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Book of Abstracts First Legume Society Conference 2013: A Legume Odyssey Novi Sad, Serbia, 9-11 May 2013
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Nutritional value of Polish varieties of narrow-leaved lupine (Lupinus angustifolius L.)
determined in experiments conducted on broiler chickens
Marcin Hejdysz, Małgorzata Kasprowicz – Potocka, Sebastian Kaczmarek, Andrzej Rutkowski
Poznan University of Life Science, Poznan, Poland
Seeds of narrow-leaved lupine can provide a good source of protein for broiler chickens (1). The
objective of the performed experiments was to recognise the nutritive value of currently
cultivated Polish varieties of narrow-leaved lupine and to evaluate possibilities of their application
in broiler chicken nutrition. Four cultivars of narrow-leaved lupine (Botuta, Neptun, Sonet, Graf)
were analysed. The following parameters were determined in “in vivo” experiments (60 Ross 308
male broiler chickens; one bird was treated as one replication): ileal (dry matter, crude protein,
amino acids) and total tract (dry matter, crude fat) digestibility of nutrients, nitrogen relation and
AMEn. For this purpose the difference method of digestibility determination and ME was used.
It can be stated, on the basis of the performed investigations conducted on broiler chickens that
the employed narrow-lupine cultivars failed to exert a significant influence on dry matter and
crude protein ileal digestibility. The examined cultivars of narrow-leaved lupine were
characterised by significantly differing levels of total tract digestibility dry matter - from 50.6%
(Graf) to 61% (Neptun) and value of metabolisable energy - from 7.69 MJ/kg (Neptun) to 9.26
(Sonet) in feed as is. Furthermore, significantly different degrees of exogenous amino acid
digestibility: lysine - from 79.4% (Graf) to 87% (Boruta), threonine - from 71.9% (Graf) to 78.8%
(Boruta). The obtained research results indicate that the examined narrow-leaved lupine cultivars
were characterized by high differentials in amino acid digestibility, metabolisable energy, as well
as in total tract digestibility of dry matter.
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