FACTORS AFFECTING IN VITRO RUMEN DIGESTION OF FABA BEAN CULTIVARS (Vicia faba L.)

1983 ◽  
Vol 63 (1) ◽  
pp. 89-96 ◽  
Author(s):  
K. E. BUCKLEY ◽  
T. J. DEVLIN ◽  
R. R. MARQUARDT
Keyword(s):  
Vicia Faba ◽  
Faba Bean ◽  
Condensed Tannins ◽  
Dry Matter ◽  
Protein Digestibility ◽  
In Vitro Digestibility ◽  
Protein Concentrate ◽  
Dry Matter Digestibility ◽  
Vicia Faba L

Experiments were conducted investigating the in vitro dry matter digestibility of eight faba bean (Vicia faba L. var. Major and Vicia faba L. var. Minor) cultivars. The testa of the different cultivars had a tannin content of 0−6.4%. The effect of adding condensed tannins on in vitro dry matter digestibility and in vitro protein digestibility of faba bean protein concentrate was also examined. Whole bean in vitro dry matter digestibility was greater (P < 0.05) in tannin-free faba bean cultivars than in those containing tannin. When the cotyledons and testa of some of the cultivars were examined separately, this difference was shown to be largely due to the higher digestibility of testa from the tannin-free cultivar. Regression analysis indicated that the in vitro digestibility of the whole bean was related to both the tannin and lignin contents of the testa. Autoclaving various faba bean fractions decreased (P < 0.05) the in vitro dry matter digestibility of the protein concentrate, whole bean and cotyledons, but had no effect on the digestibility of testa and starch. Adding condensed tannins, isolated from faba bean testa (cv. Diana), to the in vitro fermentation media decreased (P < 0.05) the in vitro dry matter and protein digestibility of the faba bean concentrate. The added tannins may have exerted their effect by binding the substrate protein. Key words: In vitro digestion, faba bean cultivars

scholarly journals The digestibility in piglets of faba bean (Vicia faba L.) as affected by breeding towards the absence of condensed tannins

1992 ◽  
Vol 68 (3) ◽  
pp. 793-800 ◽  
Author(s):  
A. F. B. Van Der Poel ◽  
L. M. W. Dellaert ◽  
A. Van Norel ◽  
J. P. F. G. Helsper
Keyword(s):  
Vicia Faba ◽  
Faba Bean ◽  
Condensed Tannins ◽  
Dry Matter ◽  
Protein Digestibility ◽  
Trypsin Inhibitor Activity ◽  
Positive Effects ◽  
Faba Beans

Seed samples from two near-isogenic faba bean (Vicia faba L.) lines were examined for the levels of so-called anti-nutritional factors (ANF). From the ANF known to be present in faba beans, trypsin inhibitor activity, functional lectins, condensed tannins and pyrimidine glycosides were analysed. It was concluded that the lines differed only in the content of condensed tannins being < 0.5 g/kg and 5.2 (sd 0.2) g/kg for the low (LT)- and high (HT)-tannin lines respectively. In addition, the level of pyrimidine glycosides in the LT line was slightly higher than that in the HT line. The LT line showed a reduced proportion of the seed coat (105 v. 119 g/kg) and a lower seed weight (0.85 v. 1.01 g). The apparent ileal and faecal digestibility values of dry matter and nitrogen from the HT and LT line were determined for piglets which were fed on diets containing chromium oxide as a marker. The mean apparent ileal and faecal digestibility values for dry matter for the LT line were 0.694 and 0.889 and for N 0.828 and 0.879 respectively. For the HT line, these values were approximately 0.05 and 0.10 lower (P > 0.05). A multi-enzyme technique was used to predict the in vitro protein digestibility (IVPD) of the two lines. The IVPD of the LT line was 0.965 and about 0.05 higher than the HT line, confirming the difference in digestibility as measured in vivo. The present study shows the positive effects on digestibility of removal of condensed tannins in faba beans which was achieved by plant breeding.

Amino acid composition and In Vitro digestibility of some Egyptian foods made from faba bean (Vicia faba L)

1986 ◽  
Vol 22 (3) ◽  
pp. 225-233 ◽  
Author(s):  
M.M. Youssef ◽  
M.A. Hamza ◽  
M.H. Abd El-Aal ◽  
Laila A. Shekib ◽  
A.A. El-Banna
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Vicia Faba ◽  
Acid Composition ◽  
Faba Bean ◽  
In Vitro Digestibility ◽  
Vicia Faba L

scholarly journals The effect of cooking on in vitro digestibility of selected legumes

2009 ◽  
Vol 57 (5) ◽  
pp. 13-18
Author(s):  
Ranjani Amarakoon ◽  
Stanislav Kráčmar ◽  
Ignác Hoza ◽  
Pavel Budinský
Keyword(s):  
Glycine Max ◽  
Pisum Sativum ◽  
Dry Matter ◽  
Protein Digestibility ◽  
Cooking Time ◽  
Cooking Methods ◽  
In Vitro Digestibility ◽  
Pressure Cooking ◽  
Dry Matter Digestibility

The aim of this study was to investigate the effect of various cooking methods on nutritional qua­li­ty by evaluating in vitro digestibility of some selected legumes (two cultivars Pisum sativum and Glycine max). Samples were soaked in 0.2% NaHCO3 for 6 hours and then cooked by normal (20, 25, 30 and 35 min) pressure (8, 10, 12 and 14 min) and microwave (8, 10, 12 and 14 min) cooking. In vitro protein and dry matter digestibility were investigated. Pressure cooking and microwave cooking are recommended after soaking with the cooking time between 8–14 mins for P. sativum (Xantos and Svit) and G. max. Based on in vitro protein digestibility of all the cooking treatments, pressure cooking is the most effective.

scholarly journals Penggunaan Cairan Ekstrak Isi Gizzard dan Duodenum Ayam pada Pengukuran Kecernaan In Vitro Daun Turi (Sesbania grandiflora)

2022 ◽  
Vol 11 (3) ◽  
pp. 225
Author(s):  
Ali Mursyid Wahyu Mulyono ◽  
Sri Sukar Yani ◽  
Jizan Fahmia Al Awanis
Keyword(s):  
Dry Matter ◽  
Protein Digestibility ◽  
Control Treatment ◽  
In Vitro Digestibility ◽  
Dry Matter Digestibility ◽  
Sesbania Grandiflora ◽  
Randomized Design ◽  
Completely Randomized Design

Abstract The aim of this study was to examine the use of Gizzard Contents Extracts (GCE) and Duodenum Contents Extracts (DCE) of Chicken on In Vitro digestibility measurements of Turi Leaves (Sesbania grandiflora). The study was designed using a One-way Classification of Completely Randomized Design (CRD) with 4 treatments. Each treatment was repeated three times. Types of treatment in the form of using GCE and DCE, including: (1) control treatments (without GCE or DCE), (2) GCE, (3) DCE, and (4) a mixture of GCE and DCE. The observed variables were Coefficient of Dry Matter Digestibility (CDMD), Coefficient of Organic Matter Digestibility (COMD), and Coefficient of Soluble Protein Digestibility (CSPD). The results showed that the addition of GCE, DCE, and a mixture of GCE and DCE could not increase the CDMD, COMD, and CSPD of Turi Leaves compared to the control treatment. Keywords: Duodenal contents extract; Gizzard content extract; In vitro digestibility; Turi leaves.   Abstrak Penelitian bertujuan untuk mengkaji penggunaan cairan ekstrak isi gizzard (CEIZ) dan duodenum (CEID) ayam pada pengukuran kecernaan in vitro daun turi. Penelitian dirancang menggunakan Rancangan Acak Lengkap (RAL) pola searah dengan 4 perlakuan. Masing-masing perlakuan diulang tiga kali. Macam perlakuan berupa penggunaan penggunaan CEIZ dan CEID ayam, meliputi perlakuan kontrol (tanpa CEIZ maupun CEID), CEIZ, CEID, dan campuran CEIZ dan CEID. Variabel pengamatan berupa koefisien cerna bahan kering (KCBK), koefisien cerna bahan organic (KCBO), dan koefisien cerna protein terlarut (KCPT). Hasil penelitian menunjukkan bahwa perlakuan penambahan cairan ekstrak isi gizzard, duodenum dan campuran keduanya tidak dapat meningkatkan KCBK, KCBO, dan KCPT daun turi dibandingkan dengan perlakuan control. Kata kunci: Cairan ekstrak isi duodenum; Cairan ekstrak isi gizzard;  Daun turi; Kecernaan in vitro.

scholarly journals In Vitro Digestibility of Lamtoro Leaves (Leucaena Leucocephala) In Poultry With Gizzard Fluid And Duodenum

2021 ◽  
Vol 3 (2) ◽  
pp. 92
Author(s):  
Tri Ambarwati ◽  
Ali Mursyid Wahyu Mulyono ◽  
Engkus Ainul Yakin
Keyword(s):  
Organic Matter ◽  
Leucaena Leucocephala ◽  
Dry Matter ◽  
Protein Digestibility ◽  
In Vitro Digestibility ◽  
Duodenal Fluid ◽  
Dry Matter Digestibility ◽  
Randomized Design ◽  
Significant Difference

Protein source feed is the feed that has the biggest share in the nutritional needs of livestock. Lamtoro or Leucaena leucocephala is one of the leaf flours that can be used as an alternative feed ingredient for poultry in the tropics. With its abundant availability and does not compete for its needs with humans and has no selling value so that it can minimize consumption costs for poultry. This study aims to determine the effect of fluid from the digestive tract of chickens on the in vitro digestibility measurement of lamtoro leaves. The study used a completely randomized design (CRD) with a unidirectional pattern with 4 treatments and 3 replications. The treatments consisted of P0 = control, P1 = gizzard fluid, P2 = duodenal fluid and P3 = a mixture of gizzard and duodenal fluid. The results of this study show the average Dry Matter Digestibility Coefficient (%) for the treatment P0, P1, P2 and P3 respectively; 19.276, 29.089, 20.515 and 28.737. Organic Matter Digestibility Coefficient ; 27.702, 36.313, 24.795 and 35.649. Dissolved Protein Digestibility Coefficient ; 39.777, 53.288, 21.145 and 48.737. The results of the statistical test that the administration of lamtoro leaves showed a significant difference (P<0.05) on the digestibility coefficient of dry matter, organic matter and dissolved protein. The conclusion is that the use of gizzard liquid is more effective in increasing the in vitro digestibility of lamtoro leaves.

scholarly journals COMPARISON OF NEAR INFRARED CALIBRATIONS FOR ESTIMATING IN VITRO DIGESTIBILITY IN WHOLE-PLANT CORN HYBRIDS

1987 ◽  
Vol 67 (2) ◽  
pp. 557-562 ◽  
Author(s):  
E. V. VALDES ◽  
R. B. HUNTER ◽  
G. E. JONES
Keyword(s):  
Dry Matter ◽  
Near Infrared ◽  
Mature Stage ◽  
In Vitro Digestibility ◽  
Infrared Reflectance ◽  
Near Infrared Reflectance ◽  
Corn Hybrids ◽  
Dry Matter Digestibility ◽  
Whole Plant

A comparison of two near infrared (NIRA) calibrations (C1 and C2) for the prediction of in vitro dry matter digestibility (IVDM) in whole-plant corn (WPC) was conducted. C1 consisted of 40 WPC samples collected from four locations across Ontario (Brucefield, London, Guelph and Elora). C2 consisted of 90 samples and included the above locations plus Pakenham and Winchester. Nine wavelengths were used in both equations but only three were common in C1 and C2 equations. These wavelengths were 2139 nm, 2100 nm, and 1445 nm, respectively. The predictions of IVDM utilizing both C1 and C2 were good. Coefficients of determination (r2) and standard error of the estimate (SEE) for calibration and prediction sets were 0.91, 1.7; 0.85, 1.7 for C1 and 0.88, 1.6; 0.77, 1.6 for C2 respectively. Regression analysis within location, however, showed low r2 values for the prediction of IVDM for Pakenham and Winchester in both calibrations. The more mature stage of harvest at these locations might be the cause of the poorer predictions. Key words: In vitro digestibility, whole-plant corn, near infrared reflectance

THE IN VITRO DIGESTIBILITY OF PLANT PARTS OF ORCHARDGRASS CLONES WITH ADVANCING STAGES OF MATURITY

1965 ◽  
Vol 45 (5) ◽  
pp. 503-507 ◽  
Author(s):  
D. N. Mowat ◽  
B. R. Christie ◽  
J. E. Winch
Keyword(s):  
Dry Matter ◽  
In Vitro Digestibility ◽  
Plant Parts ◽  
Dry Matter Digestibility ◽  
Total Leaf ◽  
Early Maturing

The in vitro dry matter digestibility (I.V.D.) of the stem and total leaf fractions of four orchardgrass clones was similar at the preheading stage. Even at 100% head emergence, differences in I.V.D. between stems and living leaves were not great with the early-maturing clones. However, wide differences existed between the values for stems and living leaves in mature plants. Heads were only slightly higher than stems in digestibility.Leaf digestibility was lower for those leaves dead or even partially dead. Nevertheless, in mature plants, dead leaves were higher in I.V.D. than heads or stems. Large differences occurred among clones in stem digestibility. However, the variability among clones in leaf digestibility was small.

Differences between the in vitro digestibility of extrusa collected from oesophageal fistulated steers and the forage consumed

2009 ◽  
Vol 49 (7) ◽  
pp. 563 ◽  
Author(s):  
David B. Coates ◽  
Robert J. Mayer
Keyword(s):  
Dry Matter ◽  
Rumen Fluid ◽  
In Vitro Digestibility ◽  
In Vitro Techniques ◽  
Pasture Legumes ◽  
Dry Matter Digestibility ◽  
Significant Difference ◽  
C3 Grasses

In a study that included C4 tropical grasses, C3 temperate grasses and C3 pasture legumes, in vitro dry matter digestibility of extrusa, measured as in vitro dry matter loss (IVDML) during incubation, compared with that of the forage consumed, was greater for grass extrusa but not for legume extrusa. The increase in digestibility was not caused by mastication or by the freezing of extrusa samples during storage but by the action of saliva. Comparable increases in IVDML were achieved merely by mixing bovine saliva with ground forage samples. Differences were greater than could be explained by increases due to completely digestible salivary DM. There was no significant difference between animals in relation to the saliva effect on IVDML and, except for some minor differences, similar saliva effects on IVDML were measured using either the pepsin–cellulase or rumen fluid–pepsin in vitro techniques. For both C4 and C3 grasses the magnitude of the differences were inversely related to IVDML of the feed and there was little or no difference between extrusa and feed at high digestibilities (>70%) whereas differences of more than 10 percentage units were measured on low quality grass forages. The data did not suggest that the extrusa or saliva effect on digestibility was different for C3 grasses than for C4 grasses but data on C3 grasses were limited to few species and to high digestibility samples. For legume forages there was no saliva effect when the pepsin–cellulase method was used but there was a small but significant positive effect using the rumen fluid–pepsin method. It was concluded that when samples of extrusa are analysed using in vitro techniques, predicted in vivo digestibility of the feed consumed will often be overestimated, especially for low quality grass diets. The implications of overestimating in vivo digestibility and suggestions for overcoming such errors are discussed.

Sign in / Sign up

Export Citation Format

Share Document