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At least 19 recordsLinked to original sources
PubMed1990

The utilization of raw and autoclaved faba beans (Vicia faba L., var. minor) and faba bean fractions in diets for growing boiler chickens.

The effects of the inclusion of raw and autoclaved whole faba beans (Vicia faba; RFB and AFB respectively) or faba bean fractions (cotyledons and hulls) in diets for growing broiler chickens (0-4 weeks of age) on performance, intestinal physiology and jejunal histological structure have been studied in three experiments. Significant decreases in body-weight as well as lower food consumption and higher food intake:weight gain ratio were observed in those animals fed on diets containing 250, 350 and 500 RFB/kg in the diet. Birds fed on AFB diets (500 g/kg) had significantly greater body-weights than chicks fed on RFB or raw faba bean cotyledons (RC). Significant increases in the relative lengths of duodenum, jejunum, ileum and caeca, pancreas relative weight, and intestinal transit time of birds fed on diets containing 250, 350 and 500 g RFB/kg compared with control birds were observed. Including AFB (500 g/kg) in the diet significantly increased body-weight and significantly decreased pancreas weight compared with RFB (500 g/kg)-fed birds. The inclusion of RFB hulls had no effect on these variables. Dehulling or autoclaving of faba beans, or both, proved to have no significant effect on relative lengths of duodenum, jejunum, ileum and caeca, nor on caecal volatile fatty acid concentration in birds fed on 500 g faba beans/kg diet. Electron microscopy of the jejunal mucosa revealed discrete hyperplasia of polysomes and mitochondrial swelling in those animals fed on AFB (500 g/kg) or AC (426.4 g/kg). Pronounced strangulations were also observed along the microvilli, whose length was similar to that of control birds. The inclusion of RFB hulls, either autoclaved or raw, led to no ultrastructural changes in the enterocytes, as detected by electron microscopy. Birds fed on diets containing the cotyledons of RFB (RC, 426.4 g/kg) rather than whole RFB showed the same ultrastructural disorders as RFB (500 g/kg)-fed birds. The present study shows that factors other than those usually claimed, i.e. protease inhibitors, phytates, tannins and lectins, may be contributing to the low nutritional value of V. faba seeds for growing chickens.

Animal Feed↗
PubMed1991

Nutritional response of growing rats to faba beans (Vicia faba L., minor) and faba bean fractions.

The effects of raw faba bean (Vicia faba L., minor) meal (VFM) and its fractions on the growth and nitrogen utilization of rats have been determined in two experiments. Two commercial varieties of VFM were tested, local VFM (409-439 g/kg diet) and Troy VFM (439 g/kg diet). The bean fractions tested were V. faba lectin-depleted protein (VFDP), V. faba lectin (VFL) and V. faba cotyledon residue (VFCR). All diets were supplemented with amino acids to target requirements. Body-weight, body N and lipid contents of rats fed on VFM were reduced significantly in comparison with control rats fed on lactalbumin. This was due, in part, to the lower digestibility of the protein, lipid and dry matter (DM) of VFM diets. As a result, net protein utilization (NPU) and biological value (BV) of faba bean proteins were less than expected. Urine and urea-N outputs of the VFM-fed rats were also elevated in both experiments. Increasing the energy content of local VFM diets led to significantly higher dry body-weight, body N and lipid contents, with the result that the NPU and BV values of the protein also increased. However, the NPU values for VFM-fed rats were still significantly lower than those for the controls in both experiments. In contrast, true N, lipid and DM digestibilities in rats given local VFM were not significantly affected by the difference in the energy content of the diets. The replacement of two-thirds of the lactalbumin in the diet with VFDP (65 g/kg) reduced dry body-weight, N and lipid contents, NPU and BV compared with the control rats, even though N, lipid and DM digestibilities were not significantly different. The nutritional performance of rats fed on lactalbumin-based diets containing 7 g VFL/kg was similar to that of the controls. Similarly, the inclusion of the cotyledon residue (237 g VFCR/kg diet) had no appreciable effect on any of the variables studied. As VFL and VFCR had no antinutritional effects in these rats, it appears that the low nutritional value of VFM for rats (NPU 0.66) results not only from the low digestibility of the bean proteins, but also from disturbances in N metabolism.

Animals↗
PubMed1992

Mineral excretion of rats fed on diets containing faba beans (Vicia faba L.) or faba bean fractions.

The effects on faecal mineral excretion of two commercial varieties (local cultivar and Troy cultivar) of raw faba beans (Vicia faba L., minor) meal (VFM) and its fractions have been studied in growing rats. Diets contained local-VFM (dark seed coat) and Troy-VFM (light seed coat) at 474-500 g/kg diet, hull (VFH) from both varieties at 65 g/kg diet, and the insoluble cotyledon residue (VFCR) obtained from the Troy variety at 237 g/kg diet. Rats were pair-fed on diets which had been supplemented with amino acids to target requirements and contained similar amounts of zinc, manganese, iron and copper. With VFM diets the apparent absorption of Zn and Mn was significantly reduced. On the other hand, with hulls the apparent absorption of Fe was reduced while that of Cu slightly increased. As the amounts of calcium, phosphorus and magnesium in VFM and VFH diets were higher than in the controls, the increased intake resulted in a significant increase in both the apparent absorption and the faecal excretion of these minerals. The inclusion of VFCR in the diet had no significant effect on the mineral content of faeces. The relatively low concentrations of phytate in the bean seeds of 7.8 and 6.7 g/kg for the local and Troy cultivars respectively, could not adequately account for the increased mineral excretion. The results suggest that other seed constituents, possibly the soluble non-starch polysaccharides, may be involved in the elevated loss of Zn and Mn in rats fed on diets containing faba bean for extended periods, while some insoluble structural hull components may interfere with the absorption of Fe from the gut.

Animals↗
PubMed1976

Studies with chicks on the growth depressing factor(s) in faba beans (Vicia faba L. var. minor).

The growth response of broiler chicks was improved when they were fed diet containing high levels (greater than 85%) of heat treated as compared to raw faba beans. Pelleting and microwave treatment of faba beans containing 10% moisture resulted in maximal improvements in chick growth rates and feed efficiency of only 6% and 8%, respectively. Steam autoclaving (121 degrees for 20 minutes), extrusion (130 degrees or 152 degrees), or microwave treatment of faba beans containing 18% added water resulted in maximal improvements of 16% in growth rates and 19% in feed: gain ratios. the above study, a time course study of the relationship between faba beans autoclaving time anc chick growth response, and studies with individual faba bean fractions (starch isolate and protein isolate) suggests that processing improves the utilization of faba bean mainly through its effects on components associated with the protein and possibly the hull portions of faba beans. The utilization of faba bean starch is not improved with processing. Although the nature of the growth depressing factor(s) has not been established, the results from this study indicated that the major component does not appear to be a tryspin inhibitor, hemagglutinin, some other heat labile protein, or vicine.

Animals↗
PubMed1992

The digestibility in piglets of faba bean (Vicia faba L.) as affected by breeding towards the absence of condensed tannins.

Seed samples from two near-isogenic faba bean (Vicia faba L.) lines were examined for the levels of so-called anti-nutritional factors (ANF). From the ANF known to be present in faba beans, trypsin inhibitor activity, functional lectins, condensed tannins and pyrimidine glycosides were analysed. It was concluded that the lines differed only in the content of condensed tannins being < 0.5 g/kg and 5.2 (SD 0.2) g/kg for the low (LT)- and high (HT)-tannin lines respectively. In addition, the level of pyrimidine glycosides in the LT line was slightly higher than that in the HT line. The LT line showed a reduced proportion of the seed coat (105 v. 119 g/kg) and a lower seed weight (0.85 v. 1.01 g). The apparent ileal and faecal digestibility values of dry matter and nitrogen from the HT and LT line were determined for piglets which were fed on diets containing chromium oxide as a marker. The mean apparent ileal and faecal digestibility values for dry matter for the LT line were 0.694 and 0.889 and for N 0.828 and 0.879 respectively. For the HT line, these values were approximately 0.05 and 0.10 lower (P > 0.05). A multienzyme technique was used to predict the in vitro protein digestibility (IVPD) of the two lines. The IVPD of the LT line was 0.965 and about 0.05 higher than the HT line, confirming the difference in digestibility as measured in vivo. The present study shows the positive effects on digestibility of removal of condensed tannins in faba beans which was achieved by plant breeding.

Animals↗
PubMed1989

Histological alterations to the pancreas and the intestinal tract produced by raw faba bean (Vicia faba L. minor) diets in growing chicks.

1. Inclusion of raw faba bean (Vicia faba L., minor) in the diet of growing chickens was shown to affect the performance of the birds and to produce a significant increase in the relative weight of the pancreas. This was attributable to dietary trypsin inhibitors. 2. Trypsin inhibitors also produced degenerative changes in pancreatic acinar cells. These were observed by light and electron microscopy. 3. Progressive cytopathological changes were observed in the intestinal tract. The duodenum, jejunum and ileum were altered, with extensive erosion, shortening and atrophy of microvilli. 4. The results endorsed previous findings obtained using different legume seed lines (Phaseolus spp). Faba bean produced similar local reactions in the pancreas and the intestine. This may be caused by the presence of lectins in the seeds.

Animal Feed↗
PubMed1988

Functional and electrophoretic characteristics of faba bean (Vicia faba) flour proteins as affected by germination.

Faba beans (Vicia faba) were germinated at room temperature for 3 and 6 days respectively. The effect of germination on the protein fractions, protein solubility index, PAGE pattern and some functional properties i.e. emulsification capacity (EC), foaming capacity (FC), foam stability (FS), water and fat absorption capacities of the flour was studied. Germination decreased albumins, globulins and prolamins at different levels but non protein nitrogen and glutelins were increased. The protein solubility index was high at both extreme pH values with an isoelectric point (IP) at pH of 4.4-4.5. The solubility of the protein slightly increased due to germination at all the pH values. PAGE pattern revealed on obvious dissociation and utilization for both fast and slow moving protein fractions during germination. Emulsification and foaming properties vs pH profile were similar to the pattern of solubility vs pH. Both properties were high at acidic and alkaline pH's and the minimum values were at pH 4 to 5. Germination process improved EC, FC and FS of the flour in comparison with that of dry bean flour. Water absorption of faba bean flours was improved during germination but the fat absorption markedly decreased.

Dietary Fats↗
PubMed1991

Identification of potyvirus isolates from faba bean (Vicia faba L.), and the relationships between bean yellow mosaic virus and clover yellow vein virus.

Clover yellow vein virus (CYVV) isolate H and the related potyvirus isolates E178, E197, and E242 could be distinguished from bean yellow mosaic (BYMV) isolates by their wider host range among non-legume test plant species, the peculiar enlargement of the nucleolus in infected plants, and the larger size of their coat protein as evidenced by slower migration in SDS-PAGE. Serologically, they are qualitatively indistinguishable in electro-blot immunoassay (EBIA) also with antibodies specific to the N-terminal part of BYMV-B25 coat protein, implying therefore that CYVV and BYMV coat proteins contain identical amino acid sequences in the N-terminal region. The faba-bean virus isolates from Sudan, Syria, and The Netherlands could be identified as BYMV isolates especially adapted to faba bean. All of them were weakly pathogenic to Phaseolus bean with the exception of SV205, assuming an intermediate position between Phaseolus-bean isolates, with low pathogenicity to faba bean, and faba-bean isolates, usually having low pathogenicity to Phaseolus bean. Strains of BYMV are thus hard to delimit.

Antibodies, Viral↗
PubMed1991

The amino acid sequence of a Bowman-Birk type proteinase inhibitor from faba beans (Vicia faba L.).

The amino acid sequence of a Bowman-Birk type proteinase inhibitor (FBI) from seeds of faba bean (Vicia faba L.) was determined by analysis of peptide fragments generated by reduction and S-carboxymethylation of enzymatically modified inhibitors, which were obtained from native FBI by limited proteolysis with TPCK-trypsin or TLCK-chymotrypsin at pH 3.5. The established sequence showed that FBI is highly homologous with Vicia angustifolia inhibitor (VAI0 but lacks the portion corresponding to the C-terminal 9 amino acids of VAI. The trypsin reactive-site peptide bond in FBI was also indicated to be Lys(16)-Ser(17) and the chymotrypsin reactive-site peptide bond to be Tyr(42)-Ser(43) by limited proteolysis with TPCK-trypsin or TLCK-chymotrypsin and by sequence comparison with other Bowman-Birk type inhibitors.

Amino Acid Sequence↗
PubMed1992

Effect of domestic processing, cooking and germination on the trypsin inhibitor activity and tannin content of faba bean (Vicia faba).

The effects of domestic processing methods like soaking for 12 h, dehulling, ordinary cooking of whole as well as dehulled seeds at 15 lbs/inch2 pressure for 15 and 25 min, and germination for 24, 36 and 48 h were observed on trypsin inhibitor (TIA) and tannin content of two varieties of faba bean viz. VH-131 and WF. A non-significant reduction in TIA was observed on soaking and dehulling, while tannins showed a reduction of 42 and 51% on soaking in VH 131 and WF, respectively. Dehulled seeds showed a decline in tannin content by 70 to 73% in two varieties. There was a significant reduction in TIA (75-76 per cent) and tannin (76-81%) on cooking, while autoclaving for 25 min almost completely eliminated both of these stress factors. Germination of seeds for 48 h led to a reduction of 64-65% in TIA and 90-91% in tannins, which was more than germination for 24 and 36 h. Soaked seeds gave positive results of both these antinutrients.

Fabaceae↗
PubMed2026

Development of a 10K breeder-friendly SNP chip for faba bean.

INTRODUCTION: Faba bean breeding and genomics have seen steady progress in recent years, supported by genome sequences and high-density genotyping platforms. These tools have been valuable for trait mapping, diversity assessment, and genomic research, but they have limited routine use in breeding programs due to their relatively high cost. Recent progress in establishing an optimized, cost-efficient genotyping-by-sequencing protocol tailored to the large and complex faba bean genome has created the foundation for a more accessible genotyping solution. METHODS: Using this approach, we explored the genetic diversity of faba bean germplasm from various panels, providing a comprehensive representation of the crop's genetic landscape. From this dataset, we identified and selected a high-quality set of informative SNP markers that are evenly distributed across the genome. Building on these resources, we designed a breeder-friendly 10K SNP chip. RESULTS: The 10K SNP chip delivers high accuracy, broad genomic coverage, and affordability. The chip was validated across diverse germplasm panels, demonstrating strong clustering performance, high reproducibility, and applicability to breeding-relevant germplasm. DISCUSSION: This platform offers a cost-effective alternative to higher-density arrays, enabling its integration into genomic selection, marker-assisted breeding, and diversity monitoring, ultimately supporting accelerated genetic gain and the delivery of improved varieties to farmers.

SNP chip↗
PubMed1988

Treatments for reducing total vicine in Egyptian faba bean (Giza 2 variety).

The response of faba bean 'Vicia faba' (Giza 2 variety) towards soaking conditions differed greatly since the absorbed quantities of water (either by the whole or the decorticated forms) are a function of their chemical constituents. On the other hand, 28.45% of the total vicine (vicine & convicine) present in the whole faba bean samples was extracted after soaking for 72 h at room temperature. Subsequently, other soaking mediums, i.e., 0.5% sodium carbonate and/or 1% acetic acid were used in an attempt to increase the level of vicine elimination. Percentage removal of total vicine in whole faba bean was higher in the acidic (61.31%) than the alkaline (38.40%) medium under the conditions tested, i.e., at room temperature for 72 hours. The rates of vicine + convicine elimination in decorticated faba bean for the acidic acid and alkaline soaking media were 78.46 and 79.13%, respectively. The solubility ratio of total vicine relative to soaking solutions (H2O:Na2CO3:Acetic acid) was 1:1.35:2.16 in the whole broad bean and 1:2.41:2.39 in the decorticated samples. The residual amounts of total vicine (78.33% and 77.27%) present after stewing under normal and under pressure cooking conditions could be expected to be decreased to 30.33% for the former and 29.92% for the later after 72 h of soaking. Regression analysis was used to estimate the theoretical zero point of vicine elimination from faba bean through soaking in 1% acetic acid.

Cooking↗
PubMed1978

Effects of negative pions and neutrons on the growth of Vicia faba bean roots.

Vicia faba bean roots have been irratiated with neutrons of various energies and with negative pi-mesons, and the effect on the ten-day growth of the roots has been determened. The neutron irratiations were made in beams of 400 and 600 MeV maximum energy, as well as with neutrons from a plutonium-beryllium source (mean energy 4.4 MeV) and from a 14 MeV neutron generator. The bean roots have also been irradiated at various points along the depth-dose curve of negative pi-mesons, including the gegion where the pions annihilate on coming to rest. The results show a maximum relative biological effectiveness (RBE) of 3.7 for 50% reduction in ten days growth for stopped negative pions and values up to 3.3 for high-energy neutrons, compared to 5.5 for 14 MeV neutrons. The biological effectiveness of high-energy neutrons and stopped pions shows a more pronounced dependence on dose than does the effect with lower-energy neutrons.

Dose-Response Relationship, Radiation↗
PubMed1978

The nutritive value of faba beans and low glucosinolate rapeseed meal for swine.

Faba beans may be effectively used as a partial replacement for other protein supplements in swine diets. Breeding swine appear to be particularly sensitive to the level of faba beans in their diets. The lack of response to autoclaving faba beans suggests that the trypsin inhibitor level and condensed tannin content of faba beans do not significantly influence the performance of growing-finishing swine. Supplementation of diets containing faba beans with lysine and/or methionine has not improved pig performance. The scientific selection and commercial production of low glucosinolate varieties of rape constitutes a major advance for swine nutrition. All swine experiments that have compared low glucosinolate rapessed meal with regular rapeseed meal have demonstrated the superiority of the low glucosinolate material as a protein source. Substantially larger proportions of the low glucosinolate material may be fed to all classes of swine without any significant depression in performance.

Amino Acids↗