Nutritional Implications of Zero-Tannin Legume Seeds in Broilers

Tannins inhibit the digestion of dietary proteins by forming tannin-protein complexes, direct inhibition of digestive proteases, or inhibition of the growth of gut microbiota.

High tannin content in lentils results in nondesirable dark coloration of the seeds and the cooking fluid.

Zero-tannin cultivars of legume seeds have been developed to overcome the negative influence of tannins by reducing the tannin content.

<p>The anthocyanin and phenylpropanoid biosynthesis pathways were altered to achieve zero tannin phenotypes in faba bean and lentil.</p> Signup and view all the answers

<p>Tannins, phytate, protease inhibitors, and antigenic proteins are common antinutritional factors that inhibit protein digestibility.</p> Signup and view all the answers