The Nutritional Value and Physiological Properties of Diets with Raw and Candida
utilis-Fermented Lupin Seeds in Rats
Małgorzata Kasprowicz-Potocka1*, Anita Zaworska1, Andrzej Frankiewicz1, Włodzimierz Nowak1,
Piotr Gulewicz2, Zenon Zduńczyk3 and Jerzy Juśkiewicz3
1Department of Animal Nutrition and Feed Management, Poznan University of Life Sciences,
Wołynska 33, PL-60-637 Poznan, Poland
2Poznan Science and Technology Park, Adam Mickiewicz University Foundation, Rubiez 46,
PL-61-612 Poznan, Poland
3Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10,
PL-10-747 Olsztyn, Poland
Article history:
Received November 6, 2014
Accepted March 25, 2015
Key words:
fermentation, lupin, Candida utilis, digestive tract, rats
Summary:
The growth and physiological responses of the rats to diet supplemented with raw and Candida utilis-fermented yellow and blue lupin seeds were determined. The diets containing soya bean meal, raw and fermented blue and yellow lupin were administered to eight rats in each diet group for four weeks. Yellow lupin seeds in the diets of rats improved significantly (p<0.05) feed intake, protein digestibility, body mass gain and protein efficiency ratio in comparison with blue lupin seeds. On the contrary, blue lupin seeds affected significantly (p<0.05) gastrointestinal fermentation processes in comparison with yellow lupin seeds. Fermentation of lupin seeds increased crude protein content and reduced phytate and oligosaccharide content. In the fermented products, a higher number of lactic acid bacteria and yeasts but reduced number of coliform bacteria was found. Fermentation by Candida utilis positively (p<0.05) affected protein digestibility of feed, body mass gain and protein efficiency ratio of rats, as well as the activity of some bacterial enzymes and cholesterol concentrations in the blood serum.
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