• Asian-Australasian Journal of Animal Sciences
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• v.11 no.5
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• pp.503-509
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• 1998

Whole faba beans (WFB) were dry roasted at different temperatures of 110, 130 and $150^{\circ}C$ for 15, 30 and 45 minutes (min) to determine the optimal heating conditions to increase bypass starch as glucose source which may be a limiting nutrient in high producing dairy cattle. Ruminant degradation characteristics of starch (St) of WFB were determined using in sacco method in 6 dairy cows fed 60% hay and 40% concentrate. Measured characteristics of St were soluble (washable) fraction (S), potentially degradation fraction (D) and the rate of degradation (Kd) of the insoluble but degradable St fraction. Based on measurement of these characteristics, percentage bypass starch (%BSt) and bypass starch (BSt) were calculated. Degradability of starch in the rumen was reduced by dry roasting at temperature of 130 and $150^{\circ}C$ and increased at $110^{\circ}C$. S varied from 50.0% in the raw whole faba beans (RWFB) and 53.7% in $110^{\circ}C$/15 min to 18.2% in $150^{\circ}C$/45 min. D varied from 49.9% in RWFB and 46.3% in $110^{\circ}C$/15 min to 81.8 % in $150^{\circ}C$/45 min. Kd varied from 9.8% in RWFB and 11.0% in the $110^{\circ}C$/30 min to 4.2 in $150^{\circ}C$/45 min. All these effects resulted in increasing %BSt from 22.1% in the $110^{\circ}C$/45 min and 23.9% in RWFB to 49.9% in the $150^{\circ}C$/45 min. Therefore BSt increased from 91.4 g/kg and 98.4 g/kg to 199.9 g/kg respectively. Dry roasting at $110^{\circ}C$ increased the starch rumen degradation. Treatment at higher temperature (130 and $150^{\circ}C$) decreased rumen degradation of starch and seemed to be linear up to highest values tested. No optimal dry roasting conditions of treatment could be determined at this stage. It may be concluded that dry roasting at temperatures of 130 and $150^{\circ}C$ was effective in shifting starch degradation from rumen to intestine to increase bypass starch.

• Asian-Australasian Journal of Animal Sciences
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• v.11 no.1
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• pp.35-42
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• 1998

Whole faba beans (WFB) were dry roasted at different temperatures (110, 130, $150^{\circ}C$) for 15, 30, 45 minutes to determine the optimal heating conditions of time and temperature to increase nutritional value. Ruminant degradation characteristics of crude protein (CP) of WFB were determined by the nylon bag incubation technique in dairy cows fed 60% hay and 40% concentrate. Measured characteristics of crude protein (CP) were soluble (washable) fraction (S), undegradable fraction (U), lag time (T0), potentially degradable fraction (D) and the rate of degradation (Kd) of insoluble but degradable fraction. Based on measured characteristics, percentage bypass crude protein (%BCP) and bypass crude protein (BCP in g/kg) were calculated. Degradability of CP was reduced by dry roasting (p < 0.01). S was reduced rapidly with increasing time and temperature, from 49.0% in the raw WFB (RWFB) to 26.3% in $150^{\circ}C/45$ min. D varied from 50.7% in RWFB to 73.7% in $150^{\circ}C/45^{\prime}$. U varied from 0% in $130^{\circ}C/45^{\prime}$, $150^{\circ}/30^{\prime}$ and $150^{\circ}/45^{\prime}$ to 0.66% in $110^{\circ}/45^{\prime}$ (0.24% for the RWFB). Lag time (T0) varied from 1.58 h in $130^{\circ}C/30^{\prime}$ to 2.40 h in $150^{\circ}C/45^{\prime}$ (1.87 h for RWFB). Kd varied from 24.2% in the $110^{\circ}C/30^{\prime}$ to 4.3% in $150^{\circ}C/45^{\prime}$ (21.4% for the RWFB). Kd was significantly reduced with time and temperature. All these effects resulted in increasing % BCP from 8.9% in the $110^{\circ}C/45^{\prime}$, 11.3% in the RWFB to 43.1% in the $150^{\circ}C/45$. Therefore BCP increased from 31.3 and 39.9 to 148.4 g/kg respectively. Both %BCP and BCP at $150^{\circ}C/45$ increased nearly 4 times over the raw faba beans. The effects of dry roasting temperature and time on %BCP and BCP seemed to be linear up to the highest values tested. Therefore no optimal dry roasting conditions of time and temperature could be determined at this stage. It was concluded that dry roasting was effective in shifting crude protein degradation from rumen to intestine to reduce unnecessary nitrogen (N) loss in the rumen. To determine the optimal treatment, the digestibility of each treatment should be measured in the next trial using mobile bags technique.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.7
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• pp.1054-1062
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• 1999

The effects of dry roasting whole faba beans (WFB) and whole lupin seeds (WLS) at 110, 130 or $150{^{\circ}C}$ for 15, 30 or 45 min on rumen (RDCP%), estimated intestinal (IDCP%) and total tract disappearance of CP (TDCP%) and intestinal availability (IARUCP%) of rumen undegraded CP (RUCP%) were determined. The RDCP values were estimated by in sacco technique by incubating nylon bags for 8, 12 and 24 h in the rumen of dairy cows. The IDCP and IARUCP values were estimated using a sequence of ruminal incubation, in vitro incubation in acid-pepsin for 1 h and then in pancreatin for 24 h of three-step in vitro procedure technique. Dry roasting at 130 and $150^{\circ}C$ decreased RDCP with correspondingly increasing IDCP. The IDCP value generally increased from 12.3(raw) to 8.6, 14.8 and 39.6% (WFB) and from 28.3 (raw) to 33.7, 36.2 and 56.2% (WLS) at 8 h rumen incubation; from 2.9 (raw) to 2.9, 4.6 and 23.3% (WFB) and from 19.6 (raw) to 19.0, 24.0 and 46.6% (WLS) at 12 h rumen incubation; from 1.3 (raw) to 1.9, 1.7 and 11.0% (WFB) and from 4.4 (raw) to 4.2, 10.7 and 36.7% (WLS) at 12 h rumen incubation as the temperatures rose to 110, 130 and $150{^{\circ}C}$ respectively. The TDCP values were always high and increased by time in the rumen, the average values of which were 97.9, 96.6; 99.2, 96.9 and 99.6, 98.7% for WFB and WLS, respectively, at 8, 12 and 24 h rumen incubation. But within the same retention time, TDCP was generally unchanged. The average IARUCP increased from 87.3 (raw) to 87.4, 88.7 and 92.0% (WFB); from 87.6 (raw) to 88.9, 91.5 and 93.0% (WLS) at roasting temperatures of 110, 130 and $150{^{\circ}C}$, respectively. It was concluded that dry roasting can shift the digestion of CP from rumen to the lower gastrointestinal tract without depressing the digestion of RUCP. The best processing condition in this study was dry roasting at $150{^{\circ}C}$ for 45 min in terms of effects on the disappearances and availability of CP. Research data on intestinal availability of individual amino acids need to be further investigated.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.6
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• pp.871-880
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• 1999

The effects of dry roasting (110, 130, $150^{\circ}C$ for 15, 30, 45 min) on potential ruminant protein nutritional values in terms of: a), rumen bypass protein (BCP); b), rumen bypass starch (BST); c), fermented organic matter (FOM); d), true absorbed bypass protein (ABCP); e) microbial protein synthesized in the rumen based on available energy (E_MP); f), microbial protein synthesized in the rumen based on available nitrogen (N_MP); g), true protein supplied to the small intestine (TPSI); h), true absorbed rumen synthesized microbial protein (AMP); i), endogenous protein losses (ENDP); j), true digested protein in the small intestine (DVE); k), degraded protein balance (OEB) of whole lupin seeds (WLS) and faba beans (WFB) were evaluated by the new Dutch DV/OEB protein evaluation system. Dry roasting significantly increased BCP, BST, TPSI, ABCP, DVE (p<0.001) and decreased FOM, E_MP, AMP, N_MP and OEB (p<0.001) with increasing temperatures and times except that when temperature was at $110^{\circ}C$. The values of BCP, BST, TPSI, ABCP and DVE at $150^{\circ}C/45min$ for WLS and WFB were increased 2.2, 3.7; -, 2.0; 1.7, 1.7; 2.3, 3.7 and 1.7, 1.7 times and the values of FOM, E_MP, AMP, N_MP and OEB at $150^{\circ}C/45min$ for WLS and WFB were decreased by 15.3, 25.8; 18.1, 25.8; 18.7, 25.8; 54.6, 41.6 and 82.3% 54.7%, respectively, over the raw WLS and WFB. The results indicated that though dry roasting reduced microbial protein synthesis due to reducing FOM, TPSI didn't decrease but highly increased due to increasing BCP more than enough for compensation of the microbial protein decreasing. Therefore the net absorbable DVE in the small intestine was highly increased. The OEB values were significantly reduced for both WLS and WFB but not to the level of negative. It indicated that microbial protein synthesis might not be impaired due to the sufficient N supplied in the rumen, but the high positive OEB values in the most treatments except of $150^{\circ}C$ for 30 and 45 min of WLS (The OEB values: 54.8 and 26.0 g/kg DM) indicated that there were the large amounts of N loss in the rumen. It was concluded that dry roasting at high temperature was effective in shifting protein degradation from rumen to intestines and it increased the DVE values without reaching the negative OEB values. No optimal treatment was found in WLS due to the too high OEB values in all treatments. But dry roasting at $150^{\circ}C$ for 30 and 45 min might be optimal treatments for WLS due to the very lower OEB values.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.10
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• pp.1377-1387
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• 2000

Two laboratory techniques: (1) an in vitro method with two procedures for measuring protein degradabilities and (2) an in vitro method with three procedures for measuring protein solubility, were investigated to determine which laboratory techniques could most accurately predict the quantity of rumen protein degradation kinetics of legume seeds after dry roasting under various conditions, in terms of (1) rumen protein disappearance ($D_j$, where j=0, 2, 4, 8, 12, 24 and 48 h incubation), (2) rumen protein effective degradability (EDCP), (3) the parameters describing rumen degradation characteristics (the soluble fraction: S, the potentially degradable fraction: D, undegradable fraction: U, lag time: T0 and the degradation rate: Kd) and (4) rumen bypass protein (BCP), which were determined by the method accepted internationally at present, in sacco nylon bag technique using the standardized Dutch method. Feeds evaluated were the raw and dry roasted whole faba (Vicia faba) beans (WFB) and whole lupin (Lupinus albus) seeds (WLS), each was dry roasted under various conditions (at 110, 130 or $150^{\circ}C$ for 15, 30 or 45 min). In vitro protein degradability ($D_1$_Auf and $D_{24}$_Auf) were determined using the modified Aufr re method by enzymatic hydrolysis for 1 h and 24 h using a protease extracted from Streptomyces griseus in a borate-phosphate buffer. In vitro protein solubility ($bf_1$_S, $bf_2$_S, $bf_3$_S) was measured in a borate-phosphate buffer with three different procedures. Results from laboratory techniques (in vitro) were correlated and linearly regressed with in sacco results. Of the three procedures of in vitro protein solubility evaluated, none of them could predict in sacco results with good precision. The highest Pearson correlation coefficient ($R^2$) was less than 0.50. Of two procedures of in vitro protein degradability studied, the $D_1$_Auf values were closely correlated with in sacco parameters: Kd, EDCP and %BCP with high R' values: 0.82, 0.85 and 0.85, respectively, and closely correlated with in sacco $D_j$ at 2, 4, 8 and 12 h rumen incubation with high $R^2$ values: 0.83, 0.91, 0.93 and 0.83, respectively. The $D_{24}$_Auf values could not predict in sacco results. The highest $R^2$ value was less then 0.40. These results indicated that in vitro protein solubility measured in borate-phosphate failed to identify differences in the rate and extent of protein degradation of legume seeds after dry roasting under various conditions and thus should not be used to predict rumen degradation, particularly for heat processed feedstuffs. But in vitro protein degradability using the modified Aufr re method by enzymatic hydrolysis for 1 h or possibly an intermediate time (>1 h and <24 h) is a promising laboratory procedure to detect effectiveness of dry roasting legume seeds on rumen protein degradation characteristics and could be used as a simple laboratory method to predict the rate and extent of protein degradation in the rumen in sacco with high accuracy. The equations to predict EDCP, Kd and BCP of dry roasted legume seeds (WLS and WFB) under various conditions are as follow: For both: EDCP (%)=-1.37+1.06*$D_1$_Auf ($R^2=0.85$, p<0.01). For both: Kd (%/h)=-21.81+0.49*$D_1$_Auf ($R^2=0.82$, p<0.01). For both: %BCP=103.37-1.07*$D_1$_Auf ($R^2=0.85$, p<0.01).

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.4
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• pp.537-543
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• 1999

Whole horse beans (Vicia faba cv. Alfred) (WHB) were pressure toasted at different temperatures of 100, 118 and $136^{\circ}C$ for 3, 7, 15 and 30 minutes in order to determine an optimal heating conditions to increase bypass starch (BPSt) as glucose source which is usually limiting nutrient in highly producing dairy cows in the Netherlands. Starch (St) Ruminal Degradative Kinetics and Fermentation Characteristics of (SRDC) of WHB were determined using in sacco technique in 4 lactating dairy cows fed 47% hay and 53% concentrate according to Dutch dairy cow requirements. Measured characteristics of St were soluble fraction (S), potentially degradable fraction (D) and rate of degradation (Kd) of insoluble but degradable fraction. Based on measured characteristics, percentage bypass starch (BPSt) was calculated according to the Dutch new feed evaluation system: the DVE/OEB system. Pressure toasting temperatures significantly affected starch gelatinization (p<0.01). Degradability of Starch in the rumen was highly reduced by pressure toasting (p<0.01). S varied from 58.2% in the raw WHB (RWHB as a control) to 19.6% in $136^{\circ}C/15min$. S was reduced rapidly with increasing time and temperature (p<0.01). D varied from 41.8% in RWHB to 80.5% in $136^{\circ}C/15min$. D fraction was enormously increased with increasing time and temperature (p<0.01). Kd varied from 4.9%h in RWHB to 3.4%/h in $136^{\circ}C/15min$. All these effects resulted in increasing %BPSt from 29.0% in RWHB to 53.1% in $136^{\circ}C/15min$. Therefore BPSt increased from 93.5 g/kg in RWHB to 173.5 g/kg in $136^{\circ}C/15min$. The effects of pressure toasting on %BPSt and BPSt seemed to be linear up to the highest values tested. Therefore no optimal pressure toasting conditions could be determined at this stage. But among 10 treatments, The treatment of $136^{\circ}C/15min$was the best with the highest BPSt content. It was concluded that pressure toasting was effective in shifting starch degradation from rumen to small intestine to increase bypass starch.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.7
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• pp.1092-1099
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• 2007

Two experiments were conducted to determine the additivity of apparent or true digestibility of phosphorus (P) in soybean meal (SBM), peas, faba beans, corn, oats, broken rice meal, rough rice meal, buckwheat, and sorghum for growing pigs. Chromic oxide (0.3%) was used as a digestion marker in both experiments. Each experiment lasted for 12 d, which consisted of a 7-d dietary adaptation period followed by a 5-d fecal collection period. Experiment 1 involved 6 diets: the SBM-based control diet; 4 diets with corn, oats, rough rice meal and broken rice meal substituted for SBM; and an additional diet with a representative mixture of the 5 ingredients. In Experiment 2, 6 diets were prepared similarly, except that the tested ingredients besides SBM were faba beans, peas, buckwheat, and sorghum. In each experiment, six barrows with an initial average individual BW of 20.5 kg were fed one of the six diets according to a $6{\times}6$ Latin square design. The apparent and true P digestibility values for the nine tested ingredients were determined by the substitution method. There were no differences (p>0.05) between the determined and the predicted true P digestibility values for the mixture of ingredients in Experiments 1 and 2. However, the determined and the predicted apparent P digestibility values for the mixture of ingredients differed (p = 0.059) in Experiment 1, but not in Experiment 2. These results indicate that true P digestibility values are additive in ingredients containing low levels of phytate phosphorus and anti-nutritional factors, whereas the apparent P digestibility values are not always additive in single feed ingredients for growing pigs.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.7
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• pp.974-981
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• 2002

Faba beans (vicia faba) (FB) and lupin seeds (Lupinus Albus) (LS) were dry roasted at three temperatures (110, 130, $150^{\circ}C$) for 15, 30 or 45 min to determine the effects of dry roasting on rumen degradation of crude protein and starch free organic matter ($^{PSF}OM$). Rumen degradation characteristics of $^{PSF}OM$ were determined by the nylon bag incubation technique in dairy cows fed 60% hay and 40% concentrate. Measured characteristics of $^{PSF}OM$ were undegradable fraction (U), degradable fraction (D), soluble fraction (S), lag time (T0), and the rate of degradation (Kd). Based on the measured characteristics, rumen availability ($RA^{PSF}OM$) and bypass $^{PSF}OM$ ($B^{PSF}OM$) were calculated. Dry roasting did not have a greater impact on rumen degradation characteristics of $^{PSF}OM$ (p>0.05). S varied from 32.1 (raw) to 30.0, 27.8, 30.8% (LS) and 15.4 (raw) to 14.4, 20.8, 20.9% (FB); D varied from 65.4 (raw) to 66.3, 66.9, 55.9% (LS) and 54.9 (raw) to 55.0, 51.0, 64.7% (FB); U varied from 2.6 (raw) to 7.3, 7.0, 7.7% (LS) and 29.7 (raw) to 30.6, 28.2, 14.4% (FB); Kd varied from 6.0 (raw) to 7.3, 7.0, 7.7% (LS) and 22.4 (raw) to 24.4, 21.1, 7.9% (FB); $B^{PSF}OM$ varied from 35.5 (raw) to 33.8, 36.6, 38.2% (LS) and 41.3 (raw) to 41.5, 39.7, 47.6% (FB) at 110, 130 and $150^{\circ}C$, respectively. Therefore dry roasting did not significantly affect $RA^{PSF}OM$, which were 353.7, 367.9, 349.6, 336.9 (g/kg DM) (LS) and 12.82, 127.0, 133.7, 117.1 (g/kg DM) (FB) at 110, 130 and $150^{\circ}C$, respectively. These results alone with our previously published reports indicate dry roasting had the differently affected pattern of rumen degradation characteristics of various components in LS and FB. It strongly increased bypass crude protein (BCP) and moderately increased starch (BST) with increasing temperature and time but least affected $^{PSF}OM$. Such desirable degradation patterns in dry roasted LS and FB might be beneficial to the high yielding cows which could use more dry roasted $^{PSF}OM$ as an energy source for microbial protein synthesized in the rumen and absorb more amino acids and glucose in the small intestine.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.9
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• pp.1361-1366
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• 2008

One-hundred and twenty Ischia grey rabbits, traditionally raised in pits, were equally divided after weaning (32 days) into three groups: group C, housed in cages (4 rabbits/cage) and fed a commercial concentrate; group GF, housed as C group and fed grasses collected on the island and crushed faba beans supplemented with an appropriate mineral vitamin mix; group P, housed in pits (8 rabbits/pit) and fed as GF group. Feed intake was recorded daily and live weight monthly up to slaughter (92 days). At slaughter, 10 rabbits per group were used to measure carcass and meat traits. The carcasses were weighed and measured according to the standard procedures and meat samples from the Longissimus dorsi and left hind leg were analysed for water holding capacity and chemical composition, respectively. During the entire trial, group C consumed significantly (p<0.01) a higher quantity of feed than the other groups (126.1 vs. 63.4 and 66.5 g/d, resp. for groups C, GF and P) and at slaughter showed a significantly (p<0.01) higher body weight (2,529.7 vs. 1,324.4 and 1,375.4 g, resp. for groups C, GF and P). Significant differences (p<0.01) were found also for dressing out percentage (68.6 vs. 66.6 and 66.9%, resp. for groups C, GF and P) and for meat chemical composition, in particular lipid percentage (4.13 vs. 1.84 and 1.93%, resp., for groups C, GF and P, p<0.01) and moisture (73.7 vs. 76.4 and 76.3%, resp. for groups C, GF and P, p<0.01). The results suggest the opportunity to obtain heavier animals raised in the pits if their diets were integrated with commercial feed.