scholarly journals GROWTH RESPONSES OF CHICKS AND RATS FED DIETS CONTAINING FOUR CULTIVARS OF RAW OR AUTOCLAVED FABA BEANS

1974 ◽  
Vol 54 (2) ◽  
pp. 177-182 ◽  
Author(s):  
R. R. MARQUARDT ◽  
L. D. CAMPBELL ◽  
S. C. STOTHERS ◽  
J. A. McKIRDY
Keyword(s):  
Heat Treatment ◽  
Trypsin Inhibitor ◽  
Faba Bean ◽  
Protein Level ◽  
Activity Levels ◽  
Growth Responses ◽  
Wistar Strain ◽  
Vicia Faba L ◽  
Weight Gains ◽  
Faba Beans

Experiments were conducted with 480 male Leghorn chicks and 60 male Wistar strain rats over 21- and 35-day periods, respectively, to study the influence of heat treatment (autoclaved for 0, 15 or 30 min at 120 C) on the growth depressing factor(s) in four faba bean (Vicia faba L. var minor) cultivars (Klein-Thuringer, Diana, Hertz-Freya and Ackerperle). All diets, which were supplemented with methionine, contained 90% faba beans. Autoclaved (average of the two autoclaving times) as compared to raw faba beans in diets of chicks and rats resulted in significant (P < 0.05) improvements in the respective weight gains (9 and 6%) and feed:gain ratios (14 and 6%). Heat treatment of the faba beans also reduced (P < 0.01) feed intake (6%) and pancreas (16%) and liver (4%) sizes in chicks. The 30-min compared to the 15-min autoclaving time tended to give slightly greater improvements in growth responses. The response in chicks fed the autoclaved diets was more dramatic than that in rats, suggesting a difference between chicks and rats in their sensitivity to the thermo-labile facor(s) in raw faba bean. Hemagglutinin activity levels were markedly reduced, and trypsin inhibitor levels were reduced by approximately 50% in faba beans that had been autoclaved for 15 or 30 min. Weight gains in both chicks and rats as well as feed:gain ratio in chicks were positively associated (P < 0.05) with protein level in the diets. Pancreas size, however, did not differ (P > 0.05) among chicks fed the various faba bean cultivars. Trypsin inhibitor and hemagglutinin activity levels in the various cultivars were similar. These results suggest that the levels of growth depressing factors in the four cultivars are not markedly different.

RAW AND AUTOCLAVED FABA BEANS IN CHICK DIETS

1973 ◽  
Vol 53 (4) ◽  
pp. 741-746 ◽  
Author(s):  
R. R. MARQUARDT ◽  
L. D. CAMPBELL
Keyword(s):  
Heat Treatment ◽  
Weight Gain ◽  
Vicia Faba ◽  
Faba Bean ◽  
Crude Protein ◽  
Growth Response ◽  
Feed Utilization ◽  
Antinutritional Factor ◽  
Vicia Faba L ◽  
Faba Beans

Two experiments were conducted with male Leghorn chicks over 20- and 21-day periods to study the influence of heat treatment (autoclaved 15 min at 121 C) on the antinutritional factor(s) of the faba bean (Vicia faba L. var. minor). Pancreas size decreased and efficiency of feed utilization was improved in chicks fed diets containing heated as compared with raw faba beans (P < 0.01). The most pronounced effect of heat treatment occurred in diets of high (85%) faba bean content. The decreases in pancreas size and feed:gain ratio were 25 and 12%, respectively. Heat treatment resulted in a significant (P < 0.01) growth response (7.3%) in chicks fed the diet containing 85% faba beans. Weight gain in chicks, however, was not significantly (P > 0.05) affected with diets containing 57 or 28% faba beans and was the same as for chicks fed the 85% heated faba bean diet. The results of the second experiment showed that most of the antinutritional factor(s) in faba beans is associated with the hulless portion of the faba bean. It was also shown that the weight of the hull was approximately 13% of that of the whole bean and that it had a high (45%) content of crude fiber and a low (6%) content of crude protein.

Quantitative genetic studies of yield, yield components, and phenological and agronomic characters in spring faba bean

Genome ◽  
1987 ◽  
Vol 29 (1) ◽  
pp. 169-173 ◽  
Author(s):  
H. M. Kao ◽  
P. B. E. McVetty
Keyword(s):  
Vicia Faba ◽  
Faba Bean ◽  
Yield Components ◽  
Harvest Index ◽  
Dry Matter ◽  
Diallel Analysis ◽  
Diallel Cross ◽  
Agronomic Characters ◽  
Vicia Faba L ◽  
Faba Beans

Hayman's diallel cross analysis was employed to investigate the nature of the genetic control and heritability of yield, yield components, and phenological and agronomic characters in F1 and F2 generations of spring faba beans (Vicia faba L.). High-yielding S4 inbred lines from five open-pollinated faba bean cultivars were used as parents to generate complete F1 and F2 diallels. The S5 inbred line parents and the 20 cross combinations were planted in randomized complete block experiments with six replications. All characters in the F1 diallel and in the F2 diallel with the exception of days from planting to maturity met all of the assumptions required for Hayman's diallel analysis. Yield, total dry matter, harvest index, and pods per plant exhibited significant apparent overdominance in both the F1 and F2 diallels. It is concluded that substantial immediate increases in yield and total dry matter could be expected from exploiting the apparent overdominant gene action found for these characters in these crosses via F1 hybrids or synthetics. Key words: total dry matter, harvest index, diallel crosses, inheritance, Vicia faba L.

Screening of Faba Bean (Vicia faba L.) Germplasm Accessions against Grey Mould Disease Caused by Botrytis fabae Sard

2020 ◽  
Author(s):  
Ibrahim Elkhalil Benzohra ◽  
Hakima Belaidi
Keyword(s):  
Vicia Faba ◽  
Faba Bean ◽  
Grey Mould ◽  
Grain Legume ◽  
Sources Of Resistance ◽  
Significant Difference ◽  
Botrytis Fabae ◽  
Vicia Faba L ◽  
Faba Beans ◽  
Chocolate Spot Disease

Background: Faba bean (Vicia faba L.) is thirst most important grain legume in the world and the first one in Algeria. The chocolate spot disease caused by Botrytis fabae Sard (BF), is the major constraint of this culture in Algeria when caused a destructive damages.Methods: The aim of this study is to find the sources of resistance for Seven varieties of faba beans (Giza 02, Giza 40, Giza 461, Sakha 02, Sakha 03, Precoce de Seville), by using the detached leaflet inoculation test for resistance to the two isolates from BF represent two different regions of northwest Algeria (Mascara and Relizane). Result: A significant difference (P less than 0.05) was observed in the reaction of the varieties which manifest themselves by a different reaction vis-à-vis the isolates of BF. Total sensitivity was observed in the four (4) varieties Giza02, Sakha01, Sakha02 and Sakha03, two (2) varieties (Giza40 and Ziban), are tolerant, while the variety named ‘Precoce de Seville’ showed significant resistance to both isolates from BF. These results showed a similar pathogenic behavior of two isolates of BF and variability in the level of reactions of the varieties of beans. The variety ‘Precoce de Seville’ showed promising results to be valued and cultivated in order to reduce the damage caused by this disease and reduce the use of chemicals.

FABA BEAN: LOW RESISTANCE TO PEA APHIDS, ACYRTHOSIPHON PISUM (HOMOPTERA: APHIDIDAE), IN ELEVEN CULTIVARS

1976 ◽  
Vol 56 (3) ◽  
pp. 451-453 ◽  
Author(s):  
B. D. FRAZER ◽  
D. RAWORTH ◽  
T. GOSSARD
Keyword(s):  
Vicia Faba ◽  
Faba Bean ◽  
Acyrthosiphon Pisum ◽  
Broad Bean ◽  
Developmental Rate ◽  
Low Resistance ◽  
Pea Aphids ◽  
Vicia Faba L ◽  
Faba Beans

Eleven cultivars of faba beans and one of broad bean (Vicia faba L.) were bioassayed for resistance to pea aphids (Acyrthosiphon pisum (Harris)) by determining the fecundity, survival and developmental rate of the aphid on each cultivar. None of the cultivars tested, including the three licensed for production in Canada, possess any significant resistance, although they differ in susceptibility.

High protein and low trypsin inhibitor varieties of full-fat soybeans in broiler chicken starter diets

1993 ◽  
Vol 73 (2) ◽  
pp. 401-409 ◽  
Author(s):  
A. K. Chohan ◽  
M. A. McNiven ◽  
R. M. G. Hamilton ◽  
J. A. MacLeod
Keyword(s):  
Heat Treatment ◽  
Trypsin Inhibitor ◽  
Broiler Chicken ◽  
Energy Content ◽  
Block Design ◽  
High Protein ◽  
Trypsin Inhibitor Activity ◽  
Feed Conversion ◽  
Weight Gains ◽  
Sulphur Amino Acids

Two broiler growth trials of randomized block design were conducted to evaluate the nutritional quality of two new varieties of full-fat soybeans (SB) in starter diets. Use of the high protein (HP) SB (44% CP) has the potential to replace conventional soybeans in poultry rations and reduce the amount of SB needed. Use of the low-trypsin inhibitor (LTI) SB may eliminate the cost of heat treatment before feeding to poultry. The protein sources were raw SB (39% CP, 70 Trypsin Inhibitor Units (TIU) g−1 DM), autoclaved SB, autoclaved HP SB, LTI (42 TIU g−1 DM) and commercially roasted SB. Diets were formulated to be isonitrogenous and isoenergetic. Supplementation of diets with 0.3% DL-methionine was also studied, as the antiproteolytic activity of the TI makes sulphur amino acids less available for growth. Mean body weight gains, feed efficiency, dry matter and crude protein digestibilities and total carcass protein and energy content of the chickens fed HP, autoclaved or roasted SB were superior (P < 0.05) to those fed the raw SB diet. Performance of the chickens fed the HP SB diet was similar to those on the roasted SB diet. Growth and feed conversion of chicks fed the LTI diet were similar to those fed the raw SB diet. However, mean pancreas weights of the chicks fed LTI were lower (P < 0.001) than those fed raw SB which could be due to the lower trypsin inhibitor activity of the LTI beans. Chickens given the methionine supplemented LTI diet made greater weight gains (P < 0.05) than those on the nonsupplemented diet. Heat treatment is required for the LTI beans. Full-fat HP soybeans may replace conventional soybean meal in broiler chicken starter diets if the formulation is adjusted for the differences in their protein and fat contents. Key words: Soybeans, trypsin inhibitor, broiler, chicken growth

scholarly journals UHT Treatment on the Stability of Faba Bean Protein Emulsion

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 29
Author(s):  
Malik Adil Nawaz ◽  
Tanoj Kumar Singh ◽  
Hema Jegasothy ◽  
Roman Buckow
Keyword(s):  
Heat Treatment ◽  
Physicochemical Properties ◽  
Soy Protein ◽  
Faba Bean ◽  
Protein Concentrate ◽  
Oil In Water ◽  
Faba Beans ◽  
The Stability ◽  
Potential Use ◽  
Bean Protein

Faba beans are one of the most consumed legumes and an emerging source of edible legume-based protein. Efficacy of faba bean protein concentrate (available protein ~ 63%) during ultra-heat treatment (UHT) processing of homogenised oil-in-water (O/W) emulsion was assessed in the present study by using four different concentrations viz., FPC5 ~ 5%, FPC6 ~ 6%, FPC7 ~ 7%, and FPC8 ~ 8%. Additionally, the physicochemical properties of emulsion at various processing stages viz., coarse, homogenised, and UHT were also measured. Overall, this study showed the potential use of faba bean protein as a replica of soy protein in UHT processed legume-based beverages.

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