Amino acid digestibility and metabolisable energy of spring and winter faba beans grown on two sites and effects of dehulling in caecectomised laying hens
| Autor: | Knut Schmidtke, Markus Rodehutscord, Guido Lux, Ahmad Ibrahim, Wolfgang Siegert, Wolfgang Link, Jens Hartung, Nadine Nautscher |
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| Rok vydání: | 2021 |
| Předmět: |
Food Handling
030309 nutrition & dietetics Biology 03 medical and health sciences chemistry.chemical_compound Animal science Animals Tannin Dry matter Amino Acids 2. Zero hunger chemistry.chemical_classification 0303 health sciences Nutrition and Dietetics 0402 animal and dairy science 04 agricultural and veterinary sciences Animal Feed 040201 dairy & animal science Vicia faba Amino acid Vicine chemistry Seeds Animal Nutritional Physiological Phenomena Digestion Female Seasons Energy Metabolism Chickens Agronomy and Crop Science Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 102:920-930 |
| ISSN: | 1097-0010 0022-5142 |
| Popis: | BACKGROUND The variation in amino acid (AA) digestibility and metabolisable energy (MEN ) in four spring and four winter faba bean genotypes differing in vicine/convicine (V/C) concentrations grown on two sites was investigated in caecectomised LSL-Classic laying hens. Effects of dehulling one faba bean genotype were also examined. Diets containing one out of 17 faba bean variants each and a basal diet were fed to ten caecectomised laying hens in a row-column design to achieve five replicates per diet. RESULTS Ranges and levels of digestibility of the hulled variants differed widely among AA with the lowest and highest range determined for Arg (90-93%) and Cys (-12-65%), respectively. MEN ranged between 10.3 and 12.3 MJ kg-1 dry matter. Lower MEN and digestibility of Cys, Glx, Phe, Pro, Tyr, and Val (P |
| Databáze: | OpenAIRE |
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