标题：An evaluation of the digestible value of valueadded
lupin (Lupinus angustifolius, L. luteus and
L. mutabilis) products produced using concentrate
or isolate technologies when fed to rainbow trout
期刊名称：Western Australia. Fisheries Department. Fisheries Research Reports
印刷版ISSN：1035-4549
出版年度：2008
卷号：178
页码：237-237
出版社：Government of Western Australia / Department of Fisheries
摘要：A series of value-added grain products were produced from the kernel meals of three lupin
species of Lupinus angustifolius, L. luteus and L. mutabilis. Products were made using
either extractive or isolation techniques to produce a concentrate or isolate from each grain
respectively. The value-added products were then included in diets at a 300 g/kg inclusion
level to assess their apparent dry matter, protein and energy digestibilities. It was observed that
use of the extractive value-adding techniques only marginally increased the protein content of
L. angustifolius kernel meal, but that a more significant increase in protein content was observed
using extractive techniques on the L. luteus and L. mutabilis kernel meals. The use of protein
isolation techniques substantially increased the resultant protein content of all products produced
from each of the L. angustifolius and L. luteus lupins species. Assessment of the digestible dry
matter, protein and energy from each of the value-added grain products demonstrated that the
L. angustifolius protein concentrate (APC) produced using extractive methods actually had a
reduced level of digestible dry matter, protein and energy compared to its starting kernel meal.
Although the protein digestibility of both the L. luteus and L. mutabilis protein concentrate
products produced using extractive methods were substantially better than that of the APC, their
protein digestibility was still not as high as that of the grain-product produced using isolation
techniques from the same grain. This work demonstrates that the technique used to produce
a value-added product not only affects its chemical composition, but that it can also affect its
digestible value. Protein isolation was shown to be a more robust method for both increasing
protein levels and also maintaining the nutritional value of the grain products.
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