Influence of Extrusion of White Lupins (Lupinus albus L.) on the Apparent Metabolizable Energy and Ileal Nutrient Digestibility for Broilers

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1 Interntionl Journl of Poultry Science (9): , 0 ISSN Asin Network for Scientific Informtion, 0 Influence of Extrusion of White Lupins (Lupinus lus L.) on the Apprent Metolizle Energy nd Ilel Nutrient Digestiility for Broilers Jng-Ho. Son nd Velmurugu Rvindrn Institute of Food, Nutrition nd Humn Helth, Mssey University, Privte Bg, Plmerston North 444, New Zelnd Astrct: In the present study, the influence of extrusion on the composition nd nutritive vlue of white lupins (Lupinus lus L.) ws evluted. The extrudte ws produced y the extrusion cooking of white lupins t % moisture level nd 40 C. Three tretment diets consisting of corn-soy sl diet nd two test diets contining rw nd extruded lupin mels were formulted nd, ssyed in digestiility nd lnce trils using 4-week old roiler chickens. The test diets were formulted y sustituting the rw nd extruded lupin mels for 5% (w/w) of the sl diet. Apprent ilel nutrient digestiility ws clculted using titnium oxide s the indigestile indictor nd the Apprent Metolizle Energy (AME) ws determined using the clssicl totl excret collection method. Extrusion of white lupins hd no effect (p<0.05) on the contents of crude protein, crude ft, sh nd most mino cids. Solule Non-Strch Polyscchride (NSP) contents were incresed (p<0.05) nd the insolule NSP contents were lowered (p<0.05) y extrusion. Incresed solule NSP contents were ssocited with reduced (p<0.05) ilel digestiility of ft nd AME. Trypsin inhiitor ctivity ws reduced (p<0.05) following extrusion, ut this reduction hd no effect (p>0.05) on the ilel digestiility of protein nd mino cids. Overll, under the extrusion conditions employed in the present study, extrusion cooking dversely ffected the AME ut hd no effect on the ilel digestiility of protein nd mino cids in white lupins for roilers. Key words: Broilers, extrusion, white lupins, pprent metolizle energy, ilel digestiility, mino cids, non-strch polyscchrides INTRODUCTION Grin legumes, such s lupins (Lupinus spp.), re importnt protein sources in oth humn nd niml nutrition. Of the more thn 00 species of Lupinus, five species (L. lus, L. ngustifolius, L. luteus, L. mutilis nd L. polyphilu) re suitle for cultivtion s high protein crops (Gldstones, 998). The feeding vlue of erly cultivrs of lupins to poultry ws poor ecuse of the presence of high concentrtions of toxic nd itter lkloids (Olver nd Jonker, 997; Olkowski et l., 00). However, through recent developments in plnt reeding progrmmes, lupin cultivrs with lmost zero lkloid content hve een developed nd current lupin cultivrs re essentilly lkloid-free (Cowling et l., 998). The use of lupins in poultry diets nevertheless remins limited ecuse of the presence of nti-nutritionl fctors which interfere with nutrient utiliztion resulting in poor niml performnce. Of the vrious nti-nutritionl fctors present in grin legumes, protese inhiitors nd Non-Strch Polyscchrides (NSP) re of prticulr interest, ut these components re reduced or dectivted y therml tretments. Of the different therml tretments, extrusion cooking hs received more ttention in recent yers to improve the nutritionl vlue of grin legumes. Extrusion cooking is high-temperture, short-time process in which moistened, expnsive, feed mterils re sujected to mixing, shering nd heting under high pressure followed y forcing the extrudte through die (Singh et l., 007). During this process, the feed undergoes chemicl rections nd moleculr trnsformtions which could e positive, if nutrient vilility is enhnced or negtive if nutrients re destroyed or ltered to ecome resistnt to digestion. Extrusion my influence the nture of feed components y chnging physicl (e.g. prticle size), chemicl (e.g. strch geltiniztion, inctivtion of nti nutrients) nd nutritionl (e.g. nutrient digestiility) properties (Bjorck nd Asp, 983; Cmire, 000). Extrusion hs een to shown to hve positive effects on the in vivo digestiility of ft (Dnicke et l., 998; Lichovnikov et l., 004), mino cids (Lichovnikov et l., 004) nd strch (Alonso et l., 000) in diets for poultry. These improvements hve een ttriuted to the reduction of nti-nutritionl fctors, denturtion of ntive protein nd geltiniztion of strch. The purpose of the study reported herein ws to exmine the effects of extrusion cooking on the Corresponding Author: Velmurugu Rvindrn, Institute of Food, Nutrition nd Humn Helth, Mssey University, Privte Bg, Plmerston North 444, New Zelnd 565

2 composition, pprent ilel digestiility of ft, protein nd mino cids nd Apprent Metolizle Energy (AME) of white lupins for roiler chickens. MATERIALS AND METHODS Processing: White lupin seeds, from n lkloid-free cultivr (Kiev mutnt), with hulls were ground in hmmer mill to pss through 3 mm sieve nd then extruded in twin-screw co-rotting self wiping extruder (Clextrl BC, Firminy Cedex, Frnce) with length/dimeter rtio of 5, screw speed up to 600 rpm nd outer screw dimeter of 5 mm. The screw configurtion from feed section to die consisted of three zones with forwrd elements. The first zone hd 4 elements (ech 50mm length with 3 screw flights nd 3 mm pitch), the second zone consisted 5 elements (ech 50mm in length hving 4 screw flights nd 0 mm pitch) nd the third zone hd 5 elements (ech 50 mm in length with 6 screw flights nd 7 mm pitch). The totl length of the screw ws 700 mm with 4 elements in the three zones. The extruder ws equipped with ulk solids metering feeder (KTRON T0, Niederlenz, Switzerlnd). A round die (3.0 mm dimeter), equipped with cutting device set t 30 rpm, ws used. Extrusion of white lupins ws performed t % moisture nd 40 C. These processing conditions were selected since these were found to show the est nutritionl properties for grin legumes in previous in vitro evlution in our lortory (Nlle, 009). The desired moisture levels were otined y dding wter prior to the extruder section y mens of pump. The wter feed rte for otining the finl moisture content of % ws 0.75 kg/h. The optimum tempertures of the seven extruder sections from the feeder end were 50, 60, 70, 80, 00, 0 nd 40 C. The extruded mterils were then llowed to cool to room temperture. The rw nd extruded white lupins were ground in hmmer mill to pss through 3 mm sieve nd stored t 4 C until nlysis. Four representtive smples of rw nd extruded mterils were otined nd nlysed for dry mtter, strch, ft, sh, NSP, nitrogen, mino cids nd trypsin inhiitor ctivity. Experimentl design: The experimentl procedures were pproved y the Mssey University Animl Ethics Committee. Three tretment diets, consisting of cornsoy sl diet (Tle ) nd two test diets contining rw nd extruded lupin mels, were ssyed. The test diets were formulted y sustituting the rw nd extruded lupin mels for 5% (w/w) of the sl diet. All diets contined titnium dioxide (0.3%), s n indigestile mrker to clculte the ilel digestiility. Dy-old mle roilers (Ross 308) were rised in floor pen nd fed commercil roiler strter diet (3% crude protein) till dy. Feed nd wter were ville t ll times. The temperture ws mintined t 3 C during Tle : Composition (g/kg s fed) of the sl diet used in metolizle energy nd digestiility ssys Ingredient Corn Soyen mel 35.8 Soyen oil 7.8 Diclcium phosphte.7 Limestone 7.8 Slt.0 Sodium icronte.3 Trce minerl-vitmin premix 3.0 Titnium dioxide 3.0 Provided per kg diet: Co, 0.3 mg; Cu, 5 mg; Fe, 5 mg; I, mg; Mn, 5 mg; Zn, 60 mg; choline chloride, 638 mg; trns-retinol, 3.33 mg; choleclciferol, 60 µg; dl-"-tocopheryl cette, 60 mg; mendione, 4 mg; thimin, 3.0 mg; rioflvin, mg; nicin, 35 mg; clcium pnthothente,.8 mg; pyridoxine, 0 mg; cynocollmin, 0.07 mg; folic cid 5. mg; iotin, 0. mg; ntioxidnt, 00 mg; molydenum, 0.5 mg; selenium, 00 µg the first week nd grdully decresed to pproximtely 3 C y the end of the third week. Ventiltion ws controlled y centrl ceiling extrction fn nd wll inlet ducts. Birds received 0 hrs of fluorescent illumintion per dy. On dy, 08 irds of uniform ody weight were selected nd rndomly ssigned to 8 cges (6 irds per cge). The irds were offered commercil roiler finisher diet (8% crude protein) until the introduction of ssy diets, in msh form, on dy 8. On dy 8, six replicte cges were rndomly ssigned to ech ssy diet. The AME ws determined using the clssicl totl excret collection method. Feed intke nd excret output were mesured quntittively per cge from dy 3 for four consecutive dys. The excret from ech cge were pooled, mixed, su-smpled nd freeze-dried. The dried excret smples, together with smples of the diets, were susequently ground to pss through 0.5- mm sieve nd stored in irtight plstic continers for nlysis of dry mtter nd gross energy. On dy 35, ll irds were euthnized y n intrcrdil injection of sodium pentoritone solution nd the contents of the lower hlf of the ileum were collected nd processed s descried y Rvindrn et l. (005). The diet nd digest smples were then nlysed for dry mtter, titnium dioxide, ft, nitrogen nd mino cids. Chemicl nlysis: All nlyses were conducted in triplictes nd the results re reported on dry mtter sis. The dry mtter, crude ft nd sh contents were determined ccording to AOAC (005). Nitrogen content ws determined y the comustion method (AOAC, 005) using CNS-000 cron, nitrogen nd sulphur nlyzer (LECO Corportion, St. Joseph, Michign, USA). The crude protein content of the smples ws clculted y multiplying the nitrogen content y 6.5. Gross energy ws determined using n ditic oxygen clorimeter (Gllenkmp Autoom, London, UK) stndrdized with enzoic cid. 566

3 Strch content ws mesured using n ssy kit (Megzyme, Boroni, VIC, Austrli) sed on the use of thermostle "-mylse nd myloglucosidse. Totl, solule nd insolule NSP were determined using n ssy kit (Englyst Fierzyme Kit GLC, Englyst Crohydrte Services Limited, Cmridge, UK). Amino cid concentrtion ws determined y high-performnce liquid chromtogrphy s descried y Rvindrn et l. (009). Cystine nd methionine were nlysed s cysteic cid nd methionine sulfone following oxidtion with performic cid for 6 h t 0 C nd neutrliztion with hydroromic cid prior to hydrolysis. Tryptophn ws not determined. The titnium oxide content ws mesured using the colorimetric method descried y Short et l. (996). The procedure to determine trypsin inhiitor ws tht of Vldeouze et l. (980). Trypsin inhiitor ctivity ws expressed in units of Trypsin Inhiited (TIU) per milligrm smple. Clcultions: The AME of test diets nd lupins were clculted using the following formuls (Nlle et l., 00): AME AME diet lupin (FeedintkexGE diet) (ExcretoutputxGE excret) (MJ/kg)= Totlfeedintke AMEof lupindiet (AMEsldiet x0.75) (MJ/kg) = 0.5 The Apprent Ilel Digestiility Coefficient (AIDC) of ft, crude protein nd mino cids in the test diets nd lupin smples were clculted, using titnium dioxide s the indigestile mrker, s shown elow (Nlle et l., 00): (Nutrient/Ti)d (Nutrient/Ti)i AIDC of lupin diet = (Nutrient/Ti)d (AIDCof lupindietxnutrientinlupindiet) (AIDCof sldietx0.75xnutrientinsldiet) AIDCof lupin= (0.5xNutrientinlupins) Where, (Nutrient/Ti)d = rtio of nutrient nd titnium in diet nd (Nutrient//Ti)I = rtio of nutrient nd titnium in ilel digest. Sttisticl nlysis: Unpired t-test ws used to compre the nutritionl vlue of rw nd extruded white lupins (SAS, 997). Differences were considered significnt t p<0.05. RESULTS AND DISCUSSION Nutrient composition: The results showed tht extrusion of white lupins hd no effect (p<0.05) on the contents of crude protein, crude ft nd sh (Tle ). To the Tle : The effect of extrusion the chemicl composition (g/00 g dry mtter) of white lupins Rw, Unextruded Extruded Crude protein 36.87± ±0.89 Crude ft.95± ±0.8 Ash 3.68± ±0. Strch ND ND Amino cids Indispensle Arginine 3.56±0. 3.±0. Histidine 9.± ±0.35 Isoleucine.56± ±0.05 Leucine.98±0. 3.7±0.7 Lysine.87±0.05.7±0.09 Methionine 0.38± ±0.04 Phenyllnine.75± ±0.09 Threonine.45±0.0.5±0.0 Vline.57± ±0.05 Dispensle Alnine.35±0.0.3±0.04 Asprtic cid 3.9±0.6 4.±0.0 Cysteine 0.6± ±0.04 Glycine.44±0.0.49±0.04 Glutmic cid 6.56± ±0.0 Proline.3±0.04.±0.06 Serine.55± ±0.09 Tyrosine.68± ±0.05 Non-strch polyscchrides Solule 4.0± ±0.70 Insolule 33.00± ±0.58 Totl 37.0± ±.45 3 TIA (TIU/mg).05± ±0.09, Mens in row with different superscripts differ (p<0.05). Ech vlue represents men ± SE of four smples. Not detected. 3 TIU, Trypsin inhiitor interntionl units. TIA = Trypsin Inhiitor Activity uthors knowledge, the present study is the first to exmine the influence of extrusion on the nutritionl vlue of white lupins nd, s such, no comprle dt re ville. However, similr lck of effect of extrusion on the ft nd sh contents of pes hs een previously reported (Alonso et l., 00). One of the eneficil effects of extrusion is on strch geltiniztion (Singh et l., 007), which increses the ccessiility of strch to digestive enzymes nd improves strch digestion. However, no strch ws determined in white lupins, in contrst to other grin legumes such s field pes nd f ens (Petterson et l., 997; Nlle et l., 00, 0,). The min crohydrte reserves in white lupins were the NSP. White lupins contined 3.7% totl NSP, which is in greement with those reported y Kocher et l. (000). Extrusion significntly (p<0.05) influenced the content of different NSP frctions in white lupins (Tle ). Solule NSP contents were incresed (p<0.05) nd the insolule NSP contents were lowered (p<0.05) y extrusion. Totl NSP contents, however, were unffected (p>0.05). The increse in solule NSP with extrusion ws in greement with previous reports (Bjorck nd Asp, 567

4 Tle 3: The effect of extrusion on the pprent metolizle energy (AME, MJ/kg dry mtter) nd Apprent Ilel Digestiility Coefficient (AIDC) of ft, protein nd mino cids for roilers Rw, Unextruded Extruded AME, MJ/kg DM 9.90± ±0.40 Apprent ilel digestiility Crude ft 0.94± ±0.0 Crude protein 0.870± ±0.05 Amino cids Indispensle Arginine 0.966± ±0.09 Histidine 0.8± ±0.0 Isoleucine 0.856± ±0.03 Leucine 0.878± ±0.03 Lysine 0.90± ±0.00 Methionine 0.789± ±0.06 Phenyllnine 0.9± ±0.04 Threonine 0.80± ±0.06 Vline 0.864± ±0.06 Dispensle Alnine 0.835± ±0.06 Asprtic cid 0.784± ±0.05 Cysteine 0.835± ±0.08 Glycine 0.874± ±0.09 Glutmic cid 0.84± ±0.0 Proline 0.845± ±0.09 Serine 0.868± ±0.03 Tyrosine 0.878± ±0.08, Mens in row with different superscripts differ (p<0.05) Ech vlue represents men ± SE of four replictes 983; Vsnthn et l., 00) nd cn e ttriuted to the soluilistion of prt of the insolule NSP to solule NSP. Extrusion hd no effect (p>0.05) on the contents of most mino cids. The exceptions were rginine nd cysteine, the contents of which were lowered (p<0.05) y extrusion. No plusile resons cn e provided for the reduction in rginine concentrtions, ut the susceptiility of cystine to het is well documented (Evns nd McGinnes, 948; Rvindrn nd Bryden, 999). The reduction (p<0.05) in trypsin inhiitor ctivity of white lupins following extrusion (Tle ) ws n expected result nd in greement with previous reserch on other grin legumes (vn der Poel, 99; O Doherty nd Kedy, 00; Singh et l., 007). Apprent metolizle energy: Extrusion cooking resulted in % reduction (p<0.05; 9.9 vs MJ/kg DM) in the AME of white lupins (Tle 3). Similrly, Breytench (005) found tht the AME vlue of Austrlin sweet lupin (Lupinus ngustifolius) decresed (8.6 vs. 7.5 MJ/kg) fter extrusion with single-screw extruder t rrel jcket temperture of 0 C. The oserved decrese ws ttriuted to the incresed ulkiness tht occurred during expnsion which led to reduced feed nd energy intkes. Our dt, however, suggest tht this detrimentl effect on the AME my e relted to the incresed solule NSP content in the lupin extrudte, The negtive effects of solule NSP on nutrient utiliztion is well documented nd hve een ttriuted to their viscous nture nd interction with gut microflor (Smits nd Annison, 996; Griel et l., 006). The increse in gut viscosity cused y solule NSP could lso led to lower gstric emptying rte of solids nd liquids nd trnsit time in the smll intestine (Smits nd Annison, 996). Our hypothesis is supported y the lower (p<0.05) AIDC of ft in the lupin extrudte. It hs een shown tht the digestion of ft is ffected more thn other nutrients y NSP nd digest viscosity (Dnicke et l., 997). Ilel nutrient digestiility: Extrusion hd no effect on the AIDC of crude protein nd mino cids in white lupins (Tle 3). Bsed on the effect of extrusion on the trypsin inhiitor ctivity, however, it ws expected tht protein digestiility will e improved. A possile reson my e tht the inhiitor ctivity in the rw, unextruded mel ws low to hve ny negtive effect on protein digestiility. It is lso possile tht ny potentil improvement fter extrusion my hve een negted y effects on protein ggregtion (Cronro et l., 005) nd non-enzymtic rowning-therml cross-linking cused y Millrd rection (Vsnthn et l., 00). Conclusion: In summry, under the extrusion conditions employed in the current study, extrusion cooking incresed solule NSP contents nd lowered the ilel ft digestiility nd AME of white lupin. Although the trypsin inhiitor ctivity ws reduced, extrusion hd no effect on the ilel protein nd mino cid digestiility of white lupins for roiler chickens. REFERENCES AOAC Interntionl, 005. Officil Methods of Anlysis of AOAC Interntionl. 8th Edn., Githersurg, MD. Alonso, A., G. Grnt, P. Dewey nd F. Mrzo, 000. Nutritionl ssessment in vitro nd in vivo of rw nd extruded pes (Pisum stivum L.). J. Agric. Food Chem., 48: Alonso, A., L.A. Ruio, M. Muzquiz nd F. Mrzo, 00. The effect of extrusion cooking on minerl iovilility in pe nd kidney en seed mels. Anim. Feed Sci. Technol., 94: -3. Breytench, L., 005. The influence of processing of lupin nd cnol on pprent metolisle energy nd roiler performnce. PhD Thesis. Stellenosch University, Stellenosch, South Afric. Bjorck, I. nd N.G. Asp, 983. The effects of extrusion cooking on nutritionl vlue-a literture review. J. Food Eng., : Cmire, M.E., 000. Chemicl nd nutritionl chnges in Food during extrusion. In: Extruders in food pplictions. Min N. Riz (Ed). Technomic Pulishing Co., Inc., Lncster, PA., pp:

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