Abstract
Simple SummaryThe demand of vegetable protein is currently very high, both for human and animal nutrition. Soybean meal is the most used protein source in ruminant nutrition. Many Leguminosae seeds (i.e., faba bean, lupin, proteic pea), rich in protein and energy, are considered a valid alternative, especially in the organic production system. In this paper the physical and nutritional characteristics of eight varieties of Vicia Faba bean (four local and four commercial) were evaluated. To evaluate the digestive utilization an in vitro trial was carried out, incubating each substrate with an inoculum made up of bovine buffered rumen liquor for 48 h at 39 °C under anaerobiosis. The gas produced within the incubation period was registered, the dry matter digestibility and volatile fatty acid at the end of fermentation were determined. The results of this investigation confirm the possibility of using local faba bean varieties in ruminant nutrition with the advantages that, being local natural resources, they are better adapted to the climate and agronomic conditions and limit the environmental impact.Faba bean is an important vegetable protein source for ruminant diets. This research aimed to compare the nutritional characteristics of four commercial and four local cultivars in order to better characterise the local ones and promote their use in animal nutrition. The seeds’ weight and the chemical composition, including starch and the energy, was evaluated. The in vitro fermentation characteristics were studied for 48 h using bull’s rumen fluid as inoculum. All the varieties showed the values’ weight corresponding to the specific botanical typology. The varieties significantly differed for protein, starch and lignin (p < 0.01) and structural carbohydrates (p < 0.05) concentration. No significant differences were observed for energy content. All the in vitro fermentation parameters resulted significantly different among the varieties. Organic matter degradability ranged between 89.9% and 85.1% and the potential gas production from 367 to 325 mL/g. The Pearson’s analysis showed significant correlation between morphological characteristics, chemical data and in vitro fermentation parameters. In conclusion, this investigation confirms the possibility of using local faba bean varieties (i.e., Aquino, Castrocielo, 13#5, 4#4) in ruminant nutrition with the advantage that, being local natural resources, they are better adapted to the climate and agronomic conditions and limit environmental impact.
Highlights
Grain legumes, both rich in protein and energy, have numerous and valuable uses in feed materials, as well as in food production [1]
For the varieties tested in our study, the seed size, chemical composition, as well as the in vitro fermentation characteristics, fall into the range reported in the literature [26,27]
In a previous study [13] we suggested associating a protein source richer in rumen un-degradable protein to faba beans immediately after weaning
Summary
Both rich in protein and energy, have numerous and valuable uses in feed materials, as well as in food production [1]. Many Leguminosae seeds (i.e., faba bean, lupin, proteic pea) are mainly considered a valid protein source, but the high starch content should be taken into consideration [2]. These seeds are used as an alternative to soybean meal in the organic production system [3] and their cultivation is promoted by the European Union [4]. Faba bean (Vicia faba spp.) is grown worldwide as a source of protein and starch for humans and animals [5]. Vicia faba L. is an auto-diploid plant and it is classified into three main botanical types according to seed dimensions (g/n of seeds): major Herz, higher than 1000/1000, minor Beck, up to 700/1000 and equina Pers. 700–1000/1000 [8]
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