Chemical and physical factors influencing the nutritional value and subsequent utilisation of food legumes by livestock

摘要: There is significant potential for an increased use of food legumes in livestock feeds, especially considering the recent exclusion animal proteins from ruminant diets many countries. Improved nutritional definition peas, lupins and beans, which are already widely used other such as vetch Lathyrus spp has their value utilisation. Research into role oligosaccharides, soluble insoluble non-starch polysaccharides, starches, mode action trypsin inhibitors, lectins tannins factors that influence amino acid energy availability increasing efficiency by livestock. also identifying cost-effective mechanisms improving value. In addition, a better understanding interactions between feed ingredient enhancing production.