<abstract xmlns="http://www.w3.org/1999/xhtml"><p> The aim of investigations was the estimation of nutritional value of currently cultivated yellow lupine cultivars in raw and extruded form, and their usefulness for broiler chickens. Two experiments were conducted with male Ross 308 chickens. In a digestibility trial 60 fifteen-day-old birds were randomly assigned to three dietary treatments (20 replications in each). Birds were kept in individual pens. Digestibility was calculated using the difference method. From day 16 to 21, diets contained lupine meal in raw or extruded form and the basal diet in the ratio 20:80. Subsequently, the total digestibility of dry matter and crude fat, also apparent nitrogen retention and AMEN value of lupine seeds were determined on chickens fed different forms of lupine. The ileal digestibility of crude protein and amino acids of lupine seeds was also analyzed. In the second experiment the one-day-old birds were randomly assigned to ten dietary treatments (10 replications in each) and were fed diets with increasing amounts of raw or extruded lupine from 10 to 30%. The chickens in control treatments were fed a diet without lupine. Extruded yellow lupine meal was characterized by lower phytic P content in comparison to raw yellow lupine meal. The content of remaining ingredients and antinutritional substances was similar. Yellow lupine seeds post extrusion were characterized by better total crude fat digestibility, nitrogen retention and AMEN values, compared to raw seeds. Higher ileal digestibility was confirmed in numerous amino acids, except lysine, threonine and valine (P≤0.05). By feeding the broilers with diets consisting of 10 to 30% of lupine seeds post extrusion (experiment II), improved apparent fat digestibility, apparent nitrogen retention and AMEN values were achieved in young chickens (P&lt;0.01). Using 10 and 20% of lupine in the diets showed significant positive effects of extrusion on body weight gains, feed intake and feed conversion rate. The performance indices of chickens were drastically decreased by use of 25% ratio of both raw and extruded yellow lupine in the diet. This effect was heightened by a 30% share in feed mixtures.</p></abstract>

The aim of investigations was the estimation of nutritional value of currently cultivated yellow lupine cultivars in raw and extruded form, and their usefulness for broiler chickens. Two experiments were conducted with male Ross 308 chickens. In a digestibility trial 60 fifteen-day-old birds were randomly assigned to three dietary treatments (20 replications in each). Birds were kept in individual pens. Digestibility was calculated using the difference method. From day 16 to 21, diets contained lupine meal in raw or extruded form and the basal diet in the ratio 20:80. Subsequently, the total digestibility of dry matter and crude fat, also apparent nitrogen retention and AMEN value of lupine seeds were determined on chickens fed different forms of lupine. The ileal digestibility of crude protein and amino acids of lupine seeds was also analyzed. In the second experiment the one-day-old birds were randomly assigned to ten dietary treatments (10 replications in each) and were fed diets with increasing amounts of raw or extruded lupine from 10 to 30%. The chickens in control treatments were fed a diet without lupine. Extruded yellow lupine meal was characterized by lower phytic P content in comparison to raw yellow lupine meal. The content of remaining ingredients and antinutritional substances was similar. Yellow lupine seeds post extrusion were characterized by better total crude fat digestibility, nitrogen retention and AMEN values, compared to raw seeds. Higher ileal digestibility was confirmed in numerous amino acids, except lysine, threonine and valine (P≤0.05). By feeding the broilers with diets consisting of 10 to 30% of lupine seeds post extrusion (experiment II), improved apparent fat digestibility, apparent nitrogen retention and AMEN values were achieved in young chickens (P<0.01). Using 10 and 20% of lupine in the diets showed significant positive effects of extrusion on body weight gains, feed intake and feed conversion rate. The performance indices of chickens were drastically decreased by use of 25% ratio of both raw and extruded yellow lupine in the diet. This effect was heightened by a 30% share in feed mixtures.

Effect of Extrusion on Nutrients Digestibility, Metabolizable Energy and Nutritional Value of Yellow Lupine Seeds for Broiler Chickens

Department of Animal Nutrition and Feed Management, Poznan University of Life Sciences, Wołyńska 33, 60-637 Poznań,

Department of Animal Nutrition and Feed Quality, Wrocław University of Environmental and Life Sciences, Chełmońskiego 38 C, 51-630 Wrocław,

Annals of Animal Science

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

The aim of investigations was the estimation of nutritional value of currently cultivated yellow lupine cultivars in raw and extruded form, and their...

Effect of Extrusion on Nutrients Digestibility, Metabolizable Energy and Nutritional Value of Yellow Lupine Seeds for Broiler Chickens

Article Category: Animal nutrition, and feedstuffs

Published Online: Oct 27, 2016

Page range: 1059 - 1072

Received: Feb 17, 2015

Accepted: Apr 04, 2016

DOI: https://doi.org/10.1515/aoas-2016-0025

Keywords
broiler chickens, lupine, extrusion, digestibility

© by Marcin Hejdysz

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Effect of Extrusion on Nutrients Digestibility, Metabolizable Energy and Nutritional Value of Yellow Lupine Seeds for Broiler Chickens

Article Category: Animal nutrition, and feedstuffs

Published Online: Oct 27, 2016

Page range: 1059 - 1072

Received: Feb 17, 2015

Accepted: Apr 04, 2016

DOI: https://doi.org/10.1515/aoas-2016-0025

Keywordsbroiler chickens, lupine, extrusion, digestibility

© by Marcin Hejdysz

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Keywords
broiler chickens, lupine, extrusion, digestibility