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Article

Chemical Characterisation and in Vitro Gas Production Kinetics of Eight Faba Bean Varieties

1
Department of Advanced Biomedical Sciences, University of Napoli Federico II, 80100 Napoli, Italy
2
Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, 80100 Napoli, Italy
3
Centro di ricerca Politiche e Bio-economia R, CREA, Consiglio per la ricerca in agricoltura e l’analisi economica agraria (CREA), 80143 Napoli, Italy
4
Department of Agricultural Sciences, University of Napoli Federico II, 80100 Napoli, Italy
*
Author to whom correspondence should be addressed.
Animals 2020, 10(3), 398; https://doi.org/10.3390/ani10030398
Received: 15 January 2020 / Revised: 25 February 2020 / Accepted: 26 February 2020 / Published: 28 February 2020
The demand of vegetable protein is currently very high, both for human and animal nutrition. Soybean meal is the most used protein source in ruminant nutrition. Many Leguminosae seeds (i.e., faba bean, lupin, proteic pea), rich in protein and energy, are considered a valid alternative, especially in the organic production system. In this paper the physical and nutritional characteristics of eight varieties of Vicia Faba bean (four local and four commercial) were evaluated. To evaluate the digestive utilization an in vitro trial was carried out, incubating each substrate with an inoculum made up of bovine buffered rumen liquor for 48 h at 39 °C under anaerobiosis. The gas produced within the incubation period was registered, the dry matter digestibility and volatile fatty acid at the end of fermentation were determined. The results of this investigation confirm the possibility of using local faba bean varieties in ruminant nutrition with the advantages that, being local natural resources, they are better adapted to the climate and agronomic conditions and limit the environmental impact.
Faba bean is an important vegetable protein source for ruminant diets. This research aimed to compare the nutritional characteristics of four commercial and four local cultivars in order to better characterise the local ones and promote their use in animal nutrition. The seeds’ weight and the chemical composition, including starch and the energy, was evaluated. The in vitro fermentation characteristics were studied for 48 h using bull’s rumen fluid as inoculum. All the varieties showed the values’ weight corresponding to the specific botanical typology. The varieties significantly differed for protein, starch and lignin (p < 0.01) and structural carbohydrates (p < 0.05) concentration. No significant differences were observed for energy content. All the in vitro fermentation parameters resulted significantly different among the varieties. Organic matter degradability ranged between 89.9% and 85.1% and the potential gas production from 367 to 325 mL/g. The Pearson’s analysis showed significant correlation between morphological characteristics, chemical data and in vitro fermentation parameters. In conclusion, this investigation confirms the possibility of using local faba bean varieties (i.e., Aquino, Castrocielo, 13#5, 4#4) in ruminant nutrition with the advantage that, being local natural resources, they are better adapted to the climate and agronomic conditions and limit environmental impact. View Full-Text
Keywords: protein source; ruminant; in vitro fermentation; degradability; volatile fatty acids protein source; ruminant; in vitro fermentation; degradability; volatile fatty acids
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MDPI and ACS Style

Pelagalli, A.; Musco, N.; Trotta, N.; Cutrignelli, M.I.; Di Francia, A.; Infascelli, F.; Tudisco, R.; Lombardi, P.; Vastolo, A.; Calabrò, S. Chemical Characterisation and in Vitro Gas Production Kinetics of Eight Faba Bean Varieties. Animals 2020, 10, 398. https://doi.org/10.3390/ani10030398

AMA Style

Pelagalli A, Musco N, Trotta N, Cutrignelli MI, Di Francia A, Infascelli F, Tudisco R, Lombardi P, Vastolo A, Calabrò S. Chemical Characterisation and in Vitro Gas Production Kinetics of Eight Faba Bean Varieties. Animals. 2020; 10(3):398. https://doi.org/10.3390/ani10030398

Chicago/Turabian Style

Pelagalli, Alessandra, Nadia Musco, Nikita Trotta, Monica I. Cutrignelli, Antonio Di Francia, Federico Infascelli, Raffaella Tudisco, Pietro Lombardi, Alessandro Vastolo, and Serena Calabrò. 2020. "Chemical Characterisation and in Vitro Gas Production Kinetics of Eight Faba Bean Varieties" Animals 10, no. 3: 398. https://doi.org/10.3390/ani10030398

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