Understanding the nutritional chemistry of lupin (Lupinus spp.) seed to improve livestock production efficiency

In their raw, unprocessed form, lupins have many desirable characteristics for feeding both ruminants and single-stomached animals. An emphasis on the se desirable characteristics when formulating diets, combined with an advan ced knowledge of how components of lupins can influence nutritional value, will ensure they make a cost-effective contribution to livestock diets. The main lupin species used in livestock diets include Lupinus albus, L. angus tifolius and L. luteus. Supplementation of ruminant diets with lupins has b een shown to have many positive effects in terms of growth and reproductive efficiency, comparable with supplements of cereal grain. The true value of lupins in ruminants, however, can only be determined following a better de finition of animal requirements and a closer match of ration specifications . Pigs can effectively utilize L. angustifolius and L. luteus, but detailed research has yet to reveal the reason for poor utilization of diets contai ning L. albus. Poultry can tolerate high levels of lupins in their diets bu t levels are often restricted to avoid problems associated with excess mois ture in the excreta. Variable responses to enzymes have been observed when attempting to rectify this problem. Lupins have unique carbohydrate propert ies characterized by negligible levels of starch, high levels of soluble an d insoluble NSP, and high levels of raffinose oligosaccharides, all of whic h can affect the utilization of energy and the digestion of other nutrients in the diet. In addition to carbohydrates, an understanding of lupin prote in, lipid and mineral composition together with a knowledge of potential an ti-nutritional compounds is required if the use of this legume is to be opt imized.