Recent research on improving the quality of grain legumes for chicken growth

Grain legumes are potential sources of energy and amino acids for poultry, but their use is still limited because of uncertainty about the amount and effect of any antinutritional factors (ANF) they may contain. Their ANF can be decreased and their nutritional quality increased through plant breedin...

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Bibliographic Details
Published in:Animal Feed Science and Technology 1999, Vol.76 (3), p.185-193
Main Authors: Wiryawan, K.G, Dingle, J.G
Format: Article
Language:English
Subjects:
ANTINUTRITIONAL FACTORS
Biological and medical sciences
CHICKENS
DIGESTIBILIDAD
DIGESTIBILITE
DIGESTIBILITY
Energy
ENERGY VALUE
ENZIMAS
ENZYME
ENZYMES
FACTEUR ANTINUTRITIONNEL
FACTORES ANTINUTRICIONALES
Feed and pet food industries
Food industries
Fundamental and applied biological sciences. Psychology
GRAIN LEGUMES
HEAT TREATMENT
HUSKING
LEGUMINEUSE A GRAINS
LEGUMINOSAS DE GRANO
MONDADO
MONDAGE
POLLO
POULET
TRAITEMENT THERMIQUE
TRATAMIENTO TERMICO
Treatments
VALEUR ENERGETIQUE
VALOR ENERGETICO
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Summary:Grain legumes are potential sources of energy and amino acids for poultry, but their use is still limited because of uncertainty about the amount and effect of any antinutritional factors (ANF) they may contain. Their ANF can be decreased and their nutritional quality increased through plant breeding, by mechanical treatment (dehulling), by heat treatment or by supplementation with enzyme mixtures. The improvement of the nutritive value is related to increases in the metabolizable energy (ME) values and the digestibility of the proteins of the grain legumes.
ISSN:0377-8401
1873-2216
DOI:10.1016/S0377-8401(98)00218-1