Chemical and physical factors influencing the nutritional value and subsequent utilisation of food legumes by livestock

Abstract

There is significant potential for an increased use of food legumes in livestock feeds, especially considering the recent exclusion of animal proteins from ruminant diets in many countries. Improved nutritional definition of peas, lupins and beans, which are already widely used in livestock feeds, and other legumes such as vetch and Lathyrus spp has increased their value and utilisation. Research into the nutritional role of oligosaccharides, soluble and insoluble non-starch polysaccharides, starches, the mode of action of trypsin inhibitors, lectins and tannins and factors that influence amino acid and energy availability is increasing the efficiency of use of food legumes by livestock. Research is also identifYing cost-effective mechanisms for improving their nutritional value. In addition, a better understanding of the interactionsbetween food legumes and other feed ingredient is enhancing animal production.