Variability of amino acid digestibility in different field bean cultivars for broilers

Area of Science:

• Agricultural Science
• Animal Nutrition
• Food Chemistry

Background:

• Field beans are a potential protein source in animal feed.
• Assessing amino acid digestibility is crucial for formulating effective diets.
• Variability in nutrient composition exists among different cultivars.

Purpose of the Study:

• To determine the amino acid composition and ileal digestibility of UK-grown field bean cultivars.
• To compare the digestibility of field beans against a soyabean-based control diet.
• To identify potential factors influencing digestibility differences.

Main Methods:

• Amino acid composition of 10 field bean cultivars was analyzed.
• Ileal amino acid digestibility was assessed using the substitution method.
• Field beans replaced soyabean meal in diets at 200 g/kg feed.

Main Results:

• Significant differences in amino acid digestibility were observed among field bean cultivars.
• One cultivar, 'Sultan', exhibited lower amino acid digestibility (P < 0.05) compared to the other nine.
• Higher tannin content was noted in the 'Sultan' cultivar, correlating with reduced digestibility.

Conclusions:

• Cultivar-specific variations in amino acid digestibility exist in field beans.
• Tannins may negatively impact the ileal amino acid digestibility of field beans.
• Further research is needed to optimize the use of field beans in animal diets.