The productive traits, fatty acid profile and nutritional indices of three lupin (Lupinus spp.) species cultivated in a Mediterranean environment for the livestock

Effect of Lupin Supplementation on the Growth, Carcass, and Meat Characteristics of Late-Fattening Hanwoo Steers

This study aimed to investigate the effects of lupin flake supplementation on the growth, plasma parameters, carcass characteristics, and meat composition of late-fattening Hanwoo steers. The steers (n = 40) were randomly divided into the four groups with 10 steers each: LP0 (lupin flake 0%), LP3 (lupin flake 3%), LP6 (lupin flake 6%), and LP9 (lupin flake 9%). The total digestible nutriant intake increased as the concentration of lupin increased (linear and quadratic effects; p < 0.05). The thiobarbituric acid-reactive substance content in the strip loins decreased as lupin flake supplementation levels increased (linear and quadratic effects; p < 0.05), while carnosine levels increased linearly (p < 0.05). As the lupin flake supplementation level increased, anserine and creatinine contents increased linearly and quadratically (p < 0.05). Similarly, adenosine triphosphate (ATP) and adenosine monophosphate (AMP) content increased with increasing lupin flake supplementation levels in linear and quadratic effects (p < 0.001). Palmitoleic acid content increased significantly with increasing lupin flake supplementation level (linear and quadratic effects; p < 0.05). The content of oleic acid in the strip loin was not significant, but the unsaturated fatty acid (UFA) (p < 0.05) and n-6/n-3 ratio (p < 0.05) increased. The results of this study indicated that although lupin flake supplementation did not markedly affect the growth, carcass characteristics, or meat composition of late-fattening Hanwoo steers, it exerted a positive effect on the flavor, taste profiles (anserine, creatinine, ATP, and AMP), hypotonicity (TBARS), and healthy meat production (UFA and n-6/n-3 ratio) related to beef.

Insights from the yield, protein production, and detailed alkaloid composition of white (Lupinus albus), narrow-leafed (Lupinus angustifolius), and yellow (Lupinus luteus) lupin cultivars in the Mediterranean region

Introduction

Lupins and other legumes have been considered as alternative plant-based protein sources to soybeans for both humans and livestock. Furthermore, they can contribute to more sustainable agricultural systems. The productivity and chemical composition of legumes is highly variable between species, cultivars, and with the edaphoclimatic conditions.

Methods

This work evaluated the adaptability of seven Lupinus cultivars in two different sowing locations, during two consecutive years, through the characterization of their seed, as a means of investigating their suitability to be used as a source of food and/or feed.

Results and discussion

Lupinus angustifolius cv. Tango and Lupinus luteus cv. Acos were the most stable genotypes across the environments when considering the seed and protein production, while L. luteus cv. Alburquerque and L. luteus cv. Mister showed less variation in the total alkaloid content across the environments. The edaphoclimatic conditions affected seed and protein yields, as higher rainfall resulted in high productivity. The lower temperatures observed in the first year at both locations caused a reduction in the production of alkaloids in L. luteus cv. Acos and Cardiga. Due to the high alkaloid content of some of the studied cultivars their use as food or feed can pose some safety concerns. However, these cultivars can have high levels of resistance to herbivore and insect attacks, which can be of the utmost importance for the use of these crops for recovering poor or exhausted soils.

Multielemental, Nutritional, and Proteomic Characterization of Different Lupinus spp. Genotypes: A Source of Nutrients for Dietary Use

Among grain pulses, lupins have recently gained considerable interest for a number of attractive nutritional attributes relating to their high protein and dietary fiber and negligible starch contents. The seeds of Lupinus albus (cv. Multitalia and Luxor, and the Modica ecotype); L. luteus (cv. Dukat, Mister, and Taper); and L. angustifolius (cv. Sonet) analyzed in this study were deposited within the germplasm collection of the Research Centre for Cereal and Industrial Crops of Acireale and were sowed in East Sicily in 2013/14. The collected seeds were analyzed for their multielemental micro- and macronutrient profiles, resulting in a wide variability between genotypes. Lupin seed flour samples were subjected to a defatting process using supercritical CO₂, with oil yields dependent on the species and genotype. We determined the fatty acid profile and tocopherol content of the lupin oil samples, finding that the total saturated fatty acid quantities of different samples were very close, and the total tocopherol content was about 1500.00 µg/g FW. The proteomic analysis of the defatted lupin seed flours showed substantial equivalence between the cultivars of the same species of Lupinus albus and L. luteus. Moreover, the L. angustifolius proteome map showed the presence of additional spots in comparison to L. albus, corresponding to α-conglutins. Lupin, in addition to being a good source of mineral elements, also contributes vitamin E and, thanks to the very high content of gamma-tocopherols, demonstrates powerful antioxidant activity.

Lupin (Lupinus albus L.) Seeds: Balancing the Good and the Bad and Addressing Future Challenges

Lupinus albus L. (lupine) is a legume whose grain/seed has gained increasing interest. Its recognized nutritional properties, namely a high content of protein, dietary fiber and its low fat content, make lupine a suitable alternative not only for animal protein, but also as a substitute for more processed and less balanced flours from a nutritional point of view, used in the preparation of bread, cakes and cookies, among others. In addition, its nutritional and bioactive compounds have potential benefits for human health in the prevention and treatment of some diseases. However, the existence of some anti-nutritional compounds and contaminants reveal some concern, requiring effective methods for their detection and eventual removal. This review intends to address the potential of lupine (L. albus) in food and human health and to balance the pros and cons. Nutritional and anti-nutritional components of L. albus seeds and possible contaminants of lupine seeds are examined. The potential health benefits of lupine (seeds), including energy metabolism, cardiovascular diseases, hypertension, glucose and insulin metabolism, bower function and anticonvulsant action, are discussed based on scientific evidence (both clinical trials and studies performed with animal models).

Oxidative Stability and Protective Effect of the Mixture between Helianthus annuus L. and Oenothera biennis L. Oils on 3D Tissue Models of Skin Irritation and Phototoxicity

The present study was aimed to evaluate the oxidative stability as well as to assess the protective effect of the mixture of Helianthus annuus L. (HAO) and Oenothera biennis L. (OBO) oils on 3D tissue models of skin irritation and phototoxicity. The following methods were used: GS analysis (fatty acids composition), thiobarbituric acid-reactive substances assay (TBA) (lipid oxidation degree of tested samples), 3D EpiDerm models (skin irritation and phototoxicity). For HAO the detected saturated fatty acids (SFA) were palmitic acid (7.179%), stearic acid (3.586%), eicosanoic (0.138%) and docosanoic acid (0.548%) The monounsaturated acids (MUFA) were palmitoleic acid (0.158%) and oleic acid (28.249%) and the polyunsaturated acids (PUFA) were linoleic acid (59.941%) and linolenic acid (0.208%). For OBO the detected SFA were myristic acid (0.325%), pentadecylic acid (0.281%), palmitic (7.2%), stearic (2.88%), and arachidic acid (0.275%). Regarding MUFA, even a lower proportion (8.196%) was observed, predominantly being oleic acid, cis form (7.175%), oleic (n10) (0.558%) and 11-eicosenoic (0.210%) acids. The higher content was found for PUFA (82.247%), the most significant proportions being linoleic acid (72.093%), arachidonic acid (9.812%) and linolenic (0.233%). Obtained data indicate a good oxidative stability and biocompatibility of the mixture on the 3D EpiDerm models with no irritant and no phototoxic effects. Oenothera biennis L. oil may be an excellent natural choice in order to delay or prevent oxidative damage of Helianthus annuus L. oil.

A Comprehensive Study of Lupin Seed Oils and the Roasting Effect on Their Chemical and Biological Activity

The present investigation aimed to study the impact of roasting on the chemical composition and biological activities of sweet and bitter lupin seed oils. Lupin oils were extracted using petroleum ether (40–60) with ultrasonic assisted method. Lupin Fatty acids, phytosterols, carotenoids, and total phenolic contents were determined. In addition, antioxidant, antimicrobial, and antifungal activities were evaluated. The results showed a ratio between 7.50% to 9.28% of oil content in lupin seed. Unroasted (bitter and sweet) lupin oil contained a high level of oleic acid ω9 (42.65 and 50.87%), followed by linoleic acid ω6 (37.3 and 34.48%) and linolenic acid ω3 (3.35 and 6.58%), respectively. Concerning phytosterols, unroasted (bitter and sweet lupin) seed oil reflected high values (442.59 and 406.18 mg/100 g oil, respectively). Bitter lupin oil contains a high amount of phenolics, although a lower antioxidant potency compared to sweet lupin oil. This phenomenon could be connected with the synergistic effect between phenolics and carotenoids higher in sweet lupin oil. The results reflected a more efficiently bitter lupin oil against anti-toxigenic fungi than sweet lupin oil. The roasting process recorded enhances the antimicrobial activity of bitter and sweet lupin seed oil, which is linked to the increment in bioactive components during the roasting process. These results concluded that lupin oil deems a novel functional ingredient and a valuable dietary fat source. Moreover, lupin oil seemed to have antifungal properties, which recommended its utilization as a carrier for active-antifungal compounds in food products.

The modification of volatile and nonvolatile compounds in lupines and faba beans by substrate modulation and lactic acid fermentation to facilitate their use for legume-based beverages-A review

Lupines and faba beans are promising ingredients for the beverage industry. They contain high amounts of protein and can be grown in different climate zones and agricultural areas. Therefore, these legumes appear as ideal raw material for vegan, functional, and sustainable beverages. Nevertheless, the sensory characteristic of legumes is generally not accepted in beverages. Therefore, the market contribution of legume-based beverages is currently only marginal. This review highlights known major flavor aspects of lupines and faba beans and the possibilities to improve these by germination, heat treatment, enzymatic treatment, and subsequent lactic acid fermentation. First, the main aroma and taste compounds are described. Thereby, the "beany" aroma is identified as the most relevant off-flavor. Second, the nutrients and antinutrients of these legumes regarding to their use as food and as substrate for lactic acid fermentation are reviewed, and possibilities to modulate the substrate are summarized. Finally, the modification of the sensory profile by lactic acid fermentation is outlined. To conclude, it seems likely that the nutritional and flavor attributes in legume-based beverages can be improved by a combined process of substrate modulation and fermentation. In a first step, antinutrients should be decomposed and proteins solubilized while transforming the solid grains into a liquid substrate. Due to such substrate modulation, a broader variety of strains could be employed and the fermentation could be based exclusively on their impact on the flavor. By applying the concept of combining a substrate modulation with a subsequent fermentation, the use of legumes in beverages could be facilitated and new products like vegan, protein-rich, refreshing beverages could be marketed.

Structural Characterization of Dietary Fiber from Different Lupin Species (Lupinus sp.)

Dietary fiber fractions of whole seeds from different lupin species were structurally characterized. The low-molecular-weight soluble dietary fiber fraction contains mainly stachyose and verbascose. The soluble dietary fiber fraction is dominated by homogalacturonan and rhamnogalacturonan type I (RGI), with (arabino-)galactans and to a lesser portion arabinans as neutral RGI side chains. Arabinans are preferentially branched in position O2 as demonstrated by methylation analysis and an arabinan profiling approach. Insoluble dietary fiber is mainly composed of cellulose and pectins, but xylans and xyloglucans are present, too. Application of an enzymatic xyloglucan profiling approach demonstrated a substitution degree of 75% and proved the existence of fucosylated xyloglucans. Lignin of all lupin species was analyzed as being rich in guaiacyl units; however, the degree of lignification is low. Alcohol-insoluble residue polysaccharides from both seed coat and embryo/endosperm were analyzed separately, demonstrating tissue-related differences in the portions of cellulose and RGI.

Lupin (Lupinus spp.)-Fortified Bread: A Sustainable, Nutritionally, Functionally, and Technologically Valuable Solution for Bakery

The purpose of this paper is to evaluate the nutritional, phytochemical, rheological, technological, and sensory properties of wheat flour dough and bread under a replacement of lupin flour at level 10, 20, and 30%. In this sense, the proximate composition, fatty acids profile, the content in total polyphenols content (TPC), antioxidant activity (AA), and flavonoids content (TFC) of lupin; wheat and flour composites; and the bread obtained from them were determined. The rheological properties of the dough using the Mixolab system were also evaluated. The results showed an improvement in the nutritional properties of bread with addition of lupin in the composite flour, especially in terms of proteins, lipids, and mineral substances and a significant increases of functional attributes, such as TPC, TFC, and AA, which recorded the highest values in the bread with 30% lupin flour (76.50 mg GAE/100 g, 8.54 mg QE/100 g, 54.98%). The decrease of lupin bread volume compared to wheat bread ranged between 0.69–7.37%, porosity between 6.92–35.26%, elasticity between 63–70%, and H/D between 3.17–19.05%. The rheological profile of the dough obtained with lupin flours indicates a moderate stability and proper kneading behavior. The sensory analysis was also performed in order to identify the consumer’s acceptability regarding this type of bread. According to a 5-point hedonic scale, the most highly appreciated was the bread with 10% lupin flour, which obtained mean scores of 4.73 for general acceptability as compared with control bread (4.43).

The Performance and Carcass Characteristics of Black Baladi Kids Fed Diets with Graded Quantities of Sweet Lupin Grain (Lupinus angustifolius)

A study was conducted to examine how lupin grains (LUPs) feeding affected nutritional intake, digestibility, growth, and carcass characteristics in kids. A total of 24 growing black kids (initial body weight (BW) = 16.4 ± 0.49 kg) were allocated to one of three diets at random. Lupin was included in the diet at a rate of 0 (control; CON), 100 (LUP100), or 200 g/kg (LUP200) of total dry matter (DM). The trial lasted for 91 days divided into 7 and 84 days to be used for adaptation and data collection, respectively. Feed intake was evaluated daily throughout the study. At the commencement and the end of the study, each kid’s body weight was measured to determine its average daily gain (ADG). On day 70, 5 kids were chosen at random from each group to investigate nutrient in vivo digestibility and N balance. At the end of the study, all of the kids were slaughtered to examine carcass features. Nutrient intakes (neutral detergent fiber, acid detergent fiber, and ether extract) were higher (p ≤ 0.01) in LUP-containing diets than in the CON diet. The average daily gain was greater (p ≤ 0.03) in diets containing lupin grains than in the CON diet. Cost of gain ($US/kg growth) was lower (p = 0.004) in kids fed diets containing lupin than the CON diet. Dry matter and CP digestibility rates were greater (p ≤ 0.03) in lupin diets. Retained N was higher (p = 0.04) in lupin-containing diets than in the CON diet. Cold carcass weight was higher (p < 0.05) for kids consuming the LUP100 diet than the CON diet. In lupin diets, carcass cut weights were higher (p < 0.05). Results of the current study indicate that feeding black kids diets containing lupin grains at 100 or 200 g/kg DM basis is cost effective and would increase profitability.

The Influence of Dehulling on the Nutritional Quality of Lupine Seeds (Lupinus albus L.) and the Effect of Their Use in the Feed of Laying Quails on the Live Performance and Quality of Eggs

Lupinus albus seeds from low-alkaloid varieties are a valuable alternative source of protein for reducing the dependence on soybean meal for the feeding of monogastric animals. Therefore, the aim of this research was to evaluate the dehulling influence of lupine seeds (L. albus, cv. Amiga) and the effect of their use in the laying quails feed on live performance and egg quality. A total of 200 laying quails (Coturnix japonica), with an age of 10 weeks, were randomly assigned to five experimental groups (five replicates/group). Each group was randomly assigned to one of five dietary treatments: the control group (C) diet was based on soybean meal, while the experimental groups received either 200 g/kg (WLS₂₀) or 250 g/kg (WLS₂₅) of whole lupine seeds in their diets, or 200 g/kg (DLS₂₀) or 250 g/kg (DLS₂₅) of dehulled lupine seeds in their diets. The results show that by dehulling the lupine seeds, the nutritional value of the seeds increased. The use of dehulled lupine seeds in the diet of laying quails did not affect the live performance (egg production, feed intake, feed conversion ratio), yolk cholesterol content, and physico-chemical quality indices of the eggs, compared with control. The presence of dehulled lupine seeds in the diet improved the nutritional quality of the yolk lipids because of the increase in the content of polyunsaturated fatty acids. Thus, the lipid quality indices of the yolk became more favorable to consumer health because of an increase in the h/H ratio (hypocholesterolemic/Hypercholesterolemic FA) and a decrease in the atherogenic index and thrombogenic index values. The higher content in carotenoids also contributed to the higher nutritional quality of the eggs obtained by lupine utilization. In conclusion, dehulling of lupine seeds had a positive influence on the nutritional quality of the seeds, the live performance of quails, and the quality of eggs.

Quality and Physicochemical Traits of Carcasses and Meat from Geese Fed with Lupin-Rich Feed

Simple Summary

In the past, lupin seeds were not used in poultry feeding because of their alkaloid content, which affected the growth performance, producing negative results. Nowadays, new cultivars of lupins have reduced the anti-nutrition content and have been characterized by a high level of protein, similar to the level in soybean meal. Goose production is not popular and, generally, should be done by an extensive or semi-intensive system, which is corelated with small costs of feeds. Lupins can be used for crops where it is not possible to produce soybean (environmental conditions). Our study indicated that it is possible to produce goose meat with a good quality, where the feeding was based on various cultivars of lupins. Yellow, as well as white, lupin-rich feed had a positive effect on the meat traits and meat quality. Narrow-leaved lupin worsens the growth performance.

Abstract

The aim of the study was to analyze the quality of geese meat receiving feed with soybean meal (group 1), yellow lupin (group 2), narrow-leaved lupin (group 3), or white lupin (group 4). In total, 400 male White Kołuda^® geese were randomly assigned to four groups, with 10 replicates and 10 birds each, during the 77-day rearing period. After the end of the rearing period, 10 birds from each group were slaughtered and dissected. Meat quality traits were measured. Based on the production results, it can be concluded that geese use fodder with yellow and white lupin to the same degree as in the case of the control group and higher body weight gain was recorded in the first rearing period. In contrast, the use of narrow-leaved lupin in mixtures for geese worsened the feed used. Meat traits were similar in all groups, including the content of muscles and fat in the carcass (p > 0.05), excluding abdominal fat. The weight of abdominal fat and its proportion in the carcass were higher (p < 0.05) in geese from group 4. A higher (p < 0.05) pH was found in group 1. The protein and intramuscular fat content in breast muscles was highest (p < 0.05) in geese from group 4, and a higher water content was found in group 1. The protein content in leg muscles was higher in group 3, and the fat content was higher in group 4 (p < 0.05). The color and water-holding capacity of meat were comparable in all groups (p > 0.05). The analysis revealed a positive effect of replacing soybean meal with alternative protein sources, especially yellow and white lupin, on the growth performance and quality of goose meat.

The Quality of Carcass and Meat from Geese Fed Diets with or without Soybean Meal

The aim of the study was to compare the carcass and meat quality of geese fed with soybean meal or yellow lupin. In total, 210 White Kołuda^® geese were divided into 2 groups (1, soybean meal (SBM); 2, yellow lupin (YL), potato protein, and brewer's yeast) of 5 replications (21 birds per each). After 16 weeks, 10 geese (5 females, 5 males) from each group were slaughtered. Carcass dissection was done, and major physicochemical traits were analysed (pH, water holding capacity, drip loss, color, and chemical composition of muscles). Weight of leg muscles and their proportion in the carcass were higher (p < 0.05) in SBM. Breast muscles from SBM were characterized by increased (p < 0.05) drip loss, enhanced (p < 0.05) content of protein, water, collagen and connective tissue, and lower (p < 0.05) fat content. Leg muscles from SBM were characterized by higher (p < 0.05) protein and water content but decreased (p < 0.05) salt and fat content compared to YL. The addition of YL (approx. 28%), potato protein, and brewer's yeast had no negative effect on most meat traits and could partly replace SBM as a protein source in geese feeding. Hence, yellow lupin, potato protein and brewer's yeast can be used in geese rearing followed by fattening with oats. Some producers do not have the option of using soybean meal. Small-scale farms use their own crop resources, so lupins can be an alternative source of protein for soybean meal.

The Use of Lupin as a Source of Protein in Animal Feeding: Genomic Tools and Breeding Approaches

Livestock production in the European Union EU is highly dependent on imported soybean, exposing the livestock farming system to risks related to the global trade of soybean. Lupin species could be a realistic sustainable alternative source of protein for animal feeding. Lupinus is a very diverse genus with many species. However, only four of them—namely, L. albus, L. angustifolius, L. luteus and L. mutabilis—are cultivated. Their use in livestock farming systems has many advantages in relation to economic and environmental impact. Generally, lupin grains are characterized by high protein content, while their oil content is relatively low but of high quality. On the other hand, the presence of quinolizidine alkaloids and their specific carbohydrate composition are the main antinutritional factors that prevent their use in animal feeding. This research is mainly related to L. albus and to L. angustifolius, and to a lesser extent, to L. lauteus and L. mutabilis. The breeding efforts are mostly focused on yield stabilization, resistance to biotic and abiotic stresses, biochemical structure associated with seed quality and late maturing. Progress is made in improving lupin with respect to the seed quality, as well as the tolerance to biotic and abiotic stress. It has to be noted that modern cultivars, mostly of L. albus and L. angustifolius, contain low levels of alkaloids. However, for future breeding efforts, the implementation of marker-assisted selection and the available genomic tools is of great importance.

Current and Forward-Looking Approaches to Technological and Nutritional Improvements of Gluten-Free Bread with Legume Flours: A Critical Review

The gluten-free market currently offers a range of products which can be safely consumed by patients affected by celiac disease. Nevertheless, challenges for optimal formulation remain on the way in terms of appreciable texture, flavor, and adequate nutritional characteristics. Within that framework, legumes have recently attracted attention among scientists as structure- and texture-forming agents, as source of nutrients and bioactive compounds, and as a low-glycemic-index ingredient. This work aims at providing an updated and comprehensive overview of the advantages and disadvantages in the use of legumes in gluten-free breadmaking. It also shows how legumes can contribute to tackling the main technological, nutritional, and organoleptic challenges. From this critical analysis, it emerged that viscoelastic properties of gluten-free bread batter can be enhanced by the use of carob germ, chickpea, lupin, and soybean. Gluten-free bread organoleptic acceptability can be improved by incorporating leguminous flours, such as carob, chickpea, lupin, and soybean. Moreover, a better nutritional quality of gluten-free bread can be obtained by the addition of chickpea and soybean. Gaps and needs in the use of legumes in gluten-free breadmaking emerged and were gathered together to have a sound basis for future studies. The technological and nutritional potential of sourdough should be more extensively exploited. Moreover, in vitro and in vivo studies should be prompted to understand the health benefits of bread formulated with legumes. A holistic approach, interfacing food science, nutrition, and health might help to have, on the market, products with improved sensory properties and nutritional profile.

Qualitative profile of degummed guar (Cyamopsis tetragonoloba L.) seeds grown in a Mediterranean area for use as animal feed

Guar (Cyamopsis tetragonoloba L.) is an interesting summer legume multipurpose crop used for the extraction of seed gum, due to its galactomannan content, and the high-protein by-product, (germ and hull) used for animal feed. The aim of this study was to assess qualitative traits of degummed seeds, named guar meal, of six guar varieties from India, South Africa and USA, grown in a Mediterranean environment (Sicily, Southern Italy), in order to explore their suitability for livestock, and comparing them with the marketed Indian products of guar meals, Churi and Korma. After harvest, seeds were manually degummed and proximate composition was analysed using the official method of analyses, total phenols and tannins by UV spectrophotometry and fatty acids by GC-FID. Qualitative profile of degummed guar seeds (DGS) was significantly (p < .05) influenced by the genotype. Among DGS, Matador showed a high (p < .05) content of protein (518 g/kg), lipids (59.4 g/kg) and the lowest (p < .05) NDF level (181 g/kg) compared to the other varieties. Total phenol content of DGS showed similar values among varieties (2.57 mg gallic acid/g, on average) and with those of guar meal Korma 50%-53% (2.89 mg gallic acid/g) and Korma 56%-58% (2.94 mg gallic acid/g). Tannins were below the instrumental limit of quantification (1.5 mg/g of catechin equivalents) in DGS, as well as in the marketed products. Fatty acid composition was significantly influenced (p < .05) by the genotype. Matador showed the significant highest content of polyunsaturated fatty acids (PUFA) of the n6 series (45.2 g/100 g), whereas India showed the significant (p < .05) highest content of PUFA of the n3 series (3.55 g/100 g), and the significant (p < .05) highest level of n3/n6 PUFA ratio (0.08), and the best (p < .05) Atherogenic Index (0.19) and Thrombogenic Index (0.46). This study shows the interesting nutritional characteristics of degummed guar seeds, underlining that, if the future of the guar gum industries depends largely on the utilization of guar seed meal, this product can be considered a valuable feed resource and a way to increase the income of guar production.

Comparison of nutritional and antinutritional traits among different species (Lupinus albus L., Lupinus luteus L., Lupinus angustifolius L.) and varieties of lupin seeds

In order to promote the use of lupin in pig nutrition, in this research the nutritional characteristics (i.e. dietary fibre, alkaloid and fatty acid profile) and the in vitro gas production of 12 lupin varieties grown in the Mediterranean basin and belonging to three lupin species (Lupinus albus, Lupinus angustifolius and Lupinus luteus) were assessed. Four varieties of L. albus (Asfer, Lublanc, Lutteur and Multitalia) were grown in South Campania. Three varieties of L. luteus (Dukat, Mister and Taper), three of L. angustifolius (Jindalee, Sonet and Wonga) and two of L. albus (Rosetta and Luxor) were grown in Eastern Sicily. Lupinus albus varieties showed interesting nutritional and dietetic characteristics (i.e. high protein and low fibre content); the lipid fraction, rather elevated, is well represented by monounsaturated fatty acids (544 g/kg), whereas saturated fatty acids (SFAs) are less represented (167 g/kg) and the n-3/n-6 ratio (0.510) is the most favourable. Lupinus luteus varieties presented the most remarkable dietetic aspects, in terms of polyunsaturated fatty acid (PUFA) content (569 g/kg), n-6 PUFA series (490 g/kg), UFA/SFA (5.24) and PUFA/SFA (3.56) ratios and atherogenic (0.059) and thrombogenic (0.100) indices and very low alkaloid content (1.07 mg per 100 g). Lupinus angustifolius varieties showed the least interesting nutritional and dietetic characteristics: low protein and fat content, high fibre level, high SFA amount (248 g/kg) and the lowest favourable nutritional indices (IA: 0.164 and IT: 0.334). Regarding the fermentation process, in L. albus, the tendency to increase the rate of gas production during the early stages of fermentation suggests that the high presence of alkaloids did not affect the in vitro degradability, production of short-chain fatty acids and fermentation process, probably due to their concentration and/or water solubility. Lupinus angustifolius and L. luteus showed intermediate and slightly worse in vitro fermentation patterns respectively. From a nutritional and dietetic point of view, lupin may represent an interesting alternative to soya bean in pig feeding.

Evaluation of total polyphenol content and antioxidant capacity of different verity lupin seeds

Legumes, including lupins, beans, lentil and chickpea, are one of the most important crops in the world because of their nutritional quality. Lupin seeds have been used as human food and animal feed since ancient times. It was known that antioxidant photochemical in foods have many health benefits including prevention of various diseases associated with oxidative stress such as cancer, cardiovascular disease, neuro-degeneration and diabetes. Lupin grains are rich sources of complex carbohydrates, protein, vitamins and minerals. Antioxidants can be found naturally in foods. Total polyphenols content and antioxidant activity were measured in four varieties of lupin, namely in white lupin, blue lupin, yellow lupin and Mutabilis lupin species. A majority of antioxidants naturally present in foods occur in phenolic structures and especially in flavonoid structures. The content of the total polyphenols was determined by using the Folin-Ciocalteu reagent (FCR). Antioxidant activity was measured by using a compound DPPH˙ (2.2-diphenyl-1-picrylhydrazyl). In the present experiment according to the average contents of total polyphenols (TPC) in dry matter of lupin seeds there was the following line: L. Angustifolius (blue) lupin (696.212 mg GAE.100g-1) > L. Albus (white) lupin (614.13 mg GAE.100g-1) > L. Luteus (yellow) lupin (467.78 mg GAE.100g-1) > L. Mutabilis (pearl) lupin (367.36 mg GAE.100g-1). Based on the measured values of total antioxidant capacity (TAC) of lupin samples can be classified as follows: L. Albus (white) lupin (43.44%) >L. Angustifolius (blue) lupin (38.27%) >L. Luteus (yellow) lupin (22.29%) >L. Mutabilis (Pearl) lupin (20.80%). The relationship of antioxidant capacity with total polyphenolic was discussed. According to used statistical analyzes. Correlation between the phenolic contents and antioxidant capacity was significantly positive (r = 0.88). Our results confirmed that legumes can be a good source of bioactive compounds in the human nutrition. The main objective of the present work was to evaluated the content of total polyphenols and an antioxidant capacity of four Lupine species.

Effect of feed restriction and different crude protein sources on the performance, health status and carcass traits of growing rabbits

<p>We evaluate the effect of the crude protein source (CP) in combination with 2 feeding strategies (AL: ad libitum or R: restricted) on the performance, health status and carcass traits of growing-fattening rabbits (between 33 and 75 d of age). Two experimental diets were formulated; the first containing soybean meal (SBM: 70 g/kg) as the main CP source and the second containing white lupin seeds (WLS: 105 g/kg) as the main CP source. A total of 160 weaned Hyplus rabbits (774±10 g live weight) were randomly allocated to the experimental groups, combination of feeding strategy and diet (AL SBM, R SBM, AL WLS and R WLS; 40 rabbits per group with 4 rabbits per cage), for 42 d. The feeding programme was applied as follows: both the AL SBM and AL WLS rabbits were fed ad libitum for the entire fattening period, whereas the R SBM and R WLS rabbits were subjected to feed restriction between 33 and 47 d of age (75% of the ad libitum intake). Afterwards, all restricted rabbits were fed ad libitum until 75 d of age. Regardless of the CP source, the feed restriction reduced the final live weight by 83 g, chilled carcass weight by 65 g, and dressing out percentage by 0.9 percentage points (P&lt;0.05). There was a higher chilled carcass weight (+114 g; P=0.001) and reference carcass weight (+91 g; P=0.001) in rabbits fed with WLS diet than in rabbits fed with SBM diet. No dead or morbid rabbits were observed in restricted rabbits during the restriction period. There was no effect of the diet on the health of rabbits. However when the rabbits of AL SBM and AL WLS group were compared did we observe a lower number of rabbits at sanitary risk in AL WLS group (2 vs. 12 rabbits, P=0.006). In conclusion, the growth performance was not affected by the crude protein source, and no interaction between dietary CP source and feeding regime was observed. Feed restriction regime did not improve sanitary risk index throughout the entire period.</p>

Characterization and effect of year of harvest on the nutritional properties of three varieties of white lupine (Lupinus albus L.)

BACKGROUND

Three cultivars of Lupinus albus L. (Lutteur, Lublanca and Multitalia) were assessed for proximate composition, fatty acids, alkaloids and in vitro fermentation characteristics over three harvest years.

RESULTS

The chemical composition varied greatly during the three harvest years. Crude protein content ranged from 353 to 456 g kg(-1) dry matter (DM), neutral detergent fiber content from 209 to 321 g kg(-1) DM and lignin content from 3.0 to 63.9 g kg(-1) DM. Lublanc showed the highest crude protein (417 g kg(-1) DM) and lignin (35 g kg(-1) DM) contents. High levels of lipids (89.9 g kg(-1) DM) and starch (93.3 g kg(-1) DM) were found in all samples. Alkaloid content ranged from 3.63 to 165 mg per 100 g. Lutteur and Lublanc showed more favorable n-3/n-6 polyunsaturated fatty acid ratios (from 0.44 to 0.73) and lower values of the anti-quality factor 'erucic acid' (from 5.8 to 20.9 g kg(-1) ) than Multitalia. Lutteur showed higher degradability (897 g kg(-1) ), gas production (330 mL g(-1) organic matter (OM)) and volatile fatty acid production (117 mmol g(-1) OM) than the other varieties.

CONCLUSION

The present data suggest L. albus L. cv. Lutteur to be a promising crop as food thanks to its high nutritive traits and most constant yield over time.

Dietary micronized-dehulled white lupin (Lupinus albus L.) in meat-type guinea fowls and its influence on growth performance, carcass traits and meat lipid profile

The present study aimed to evaluate the effects of dietary substitution of soybean meal (SBM) with micronized-dehulled white lupin (Lupinus albus L. cv. Multitalia) in guinea fowl broilers on their growth performance, carcass traits, and meat fatty acids composition. A total of 120 one-day-old guinea fowl females were randomly assigned to 2 treatments which were fed from hatch to 12 wk of age. Birds were fed 2 wheat middlings-based diets comprising of a control treatment which contained SBM (195 g/kg) and a test diet containing micronized-dehulled lupin (240 g/kg) as the main protein source. Replacing SBM with treated lupin had no adverse effect on growth traits, dressing percentage, or breast and thigh muscles relative to the weight of guinea fowls. A decrease (P < 0.05) of abdominal fat was found in guinea fowls fed lupin-diet. Breast muscle from birds fed lupin had higher lightness (L*) (P < 0.01) and redness (a*) (P < 0.05) scores and water-holding capacity (P < 0.05) than the SBM-control diet. Meat from guinea fowls fed lupin had less total lipids (P < 0.05) and cholesterol (P < 0.01), and higher concentrations of phospholipids (P < 0.01). Feeding treated lupin increased polyunsaturated fatty acid (PUFA) levels in breast meat and decreased saturated fatty acid (SFA) concentrations. Our findings suggest that replacing SBM as protein source with micronized-dehulled lupin in meat-type guinea fowl diet can improve carcass qualitative characteristics, enhancing also meat lipid profile with no effect on growth traits.

Effect of yellow lupine (L. luteus) on the egg yolk fatty acid profile, the physicochemical and sensory properties of eggs, and laying hen performance

The aim of this study was to evaluate the effects of different dietary inclusion of raw yellow lupine seed meal (YLM) on laying hen performance, the fatty acid (FA) profile, physicochemical, and sensory properties of eggs. A total of 224 Lohmann Brown laying hens at 32 wk age were fed isonitrogenous and isocaloric diets for 16 wk. The control diet contained soybean meal (SBM), and in study diets SBM was replaced with YLM at 100, 200, or 300 g/kg. In comparison with soybean, lupine seeds had a higher content of nonstarch polysaccharides (NSP) and raffinose family oligosaccharides (RFO) (29.5 vs. 14.0 and 8.56 vs. 5.91% DM). The dietary 300 g/kg lupine seeds increased the content of NSP and RFO in the ration, from 9.34 to 13.39 and 1.36 to 2.54%, respectively. The YLM inclusion level had no adverse effect on laying performance, including feed intake, FCR, egg production, and egg weight. The final BW of hens fed lupine-based diets were significantly higher compared with the control (P=0.039). Throughout the study, dietary treatments had no effect on eggshell and albumen quality. An increase in the inclusion rate of YLM was followed by a linear increase (P<0.001) in yolk color intensity. Dietary treatments had no influence on the aroma, taste, and texture of eggs evaluated in laying hens at 46 wk age. The inclusion of lupine seeds in experimental diets caused a linear increase in n-6 polyunsaturated FA (PUFA) content and the n-6/n-3 ratio (all P<0.001), but it had no influence on the atherogenic and the thrombogenic indices of egg yolk lipids. The results of this study indicate that YLM can be included at 300 g/kg in layer diets as a partial substitute for soybean meal without compromising laying performance, the physicochemical, and sensory properties of eggs.

Agronomic characterization and α- and β-ODAP determination through the adoption of new analytical strategies (HPLC-ELSD and NMR) of ten sicilian accessions of grass pea

Ten accessions of grass pea (Lathyrus sativus L.) from different Sicilian sites, cultivated in the same environmental conditions, were analyzed for their morphological and productive parameters and for the content of two non-protein amino acids: α- and β-ODAP (α- and β-N-oxalyl-l-α,β-diaminopropionic acid). The β-isomer is the neurotoxin responsible for the neuron disease known as lathyrism. This analysis was carried out using two common analytical methodologies never applied in their determination, an HPLC separation with evaporative light scattering (ELS) as detector, and nuclear magnetic resonance (NMR). The content of the two isomers falls in the range reported for these compounds: 0.42-0.74 and 2.69-4.59 g/kg for α- and β-ODAP, respectively; and the two methods yield comparable results. High productivity and a high protein content were detected in three Sicilian accessions. Low β-ODAP content was found to be linked to accessions with heavier seeds and those originating at lower altitudes.

Assessment of oils of selected legumes and oil plants with regard to animal nutrition

The aim of our study was to compare nutritional quality of oils of legumes (soybean, pea, faba bean and lupin) and oil plants (rape, sunflower, poppy and flax) grown in the Czech Republic. Individual seeds of legumes and oil seeds were analysed for fat content and fatty acid profile. Fatty acids were detected by gas chromatography, following fat extraction. The fatty acid profile was evaluated for contents of fatty acids saturated, unsaturated, monounsaturated, polyunsaturated, n-3 and n-6 fatty acids. The highest proportion of fat in the dry matter of seed was found in poppy, followed by sunflower, flax, rape, soybean, lupin, pea, and faba bean. Differences in fat contents between individual plants were highly significant (P ≤ 0.01), except for differences between flax and rape (P ≤ 0.05), pea and faba bean and poppy and sunflower (non-significant). Apart from rapeseed, markedly higher proportions of polyunsaturated fatty acids were found in other oils but rapeseed had the least content of saturated fatty acids. Legumes had a favourable ratio of n-3:n-6 fatty acids, especially lupin oil (1:4.3), which is in accordance with the recommended ratio 1:5. Sunflower oil is less suitable, with n-3 present in trace concentration. The most significant source of n-3 is flaxseed oil. The study brings new findings regarding oil composition in a wide range of feed components. These data may be used for development of diets for specific purposes and for production of functional food.