant foodstuffs. Academic Press, New York.Google Scholar
Marquardt, R. R., Campbell, L. D., Stothers, S. C. and McKirdy, J. A. 1974. Growth of chicks and rats fed diets containing four cultivars of raw or autoclaved faba beans. Canadian Journal of Animal Science 54: 173–182.Google Scholar
Moore, S. 1963. On the determination of cystine as cysteic acid. Journal of Biological Chemistry 238: 235–237.Google Scholar
Perez, L., Fernandez-Figares, I., Nieto, R., Aguilera, J. F. and Prieto, C. 1993. Amino acid ileal digestibility of some grain legume seeds in growing chickens. Animal Production 56:261–267.Google Scholar
Prieto, C., Fernández-Figares, I., Pérez, L., Nieto, R. and Aguilera, J. F. 1992. [Determination of the nutritive value of the protein of several legume seeds using faecal digestibility of amino acids measured with broilers.] Proceedings I jornadas Técnicas sohre Leguminosas de Grano, Universidad Politecnica Agraria, Palencia, Spain, pp. 169–180.Google Scholar
Roy, D. N. 1981. Toxic amino acids and protein fro m Lathyrus plants and other leguminou s species: literature review. Nutrition Abstracts and Reviezos, Series A 51: 691–704.Google Scholar
Sarwar, G. and Peace, R. W. 1986. Comparisons between true digestibility of total nitrogen and limiting amino acids in vegetable proteins fed to rats. Journal of Nutrition 116: 1172–1184.Google Scholar
Taverner, M. R., Hume, I. D. and Farrell, D. J. 1981. Availability to pigs of amino acids in cereal grains. 2. Apparent and true ileal availability. British Journal of Nutrition 46:159–171.CrossRefGoogle ScholarPubMed
Wiseman, J., Jagger, S., Cole, D. J. A. and Haresign, W. 1991. The digestion and utilization of amino acids of heat-treated fish meal by growing/finishing pigs. Animal Production 53: 215–225.Google Scholar