The nutritional value of yellow lupin (Lupinus luteus L.) for broilers

Abstract

Two experiments were conducted to study the nutritional value of four or seven cultivars of Lupinus luteus L. seeds. Experiments I and II were conducted on 150 and 240 16-day-old Ross 308 male chicks, respectively. The birds were allocated to five or eight dietary treatment groups (10 replications in each, three birds per replication). Feeds in four treatments from Experiment I and seven treatments from Experiment II, contained a lupin meal (different cultivars) and basal diet in a proportion of 30:70. Birds in one treatment (Experiments I and II) were fed only the basal diet. Crude protein content in lupin seeds ranged from 390 to over 440g/kg of DM (in both experiments). In Experiments I and II, phytic-P content in lupin meal ranged from 5.6 to over 8g/kg. In Experiment I, water extract viscosity of seeds ranged from 1.21 to 1.61 cP. In Experiment II, non-starch polysaccharides ranged from 261 to 288g/kg. The lowest content of oligosaccharides was 86g/kg (Experiment I, cv. Mister) and the highest—128g/kg (Experiment II, cv. Parys). Raffinose content in seeds ranged from 8g/kg (Experiment II, cv. Baryt) to 16g/kg (Experiment II, cv. Mister). The apparent metabolizable energy (AMEN) of yellow lupin seeds ranged from 8.33 to 10.2MJ/kg; the lowest was determined for Mister and the highest for Baryt cultivars, both used in Experiment II. Ileal crude protein digestibility of yellow lupin seeds ranged from 0.759 to 0.85; the lowest was determined for Mister (Experiment I) and the highest for Perkoz (Experiment II) cultivars. Lupin AMEN negatively correlated with their raffinose content (Experiment I: r=−0.37; P≤0.05; Experiment II: r=−0.67; P≤0.01). In Experiment II, sialic acid excretion correlated well with ileal digesta viscosity (r=0.57, P≤0.05) and raffinose content (r=0.38, P≤0.05). Negative correlations were observed between following: apparent ileal digestibility of dry matter and crude protein, ileal amino acid digestibility and water extract viscosity (Experiment I) – raffinose content (Experiments I and II) and – ileal digesta viscosity (Experiment II).