4.7 Article

Ileal digestibility of energy and amino acids in three faba bean cultivars (Vicia faba L.) planted and harvested early or late in broiler chickens

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Nutritional and antinutritional composition of fava bean ( Vicia faba L., var. minor) cultivars

Inger-Cecilia Mayer Labba et al.

Summary: The dietary shift from animal protein to sustainable food like beans can reduce the climate footprint. This study analyzed the nutrient and antinutrient content in different fava bean varieties in Sweden. Results showed significant differences in nutrients and antinutrients among the cultivars, highlighting the importance of choosing the right cultivar for nutritional benefits, especially in terms of iron bioavailability.

FOOD RESEARCH INTERNATIONAL (2021)

Article Agriculture, Dairy & Animal Science

Evaluation of the nutritive value of legume alternatives to soybean meal for broiler chickens

Oluyinka A. Olukosi et al.

POULTRY SCIENCE (2019)

Review Food Science & Technology

Eliminating vicine and convicine, the main anti-nutritional factors restricting faba bean usage

Hamid Khazaei et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Article Agriculture, Dairy & Animal Science

Precaecal digestibility of crude protein and amino acids of a field bean (Vicia faba L.) and a field pea (Pisum sativum L.) variety for broilers

Stephanie Witten et al.

ANIMAL FEED SCIENCE AND TECHNOLOGY (2018)

Article Agriculture, Dairy & Animal Science

Extrusion cooking improves the metabolisable energy of faba beans and the amino acid digestibility in broilers

M. Hejdysz et al.

ANIMAL FEED SCIENCE AND TECHNOLOGY (2016)

Article Chemistry, Applied

Carbohydrate composition of mature and immature faba bean seeds

Erik J. Landry et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2016)

Article Agriculture, Dairy & Animal Science

Standardised ileal digestibility of crude protein and amino acids of UK-grown peas and faba beans by broilers

H. V. Masey O'Neill et al.

ANIMAL FEED SCIENCE AND TECHNOLOGY (2012)

Article Agriculture, Dairy & Animal Science

Ileal digestibility of amino acids for zero-tannin faba bean (Vicia faba L.) fed to broiler chicks

T. A. Woyengo et al.

POULTRY SCIENCE (2012)

Review Agronomy

Nutritional value of faba bean (Vicia faba L.) seeds for feed and food

Katell Crepon et al.

FIELD CROPS RESEARCH (2010)

Review Food Science & Technology

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

Joyce Boye et al.

FOOD RESEARCH INTERNATIONAL (2010)

Article Agriculture, Dairy & Animal Science

Effects of varying vicine, convicine and tannin contents of faba bean seeds (Vicia faba L.) on nutritional values for broiler chicken

M. Vilarino et al.

ANIMAL FEED SCIENCE AND TECHNOLOGY (2009)

Review Agriculture, Dairy & Animal Science

Invited review: Amino acid bioavailability and digestibility in pig feed ingredients: Terminology and application

H. H. Stein et al.

JOURNAL OF ANIMAL SCIENCE (2007)

Article Agriculture, Dairy & Animal Science

Heal digestibility of amino acids in feed ingredients for broilers

A Lemme et al.

WORLDS POULTRY SCIENCE JOURNAL (2004)

Article Nutrition & Dietetics

Carbohydrate fractions of legumes: uses in human nutrition and potential for health

F Guillon et al.

BRITISH JOURNAL OF NUTRITION (2002)

Article Horticulture

Genetic analysis of the raffinose family oligosaccharides in common bean

KE McPhee et al.

JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE (2002)