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

机译：影响营养价值的化学和物理因素及随后用牲畜利用食物豆类

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There is significant potential for an increased use of food legumes in livestock feeds, especially considering the recent exclusion of animal proteins from ruminant diets in many countries. Improved nutritional definition of peas, lupins and beans, which are already widely used in livestock feeds, and other legumes such as vetch and Lathyrus spp has increased their value and utilisation. Research into the nutritional role of oligosaccharides, soluble and insoluble non-starch polysaccharides, starches, the mode of action of trypsin inhibitors, lectins and tannins and factors that influence amino acid and energy availability is increasing the efficiency of use of food legumes by livestock. Research is also identifying cost-effective mechanisms for improving their nutritional value. In addition, a better understanding of the interactions between food legumes and other feed ingredient is enhancing animal production.
机译：在牲畜饲料中增加食物豆类的使用具有重要潜力，特别是考虑到最近在许多国家的反刍动物饮食中排除动物蛋白。改善了豌豆，羽扇豆和豆类的营养定义，这些植物和豆类已经广泛用于牲畜饲料，以及其他豆类如vetch和lathyrus spp，增加了它们的价值和利用。研究寡糖的营养作用，可溶性和不溶性非淀粉多糖，淀粉，胰蛋白酶抑制剂，凝集素和单宁的作用方式以及影响氨基酸和能量可用性的因素正在增加牲畜使用食物豆类的使用效率。研究还确定了提高其营养价值的成本效益机制。此外，更好地了解食物豆类和其他饲料成分之间的相互作用正在增强动物生产。

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