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Effects of the inclusion of treated jack beans (Canavalia ensiformis) and the amino acid canavanine in chick diets

Published online by Cambridge University Press:  27 March 2009

R. Belmar  and
T. R. Morris
R. Belmar
Affiliation:
Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Yucatán, Apartado Postal 4–116, 97100 Mérida, Yucatán, México
T. R. Morris
Affiliation:
Department of Agriculture, University of Reading, Earley Gate, Reading RG6 2AT, UK
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Summary

Three experiments were conducted in Mérida, Mexico, between 1987 and 1990 in which jack beans, treated in various ways, were included in chick diets at the rate of 300 g/kg diet. The diets were balanced by appropriate supplementation to provide the same concentrations of energy, minerals, vitamins and principal essential amino acids as control diets based on maize or sorghum and soyabean meal. Boiling jack beans or soaking and shaking them and the combination of boiling with soaking and shaking were studied with a view to removing or inactivating toxic factors and enhancing the utilization of the beans as a livestock feed. A fourth experiment was conducted to evaluate the contribution of canavanine to the deleterious effect observed when broiler chicks are fed diets containing treated jack beans and to examine the effect of canavanine on the efficiency of protein retention of broiler chicks.

Boiling for 1 or 2 h reduced the toxicity of jack beans, but chick growth rate was only half that of controls. The combination of boiling, followed by soaking and shaking, removed most of the jack beans’ anti-nutritional factors, but some toxic effects were left in the beans, causing a depression of c. 10% in feed intake and growth rate. Growth, feed intake and protein utilization of chicks were not affected when canavanine was added to a sorghum-soyabean diet at a level (3·5 g/kg diet) which matched the canavanine present in a diet containing 300 g/kg boiled jack beans.

It was concluded that boiling was a satisfactory procedure for the inactivation of the heat-labile lectins in jack beans and that soaking and shaking was an effective method of reducing canavanine and the haemolytic activity of the saponins in jack beans. However, canavanine was found not to be the main toxic or anti-nutritional factor present in jack beans.

Type
Animals
Information
The Journal of Agricultural Science , Volume 123 , Issue 3 , December 1994 , pp. 393 - 405
Copyright
Copyright © Cambridge University Press 1994

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