Effect Of Faba Bean Research Articles

Effect of Faba bean (Vicia faba) as a cheap protein source on body weight of Murrah buffalo

Effect of Faba bean (Vicia faba) as a cheap protein source on body weight of Murrah buffalo

Effects of faba bean, blue lupin and rapeseed meal supplementation on amino acid metabolism of dairy cows fed grass silage-based diets.

Information about the amino acid (AA) supply of locally produced protein supplements to dairy cow metabolism is needed to design sustainable diets for milk production. In this dairy cow experiment, grass silage and cereal-based diets supplemented with isonitrogenous amounts of rapeseed meal (RSM), faba beans (FB) and blue lupin seeds (BL) were compared with a control diet (CON) without protein supplementation. The diets were arranged as a 4×4 Latin Square using periods of 21days, and four rumen-cannulated Nordic Red dairy cows were used in the experiment. The intake of all AAs increased in response to protein supplementation and was for many individual AAs higher when RSM rather than the grain legumes FB and BL were fed. The total AA flow at the omasal canal was 3026, 3371, 3373 and 3045g/day for cows fed CON, RSM, FB and BL, respectively, but only RSM resulted in higher milk protein output. This may be explained by the higher provision of essential AA for milk protein synthesis when RSM was fed. The cows fed FB showed some positive features such as a tendency for greater omasal flow of branched-chain AA compared with BL. Overall, low plasma methionine and/or glucose concentrations in all treatments suggest that their supply was possibly limiting further production responses under the dietary conditions of the current study. It seems that the benefits of grain legume supplementation are limited when high-quality grass silage and cereal-based diets are used as the basal diet, but higher responses in amino acid supply and subsequent production responses can be expected when RSM is used.

Effects of faba bean ( Vicia faba ) diet on amino acid and fatty acid composition, flesh quality and expression of muscle quality‐related genes in muscle of “crispy” grass carp, Ctenopharyngodon idella

Effects of faba bean ( <i>Vicia faba</i> ) diet on amino acid and fatty acid composition, flesh quality and expression of muscle quality‐related genes in muscle of “crispy” grass carp, <i>Ctenopharyngodon idella</i>

Effects of faba bean (Vicia faba L.) on fillet quality of Yellow River carp (Cyprinus carpio) via the oxidative stress response

In order to further explain the fillet texture improvement of Yellow River carp (Cyprinus carpio) fed with faba bean (Vicia faba L.), a three-month rearing trial was conducted to investigate fatty acid composition, antioxidant capacity, myofiber development, collagen deposition and transcriptome in white muscle of two farmed carp groups (One was fed only faba bean, the other was fed commercial diet). As a strong oxidant, faba bean changed fatty acids composition in white muscle, especially DHA and EPA, up-regulated the levels of reactive oxygen species (ROS) and down-regulated major antioxidant enzyme activities in the hepatopancreas and white muscle. Through the analysis of transcriptome and subsequent verification analysis, we speculated that the increase of ROS led to the decrease of myofiber diameter and collagen metabolism. This study provides a theoretical basis for further understanding the regulation of faba bean on fillet texture characteristic of Yellow River carp.

Effects of faba bean, blue lupin and rapeseed meal supplementation on nitrogen digestion and utilization of dairy cows fed grass silage-based diets

There is increasing interest in using locally produced protein supplements in dairy cow feeding. The objective of this experiment was to compare rapeseed meal (RSM), faba beans (FBs) and blue lupin seeds (BL) at isonitrogenous amounts as supplements of grass silage and cereal based diets. A control diet (CON) without protein supplement was included in the experiment. Four lactating Nordic Red cows were used in a 4 × 4 Latin Square design with four 21 d periods. The milk production increased with protein supplementation but when expressed as energy corrected milk, the response disappeared due to substantially higher milk fat concentration with CON compared to protein supplemented diets. Milk protein output increased by 8.5, 4.4 and 2.7% when RSM, FB and BL were compared to CON. The main changes in rumen fermentation were the higher propionate and lower butyrate proportion of total rumen volatile fatty acids when the protein supplemented diets were compared to CON. Protein supplementation also clearly increased the ruminal ammonia N concentration. Protein supplementation improved diet organic matter and NDF digestibility but efficiency of microbial protein synthesis per kg organic matter truly digested was not affected. Flow of microbial N was greater when FB compared to BL was fed. All protein supplements decreased the efficiency of nitrogen use in milk production. The marginal efficiency (amount of additional feed protein captured in milk protein) was 0.110, 0.062 and 0.045 for RSM, FB and BL, respectively. The current study supports the evidence that RSM is a good protein supplement for dairy cows, and this effect was at least partly mediated by the lower rumen degradability of RSM protein compared to FB and BL. The relatively small production responses to protein supplementation with simultaneous decrease in nitrogen use efficiency in milk production suggest that economic and environmental consequences of protein feeding need to be carefully considered.

Effect of faba bean and chickpea mucilage incorporation in the structure and functionality of kefir.

This investigation aimed to investigate the viability of kefir enrichment with mucilage extracted from faba bean and chickpea. Four formulations of kefir were studied: fermented milk (control), milk with 3% of faba bean mucilage, milk with 3% of chickpea mucilage and milk with 3% of inulin from artichoke (as prebiotic control). Kefirs were evaluated during 28 days' storage time at refrigerated temperature. Microbial viability, physicochemical properties (total titratable acidity, syneresis and pH), rheological properties (flow and dynamic shear rheology) and consumer's acceptability were evaluated. The number of bacteria significantly increased during storage period in all the formulations. The pH decreases during storage whereas total titratable acidity increased as was expected. Kefir supplemented with mucilage showed slightly lower but not significantly different sensory acceptability scores in comparison to the control. The novel mucilage ingredients could be prebiotic source for improving kefir quality.

Effect of faba bean (Vicia faba L.)–rhizobia symbiosis on barley's growth, phosphorus uptake and acid phosphatase activity in the intercropping system

Abstract Faba bean (Vicia faba L.) is often grown under several nutritional and environmental constraints such as phosphorus (P) deficiency. In the soil, P massively precipitates to form insoluble complexes with the minerals. Cereals-legumes intercropping may promote cereal growth by increasing the amount of available P and N by the legume. The legumes N2-fixing symbiosis rely on large quantities of phosphorus as a source of energy. The aim of this study was to evaluate the impact of faba bean-rhizobia symbiosis on the growth of barley plants in intercropping system. The study was carried out on two faba bean varieties (Alfia and Karabiga) and barley in a farmer's field in the Haouz region of Marrakesh. At the flowering stage of faba bean plants, growth, nodulation, acid phosphatase (APase) and phytase enzymatic activities and P contents were assessed in all plants parts including their rhizospheric soils. The results showed that intercropping increased barley's growth, P uptake and APase activity in comparison with the monoculture, especially in association with Karabiga variety. This association presented the highest shoot dry weight (SDW) of 2.48 g plant−1 and P content of 7.64 mg g−1 DW. Meanwhile, faba bean presented significant reductions in these traits in intercropping system. The nodulation of both varieties was not significantly varied in response to intercropping. Overall, it seems that faba bean-barley intercropping was beneficial for barley in terms of increasing the P availability and uptake through the stimulation of APase activity in the in the nodules as well as in the rhizosphere.

Effects of faba bean (Vicia faba) varieties on the development of Bruchus rufimanus

Seidenglanz M., Huňady I. (2016): Effects of faba bean ( Vicia faba) varieties on the development of Bruchus rufimanus. Czech J. Genet. Plant Breed., 52: 22–29. The development of Bruchus rufimanus was assessed in randomised field trials from 2005 to 2007 with eight faba bean genotypes (SU 5/13, SU-BT, Mistral, Merkur, Stabil Merlin, Melodie, Divine). Significant differences, reproducible between the years, were found between the faba bean lines. The varieties most attractive to B. ru fimanus ovipositing females were SU-BT and Divine. Merkur showed a certain level of non-preference. The highest mortality rates of eggs and first instar larvae in pod valve tissues were recorded in Merkur (34–45%) and Divine (51–55%). The highest mortality rates of larvae and pupae during their development in seeds (effect of seed coat and cotyledon tissues) were recorded in Merkur (87–90%) and Melodie (87–99%). Parasitation by Triaspis thoracicus contributed to this mortality. The highest levels of B. rufimanus parasitation were found in SU-BT (32–35%), the lowest in Melodie (3–9%). The total reduction in Bruchus rufimanus individuals during their development was relatively high in all varieties, ranging from 72% to 99%.

Effect of Faba Bean ( Vicia Faba L. ) Varieties on Yield Attributesat Sinana and Agarfa Districts of Bale Zone , Southeastern Ethiopia

Effect of Faba Bean ( Vicia Faba L. ) Varieties on Yield Attributesat Sinana and Agarfa Districts of Bale Zone , Southeastern Ethiopia

Effects of Break Crops on Yield and Grain Protein Concentration of Barley in a Boreal Climate.

Rotation with dicotyledonous crops to break cereal monoculture has proven to be beneficial to successive cereals. In two fields where the soil had been subjected to prolonged, continuous cereal production, two 3-year rotation trials were established. In the first year, faba bean, turnip rape and barley were grown, as first crops, in large blocks and their residues tilled into the soil after harvest. In the following year, barley, buckwheat, caraway, faba bean, hemp and white lupin were sown, as second crops, in each block and incorporated either at flowering stage (except barley) or after harvest. In the third year, barley was grown in all plots and its yield and grain protein concentration were determined. Mineral N in the plough layer was determined two months after incorporation of crops and again before sowing barley in the following year. The effect of faba bean and turnip rape on improving barley yields and grain protein concentration was still detectable two years after they were grown. The yield response of barley was not sensitive to the growth stage of second crops when they were incorporated, but was to different second crops, showing clear benefits averaging 6-7% after white lupin, faba bean and hemp but no benefit from caraway or buckwheat. The effect of increased N in the plough layer derived from rotation crops on barley yields was minor. Incorporation of plants at flowering stage slightly increased third-year barley grain protein concentration but posed a great potential for N loss compared with incorporation of crop residues after harvest, showing the value of either delayed incorporation or using catch crops.

Grain legume effects on soil nitrogen mineralization potential and wheat productivity in a Mediterranean environment

The objective of this work was to provide evidence on the effects of faba bean (Vicia faba L.) and chickpea (Cicer arietinum L.) on the dynamics of soil N availability and yield parameters of wheat (Triticum turgidum L. var. durum) in a legume–wheat rotation in comparison with the effects of the more extensively studied common vetch (Vicia sativa L.). Soil samples were taken from field plots just before wheat sowing and incubated in the laboratory to assess N mineralization potential, soil respiration and N immobilization after incorporation of legume residues. Soil after vetch cultivation showed the highest residual N and mineralization potential (120 mg N kg−1 soil), the greatest CO2 release and the smallest N immobilization. Smaller mineral N release (80 mg N kg−1 soil) was shown by soil after faba bean cultivation, which, however, would be capable to support an average wheat production without fertilization. Soil after chickpea and wheat cultivation manifested no differences in residual N and mineralization or immobilization potential. Laboratory results were well correlated with grain yield and N uptake during the second season of rotation in the field. All legumes resulted in significant yield surpluses and provided N credit to the following unfertilized wheat.

Effects of Faba Bean (Vicia faba L.) Flour on Viability of Probiotic Bacteria During Kefir Storage

&lt;p&gt;Whole ground faba bean was investigated for its capability and efficiency to enhance bacterial survival and growth during kefir storage. Microbial analyses, pH and total titratable acidity (TTA) were measured in kefir samples, containing starter cultures with or without probiotic bacteria, (&lt;em&gt;Lactobacillus acidophilus&lt;/em&gt;&lt;em&gt; &lt;/em&gt;and &lt;em&gt;Bifidobacterium&lt;/em&gt;&lt;em&gt; &lt;/em&gt;&lt;em&gt;lactis&lt;/em&gt;) supplemented with whole ground faba bean during 28 days cold storage at 4 ºC. Faba bean flour supplementation (4%) stimulated bifidogenic microbial growth, increased titratable acidity linearly from day 1 to 21, and reduced pH during kefir storage. Bacterial count was strongly and positively correlated with lactic acid content and inversely associated with pH. Faba bean contributed to the additive effect on viable cell counts and pH of the probiotic co-culture (&lt;em&gt;Lb. acidophilus &lt;/em&gt;and &lt;em&gt;B. lactis&lt;/em&gt;), but had a distinct antagonistic effect on titratable acidity of kefir. Hierarchical cluster analysis based on the microbiological, titratable acidity and pH data differentiated kefir corresponding to the presence or absence of faba bean supplementation. Faba bean flour maintain sprobioticst ability and extends kefir shelf life.&lt;/p&gt;

Effects of faba bean and faba bean hulls on expression of selected genes in the small intestine of piglets

In a small intestinal segment perfusion (SISP) study in pigs, effects were studied of intestinal perfusion of ground faba beans (Vicia faba), faba bean hulls, or saline on intestinal net fluid absorption in intestinal segments either challenged or not with an enterotoxigenic Escherichia coli (ETEC). After an 8-h perfusion, piglets were euthanized and small intestinal mucosa samples were collected for analysis of expression level of a selected set of genes (APOC3, TIMP1, AQP8, MMP1, MUC13, and PAP) using real-time quantitative PCR (qPCR). Perfusion with ground faba beans and faba bean hulls and challenge with ETEC affected (P < 0.05) expression of several of genes in the intestinal mucosa. Expression of APOC3, TIMP1, AQP8, MMP1, and PAP was correlated with net fluid absorption in the small intestine of pigs.

Nutrient digestibility and nitrogen balance in growing-finishing pigs fed legume-based diets

Four experiments were conducted to determine the effect of replacing soybean meal with pea (two cultivars), faba bean or yellow lupine seeds in pig diets supplemented or not supplemented with feed enzymes on nitrogen balance and nutrient digestibility. The experimental materials comprised 72 hybrid (Polish Large White × Polish Landrace) growing-finishing pigs. Balance and digestibility tests were carried out twice (at the first and second stages of fattening), by the simple balance method. At the first stage of fattening, soybean meal was partially replaced with pea (40% or 46%), faba bean (33%) or yellow lupine (18%) seeds. At the second stage of fattening, soybean meal was completely replaced with legume seeds. Nutrient digestibility from PT-1 diets containing pea seeds of both cultivars was comparable with that noted for standard diets, or even higher. A 33% faba bean content of experimental diets was too high, and it decreased the digestibility of all nutrients. Enzyme supplementation reduced the adverse effect of faba bean, yet nutrient digestibility did not reach the level reported for the control group. A significant increase in nutrient digestibility was noted in pigs fed diets containing yellow lupine seeds, and the beneficial influence of lupine was enhanced by enzyme supplementation. At the second stage of fattening, nutrient digestibility increased when yellow lupine seeds were used as a substitute for soybean meal. The complete replacement of soybean meal with pea and faba seeds in enzyme-supplemented diets also positively affected nutrient digestibility. Soybean meal substitutes had no negative impact on nitrogen balance at both stages of fattening. A two-factorial analysis of variance (with legume species and dietary enzyme supplementation as experimental factors) showed that pea and yellow lupine seeds are suitable substitutes for soybean meal in pig diets.

Nitrogen dynamics following grain legumes and subsequent catch crops and the effects on succeeding cereal crops

The effects of faba bean, lupin, pea and oat crops, with and without an undersown grass-clover mixture as a nitrogen (N) catch crop, on subsequent spring wheat followed by winter triticale crops were determined by aboveground dry matter (DM) harvests, nitrate (NO3) leaching measurements and soil N balances. A 2½-year lysimeter experiment was carried out on a temperate sandy loam soil. Crops were not fertilized in the experimental period and the natural 15N abundance technique was used to determine grain legume N2 fixation. Faba bean total aboveground DM production was significantly higher (1,300 g m−2) compared to lupin (950 g m−2), pea (850 g m−2) and oat (1,100 g m−2) independent of the catch crop strategy. Faba bean derived more than 90% of its N from N2 fixation, which was unusually high as compared to lupin (70–75%) and pea (50–60%). No effect of preceding crop was observed on the subsequent spring wheat or winter triticale DM production. Nitrate leaching following grain legumes was significantly reduced with catch crops compared to without catch crops during autumn and winter before sowing subsequent spring wheat. Soil N balances were calculated from monitored N leaching from the lysimeters, and measured N-accumulation from the leguminous species, as N-fixation minus N removed in grains including total N accumulation belowground according to Mayer et al. (2003a). Negative soil N balances for pea, lupin and oat indicated soil N depletion, but a positive faba bean soil N balance (11 g N m−2) after harvest indicated that more soil mineral N may have been available for subsequent cereals. However, the plant available N may have been taken up by the grass dominated grass-clover catch crop which together with microbial N immobilization and N losses could leave limited amounts of available N for uptake by the subsequent two cereal crops.

Soil pH changes after application of plant shoot materials of faba bean and wheat

In a soil incubation experiment, the effect of green material of faba bean (Vicia faba L.) and wheat (Triticum aestivum L.) on soil pH was compared. In comparison with control, the application of both plant materials caused a significant soil pH increase. The liming effect was higher for faba bean than for wheat. This difference in liming effect between the two plant species was closely related to their alkalinity concentration. In total, 82% of the alkalinity in faba bean and 96% of that in wheat were water-soluble. To elucidate possible factors responsible for the difference in liming effect, plant matter of wheat and faba bean was fractionated and organic anions were identified. The total concentration of identified organic anions was comparable for both plant species. For wheat, over 80% of the alkalinity occurred in the form of simple organic anions with malate as the dominant one. In faba bean, only 40% of the alkalinity was identified as simple organic anions. About 40% of the alkalinity were related to macromolecules, possibly pectinates. Our data suggest that macromolecules such as pectinates may be mainly responsible for the greater liming effect of faba bean, as compared to wheat.

Estimation of residual N effect of faba bean and pea on two succeeding cereals using15N methodology

A field experiment was conducted using15N methodology to study the effect of cultivation of faba bean (Vicia faba L.), pea (Pisum sativum L.) and barley (Hordeum vulgare L.) on the N status of soil and their residual N effect on two succeeding cereals (sorghum (Sorghum vulgare) followed by barley). Faba bean, pea and barley took up 29.6, 34.5 and 53.0 kg N ha−1 from the soil, but returned to soil through roots only 11.3, 10.8 and 5.7 kg N ha−1, respectively. Hence, removal of faba bean, pea and barley straw resulted in a N-balance of about −18, −24, and −47 kg ha−1 respectively. A soil nitrogen conserving effect was observed following the cultivation of faba bean and pea compared to barley which was of the order of 23 and 18 kg N ha−1, respectively. Cultivation of legumes resulted in a significantly higher AN value of the soil compared to barley. However, the AN of the soil following fallow was significantly higher than following legumes, implying that the cultivation of the legumes had depleted the soil less than barley but had not added to the soil N compared to the fallow. The beneficial effect of legume cropping also was reflected in the N yield and dry matter production of the succeeding crops. Cultivation of legumes led to a greater exploitation of soil N by the succeeding crops. Hence, appreciable yield increases observed in the succeeding crops following legumes compared to cereal were due to a N-conserving effect, carry-over of N from the legume residue and to greater uptake of soil N by the succeeding crops when previously cropped to legumes.