Abstract
The growth and physiological responses of the rats to diet supplemented with raw and Candida utilis-fermented yellow and blue lupin seeds were determined. The diets containing soya bean meal, raw and fermented blue and yellow lupin were administered to eight rats in each diet group for four weeks. Yellow lupin seeds in the diets of rats improved significantly (p<0.05) feed intake, protein digestibility, body mass gain and protein efficiency ratio in comparison with blue lupin seeds. On the contrary, blue lupin seeds affected significantly (p<0.05) gastrointestinal fermentation processes in comparison with yellow lupin seeds. Fermentation of lupin seeds increased crude protein content and reduced phytate and oligosaccharide content. In the fermented products, a higher number of lactic acid bacteria and yeasts but reduced number of coliform bacteria was found. Fermentation by Candida utilis positively (p<0.05) affected protein digestibility of feed, body mass gain and protein efficiency ratio of rats, as well as the activity of some bacterial enzymes and cholesterol concentrations in the blood serum.
Highlights
Functional foods have recently gained much attention because of their nutrient composition and beneficial impact on consumer health [1]
Yellow lupin seeds were characterized by a higher mass fraction of true proteins and amino acids in dry matter than blue lupin seeds
The results suggest that lower digestibility and utilization of lupin diets is due to the presence of Raffinose family oligosaccharides (RFOs) rather than alkaloids, which is consistent with the results obtained by Zduńczyk et al [15], who show that oligosaccharides may reduce the intestinal absorption, decreasing protein digestibility and growth efficiency more than alkaloids
Summary
Functional foods have recently gained much attention because of their nutrient composition and beneficial impact on consumer health [1]. In addition to their nutrient content (proteins, fibre, minerals and vitamins) usually include live, dried or lyophilized cells of lactic acid bacteria or yeast, which can work probiotically or prebiotically on digestive tract microflora [5,6,7]. Fermentation is a natural and cheap method of changing the physical, chemical and functional parameters of food and feed [8,9]. Supplementation of fermented components to feed has a beneficial effect on growth performance and intestinal microflora regulation in pigs and rats [10,11,12]. Yeast fermentation of starch components such as peas, beans or crops enriches products with high-value proteins of microbial origin, improves the digestibility of the protein and amino acid profile and reduces the concentration of antinutritional factors [9,13], but the effect of lupin fermentation has not been determined so far
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