TY - JOUR
T1 - Effect of dehulling and toasting at different moisture contents of fava beans (Vicia faba) on chemical composition and in-situ ruminal protein degradation
AU - Wang, Wenji
AU - Aljundi, Amin Turki
AU - Hansen, Nikolaj Peder
AU - Weisbjerg, Martin Riis
AU - Lund, Peter
AU - Larsen, Mogens
PY - 2025/5
Y1 - 2025/5
N2 - The objective of this study was to investigate the effect of dehulling and moist toasting at different dry matter (DM) contents on the feed value of fava beans using the in situ methodology. Fava beans with about 12 % of moisture content were moistened to achieve moisture contents of 12 %, 18 %, and 25 %. Firstly, the effect of toast-moist and dehulling was investigated in a 4 × 2 factorial design with factor 1 including: (1) untoasted at 12 % moisture, (2) toasted at 12 % moisture, (3) toasted at 18 % moisture, and (4) toasted at 25 % moisture. Factor 2 including: hulled or dehulled. Secondly, the effect of the sequence of toasting (at 12 % moisture) and dehulling was examined. Thirdly, the nutritive value of hulls was assessed. Moist toasting and dehulling both resulted in a higher CP content of fava beans. Moist toasting led to a lower ruminal degradability and higher intestinal and total-tract disappearance of DM, CP, and CP-free DM. Dehulling of fava beans resulted in a lower aNDFom content, higher ruminal degradability of DM, CP, and CP-free DM and higher intestinal disappearance of DM, CP, and CP-free DM. Toasting after dehulling resulted in a higher DM content but did not affect ruminal degradability of CP. Increasing the moisture content in the fava beans before toasting from 12 to 18 and 25 % moisture resulted in a lower effective ruminal degradability of DM, CP, and CP-free DM, but higher total-tract and intestinal disappearance of DM, CP, and CP-free DM. It was concluded that dehulling was effective to improve fava beans nutritive value by reducing aNDFom content and increasing the CP and starch content. Toasting fava beans in moist condition, eg. directly from harvest, give the most effective protection of CP and CP-free DM from ruminal degradation and increased intestinal and total-tract disappearance of CP and CP-free DM. Fava bean hulls had low nutritional value and was limited affected by moist toasting.
AB - The objective of this study was to investigate the effect of dehulling and moist toasting at different dry matter (DM) contents on the feed value of fava beans using the in situ methodology. Fava beans with about 12 % of moisture content were moistened to achieve moisture contents of 12 %, 18 %, and 25 %. Firstly, the effect of toast-moist and dehulling was investigated in a 4 × 2 factorial design with factor 1 including: (1) untoasted at 12 % moisture, (2) toasted at 12 % moisture, (3) toasted at 18 % moisture, and (4) toasted at 25 % moisture. Factor 2 including: hulled or dehulled. Secondly, the effect of the sequence of toasting (at 12 % moisture) and dehulling was examined. Thirdly, the nutritive value of hulls was assessed. Moist toasting and dehulling both resulted in a higher CP content of fava beans. Moist toasting led to a lower ruminal degradability and higher intestinal and total-tract disappearance of DM, CP, and CP-free DM. Dehulling of fava beans resulted in a lower aNDFom content, higher ruminal degradability of DM, CP, and CP-free DM and higher intestinal disappearance of DM, CP, and CP-free DM. Toasting after dehulling resulted in a higher DM content but did not affect ruminal degradability of CP. Increasing the moisture content in the fava beans before toasting from 12 to 18 and 25 % moisture resulted in a lower effective ruminal degradability of DM, CP, and CP-free DM, but higher total-tract and intestinal disappearance of DM, CP, and CP-free DM. It was concluded that dehulling was effective to improve fava beans nutritive value by reducing aNDFom content and increasing the CP and starch content. Toasting fava beans in moist condition, eg. directly from harvest, give the most effective protection of CP and CP-free DM from ruminal degradation and increased intestinal and total-tract disappearance of CP and CP-free DM. Fava bean hulls had low nutritional value and was limited affected by moist toasting.
KW - dehulling
KW - fava bean
KW - in situ
KW - toasting
UR - http://www.scopus.com/inward/record.url?scp=85219720567&partnerID=8YFLogxK
U2 - 10.1016/j.anifeedsci.2025.116281
DO - 10.1016/j.anifeedsci.2025.116281
M3 - Journal article
SN - 0377-8401
VL - 323
JO - Animal Feed Science and Technology
JF - Animal Feed Science and Technology
M1 - 116281
ER -