and highly metabolisable energy value. “Most dairy studies comparing cows fed lupins versus grains in the milking par- lour have found that lupins produced more milk, fat and pro- tein,” states Little. “Milk protein concentrations tended to be reduced slightly. Dairy studies have found that substituting oilseed meals with lupins did not alter milk, fat and protein yields.” Lupins are also a very good source of rumen degrada- ble protein, are low in starch and contain 6-10% oil, which is mostly unsaturated. Australian lupins are moderately high in neutral detergent fibre (unlike other legumes and cereal grains), so they don’t depress fibre digestion or voluntary feed intake. In addition, Little states that they are “easy to handle and store due to their low moisture level and a robust seed coat, which is impervious to insects.” For cattle con- sumption, lupins only need coarse rolling to reduce the particle size to 2-4.2 mm.
Pigs In 2020, researchers in Poland published results showing that as a replacement for SBM, yellow lupin (L. luteus, Mister variety) in pig diets produced similar raw meat parameters. In addition, research conducted by scientists at the Depart- ment of Agriculture in Western Australia and Murdoch Uni- versity has shown that current Australian varieties of L. an- gustifolius can replace all of the SBM in grower-finisher pig diets without compromising growth rate, carcass composi- tion or meat quality when adequately fortified with some synthetic amino acids.
Poultry Dr Gerhard Bellof at the Weihenstephan-Triesdorf University of Applied Sciences in Germany recently wrote a report called ‘Faba bean, grain pea, sweet lupin and soybean in poultry
feeds’ for the ‘Union For The Promotion Of Oil And Protein Crops’ in Europe, with colleagues Dr Ingrid Halle and Dr Mark- us Rodehutscord. They found that the essential amino acids in lupins are as digestible as those in soy protein. “Combining other protein alternatives such as rapeseed meal and sun- flower cake can contribute to a balanced amino acid supply,” they state in the report. “This means that soybean meal can be replaced entirely in laying hen feed. In complete feed mix- tures for poultry fattening, the soybean meal content can be significantly reduced by deploying such combinations, at least in the final fattening stages.” Analysis by Czech scientists published in 2021 on lupin in laying hen diets found that “re- placing soy protein with white lupin protein reduced choles- terol and triacylglycerides in blood plasma, and that feedstuff including white lupin protein did not negatively affect the health status of the layers.” With colleagues, Brian Kenyon, senior nutrition manager at ABN, recently conducted a study of lupins as a SBM replacement in broiler diets in the UK. They examined nutrition values for both blue and white lupin vari- eties and completed financial evaluations of lupins in com- parison with conventional protein sources such as SBM, rape- seed, peas, field beans and sunflower meal. Kenyon states that “lupins could be used in poultry diets in the UK as an al- ternative to soy, but there needs to be significant improve- ment in production yields for the price to become viable for both arable farmers and feed producers.”
Fermentation effects In Iceland, lupins are very widespread. In a new study at the University of Iceland, lupins are being analysed at various growth stages and also after fermentation. The plants will be fermented using various processes and potential products for human and/or livestock consumption will be developed.
▶ ALL ABOUT FEED | Volume 29, No. 7, 2021 19
Lupins grains are highly suit- able for rumi- nants, because of their high disgestibility.
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