ORIGINAL PAPER
Effects of fermentation of narrow-leafed lupine (L. angustifolius)
seeds on their chemical composition
and physiological parameters in rats
| 1 | Poznań University of Life Sciences, Department of Animal Nutrition and Feed Management, Wołyńska 33, 60-637 Poznań, Poland |
| 2 | Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-747 Olsztyn, Poland |
CORRESPONDING AUTHOR
M. Kasprowicz-Potocka
Poznań University of Life Sciences, Department of Animal Nutrition and Feed Management, Wołyńska 33, 60-637 Poznań, Poland
Poznań University of Life Sciences, Department of Animal Nutrition and Feed Management, Wołyńska 33, 60-637 Poznań, Poland
Publication date: 2016-12-15
J. Anim. Feed Sci. 2016;25(4):326–334
KEYWORDS
ABSTRACT
The aim of the study was to determine the effects of fermentation
of Lupinus angustifolius seeds with yeasts and multibacterial preparation
on their chemical and microbial composition, protein digestibility and selected
gut and lipid blood parameters in rats. Contents of nutrients, fibre fractions, alkaloids,
oligosaccharides, amino acids and phytate in raw (RL) and fermented (FL)
lupine seeds were determined. The RL and FL seeds and soyabean oil meal
were used as the only protein supplements in wheat diets and fed for 4 weeks
to 3 groups of 8 male Wistar rats, approximately 7-week-old. Apparent total tract
digestibility of protein (ATTD), intestinal tissue and digesta weights, caecal metabolites
concentrations and lipid profile in blood were determined. Fermentation
did not affect or induced small changes in crude protein, ash, fat, total alkaloids
and phytate P concentrations whereas it eliminated oligosaccharides, reduced
considerably true protein and increased crude fibre, NDF and ADF contents.
The ATTD of dietary protein was higher in rats fed FL than RL diet. Feeding
FL vs RL did not affect intestinal tissue weight, decreased caecal and colon
digesta weights, decreased pH and activity of α-galactosidase, and increased
that of xylosidase in caecal digesta. The short chain fatty acids (SCFA) caecal
concentration and profile were not affected by fermentation whereas pools of
acetate, butyrate and total SCFA were lowered. Total triacylglycerols blood level
did not differ between FL and RL group, nevertheless total cholesterol and HDL
concentration were higher in FL fed rats.
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