The influence of extrusion of faba bean seeds and supplementation of sulphur amino acids on performance, pancreatic trypsin activity, and morphological parameters of the jejunum in rats

The effect of extrusion of faba bean seeds and supplementation of sulphur a mino acids (AA) on trypsin inhibitor (TI) and lectin activity, and the hist ology and microbiology of the jejunum were studied. Male Wistar rats were f ed semi-purified diets containing 10% faba bean seeds, either raw (R) or ex truded at 160 degreesC (E); the diets were either unsupplemented or supplem ented with 0.3% sulphur AA (met + cys, 1:1). Extrusion reduced TI activity of seeds from 1.8 (FR) to 0.5 with TIU/mg (FE) and completely eliminated ag glutination activity against human red blood cells (RBC). Extrusion of faba bean seeds did not affect rat performance or pancreatic trypsin activity ( 5255 vs 4065 U/100 g protein), and decreased (P <0.05) dry matter digestibi lity (89.7 vs 92.9%). Supplementing sulphur amino acids improved performanc e of rats fed both raw and extruded seeds. Extrusion of faba bean and suppl ementing sulphur amino acids significantly improved intestinal crypt depth, villi length and width.