The effect of protease and Bacillus licheniformis on nutritional value of pea, faba bean, yellow lupin and narrow-leaved lupin in broiler chicken diets

2020 ◽  
Vol 61 (3) ◽  
pp. 287-293 ◽  
Author(s):  
M. Hejdysz ◽  
S. A. Kaczmarek ◽  
M. Kubiś ◽  
Z. Wiśniewska ◽  
S. Peris ◽  
...  
Keyword(s):  
Bacillus Licheniformis ◽  
Faba Bean ◽  
Broiler Chicken ◽  
Nutritional Value ◽  
Yellow Lupin

scholarly journals Effect of Thermal Processing on Color, Phenolic Compounds, and Antioxidant Activity of Faba Bean (Vicia faba L.) Leaves and Seeds

Antioxidants ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1207
Author(s):  
Shu-Cheng Duan ◽  
Soon-Jae Kwon ◽  
Seok-Hyun Eom
Keyword(s):  
Antioxidant Activity ◽  
Faba Bean ◽  
Nutritional Value ◽  
Cooking Methods ◽  
Thermal Treatments ◽  
Nutritional Values ◽  
Beneficial Effects ◽  
Young Leaves ◽  
Dry Heating ◽  
Positive Correlations

The leaves and seeds of the faba bean are good sources of L-3,4-dihydroxyphenylalanin (L-dopa), and are usually eaten with thermal cooking methods. However, little information is available on the effect of thermal treatments on their nutritional value. We compared the changes in color, contents of L-dopa, vitamin C (Vc), total phenolics (TP), total flavonoids (TF) and antioxidant activity after dry heating or steaming faba bean leaves and seeds. The young leaves provided higher values of all the estimate factors, regardless of the thermal treatment. Steaming significantly degraded nutritional values of the leaves, but less changed in seeds, whereas dry heat maintained these attributes. The contents of L-dopa, Vc, TP and TF were shown to have strongly positive correlations with antioxidant activity in the leaves, whereas only L-dopa content was positively correlated with antioxidant activity of the seeds. Faba leaves contained relatively high L-dopa which possessed strong antioxidant activity compared to the Vc. As L-dopa is an important contributor to the antioxidant activity of faba leaves and seeds, consuming L-dopa from leaves may provide beneficial effects not only regarding Parkinson’s Disease.

scholarly journals Broiler Breeder Performance in The Final Phase of Grower

JURNAL TERNAK ◽  
2021 ◽  
Vol 12 (2) ◽  
pp. 36
Author(s):  
Tetty Barunawati Siagian ◽  
Nabilah Khoirunnisa Nugraheni
Keyword(s):  
Broiler Chicken ◽  
Nutritional Value ◽  
Bodyweight Gain ◽  
Conversion Ratio ◽  
Feed Conversion Ratio ◽  
Feed Consumption ◽  
Feed Conversion ◽  
Final Phase ◽  
High Quality ◽  
Broiler Breeder

One of the comestibles that have high nutritional value and are easy to obtain is chicken. The higher demand for chicken must be accompanied by an increase in production. It is important for the breeder of broiler chicken to choose high quality Day Old Chick (DOC) from the broiler breeder which also has high quality and productivity. The type of broiler breeder that is grown in PT. Karya Indah Pertiwi is Ross 308. Observations were made when the chickens were 18th to 21st weeks old in 6 henneries totaling about 10,000 chickens. The performance of broiler breeder observed were feed consumption, bodyweight gain, feed conversion ratio, and uniformity. Feed consumption of broiler breeder at 18th to 21st week was 659.4 g/chicken, 700,583 g/chicken, 742,116 g/chicken, 767.2 g/chicken. Bodyweight gain at 18th to 21st week was 143.51 g/chicken, 193.3 g/chicken, 63.43 g/chicken, 167.96 g/chicken. Feed conversion ratio at 18th to 21st week was 4.5, 3.6, 11.6, 4.5. The uniformity at 18th to 21st week was 77%, 81%, 81%, 81%. In conclusion, the value of feed consumption for broiler breeder at PT. Karya Indah Pertiwi was increasing every week. Bodyweight gain at 20th week was lower than 18th, 19th, and 21st week. The value of feed conversion ratio at 20th week was higher than at 18th, 19th, and 21st week. Chicken uniformity value at 18th week was not good it was at 77%, while at the 19th, 20th, and 21st week it was quite good at 81%.

scholarly journals Agronomy, Nutritional Value, and Medicinal Application of Faba Bean (Vicia faba L.)

2019 ◽  
Vol 5 (4) ◽  
pp. 170-182 ◽  
Author(s):  
Fatemeh Etemadi ◽  
Masoud Hashemi ◽  
Allen V. Barker ◽  
Omid Reza Zandvakili ◽  
Xiaobing Liu
Keyword(s):  
Vicia Faba ◽  
Faba Bean ◽  
Nutritional Value ◽  
Vicia Faba L

scholarly journals Nutritional value of wet extruded full-fat soybean and its effects on broiler chicken performance

2013 ◽  
Vol 22 (3) ◽  
pp. 410-422 ◽  
Author(s):  
Seyed Ali Mirghelenj ◽  
Abolghasem Golian ◽  
Hassan Kermanshahi ◽  
Ahmad Reza Raji
Keyword(s):  
Broiler Chicken ◽  
Nutritional Value

The nutritional value of yellow lupin (Lupinus luteus L.) for broilers

2016 ◽  
Vol 222 ◽  
pp. 43-53 ◽  
Author(s):  
S.A. Kaczmarek ◽  
M. Hejdysz ◽  
M. Kubis ◽  
M. Kasprowicz-Potocka ◽  
A. Rutkowski
Keyword(s):  
Nutritional Value ◽  
Lupinus Luteus ◽  
Yellow Lupin

scholarly journals Nutritional evaluation of mixed wheat–faba bean pasta in growing rats: impact of protein source and drying temperature on protein digestibility and retention

2019 ◽  
Vol 121 (5) ◽  
pp. 496-507 ◽  
Author(s):  
Karima Laleg ◽  
Jérôme Salles ◽  
Alexandre Berry ◽  
Christophe Giraudet ◽  
Véronique Patrac ◽  
...  
Keyword(s):  
Faba Bean ◽  
Nutritional Value ◽  
Protein Quality ◽  
Wheat Gluten ◽  
Protein Digestibility ◽  
Casein Diet ◽  
Drying Temperature ◽  
Growing Rats ◽  
Bean Flour ◽  
Branched Amino Acids

AbstractThis study aimed to evaluate the nutritional value of pasta enriched with legume or wheat gluten proteins and dried at varying temperature. A total of four isonitrogenous experimental diets were produced using gluten powder/wheat semolina (6/94, g/g) pasta and faba bean flour/wheat semolina (35/65, g/g) pasta dried at either 55°C (GLT and FLT, respectively) or 90°C (FVHT and GVHT, respectively). Experimental diets were fed to ten 1-month-old Wistar rats (body weight=176 (sem 15) g) for 21 d. Growth and nutritional, metabolic and inflammatory markers were measured and compared with an isonitrogenous casein diet (CD). The enrichment with faba bean increased the lysine, threonine and branched amino acids by 97, 23 and 10 %, respectively. Protein utilisation also increased by 75 % (P<0·01) in FLT in comparison to GLT diet, without any effect on the corrected faecal digestibility (P>0·05). Faba bean pasta diets' corrected protein digestibility and utilisation was only 3·5 and 9 %, respectively, lower than the CD. Growth rate, blood composition and muscle weights were not generally different with faba bean pasta diets compared with CD. Corrected protein digestibility was 3 % lower in GVHT than GLT, which may be associated with greater carboxymethyllysine. This study in growing rats clearly indicates improvement in growth performance of rats fed legume-enriched pasta diet compared with rats fed gluten–wheat pasta diet, regardless of pasta drying temperature. This means faba bean flour can be used to improve the protein quality and quantity of pasta.

Hagberg falling number and the nutritional value of wheat in broiler chicken diets

2007 ◽  
Vol 48 (1) ◽  
pp. 12-20 ◽  
Author(s):  
H. Hetland ◽  
A.K. Uhlen ◽  
K.H.K. Viken ◽  
T. Krekling ◽  
B. Svihus
Keyword(s):  
Broiler Chicken ◽  
Nutritional Value ◽  
Falling Number ◽  
Hagberg Falling Number
Sign in / Sign up

Export Citation Format

Share Document