Showing 3 of 3 results for "lupins"
Legumes for poultry: Improvement of lupins and lathyrus for broilers and egg layers by enzyme treatment
This research is aimed at making locally-produced legumes, lupins and lathyrus, acceptable substitutes for expensive imports such as soybean meal or animal-protein meals for inclusion in poultry diets. Researchers investigated the role that pectinase enzymes might play in improving the nutritive value of these legumes to increase the digestion of nutrients, improve food conversion efficiency and, at the same time, reduce excessive water intake, wet droppings and soiled eggs associated with these legumes.
The overall aim of this research project was to provide producers and feed formulators with clear guidelines on the economics of using whole and de-hulled lupins and the need for inclusion of enzymes in layer diets containing lupins.
Lupins are a type of legume which are an excellent source of protein in animal feed. This project had three objectives: to improve the nutritional value of lupins; to reduce the problem of wet droppings by using enzymes to expand lupins; and to generate even greater breakdown of pectin and cell walls.
Search for projects, events, activities, issues, popular topics, publications, authors, keywords within R&D