In vitro gas production profiles and fermentation end-products in processed peas, lupins and faba beans

BACKGROUND: An experiment was carried out to establish whether using a pre-compacting device (expander) changes the contribution of dry matter (DM) and degradative behaviour of peas, lupins and faba beans over the different fractions (non-washable fraction, NWF; insoluble washable fraction, ISWF; soluble washable fraction, SWF). Samples of the entire concentrate ingredients (WHO ingredients) and their different fractions (NWF, ISWF and SWF) were subjected to three processes (Retsch milling, R; expander treatment, E; expander-pelleting, EP) and their fermentation characteristics were evaluated using an in vitro gas production technique. RESULTS: In peas and faba beans, both the E and EP processes increased the size of the NWF (P <0.05) and decreased the size of the SWF compared with the R process. The maximum fractional rate of gas production in the first phase of fermentation was higher in the E and EP samples than in the R samples (P <0.05). In lupins and faba beans the E and EP processes shifted the pattern of fermentation towards a more glucogenic fermentation, as represented by a lower non-glucogenic to glucogenic ratio (NGR). Ammonia production (NH3-N) in the E and EP samples was significantly (P <0.05) lower than that in the R samples.CONCLUSION: It is concluded that the E and EP processes provide a certain level of protection against ruminal breakdown to dietary protein and shift the pattern of fermentation towards a more glucogenic fermentation.