ZusammenfassungWP 1: Provision of legume varietiesWP 1 has been carried out under lead of Poland: A complete set of methods for the analysis of nutrients and anti-nutrients in different type of legumes and processed pea products have been established. Determination of physical and nutritional properties of peas, lupines, soy beans and faba beans has been conducted: protein, fat, minerals, total dietary fiber, amino acids and anti-nutritional factors including I-NSP, S-NSP, T-NSP, oligosaccharides, resistant starch, I-uronic acids, S-uronic acids, T-uronic acids, lignin, trypsin inhibitors, tannins, phenolic acids and bacterial metabolites.WP 2: Analytical platform for the new productsThe Institute of Animal Nutrition, Freie Universität Berlin and Universität Hamburg have established and developed the following methods in the context of product evaluation in order to support WP 1 and conduct WP 2: Basic composition (Weender analysis), minerals including macro and trace elements, amino acids (High-performance liquid chromatography), characterization of microbial metabolites (short chain fatty acids, lactic acid, ammonia) and trypsin inhibitor activity.Freie Universität Berlin and Universität Hamburg have analyzed the protein, fat, starch, ash, minerals, amino acids, trypsin inhibitor activity and bacterial metabolites of native and processed pea products. Freie Universität Berlin has also established a specific practical method for in vitro digestibility analysis of legumes. The in vitro digestibility of the raw pea and the processed pea products have been evaluated. IHAR-PIB has analyzed the anti-nutritional factors of the lab and large scaled processed pea products.WP 3: Technological and biotechnological treatments to improve nutritional and functional properties of legumesTechnische Universität Berlin in collaboration with the Institute of Animal Nutrition, Freie Universität Berlin has conducted intensive laboratory and large scale studies in order to improve the nutritional quality of legumes particularly peas. Three innovative treatments were evaluated: Pulsed Electric Fields (PEF), Ultrasound (US) and High Pressure. Freie Universität Berlin and Technische Universität Berlin succeeded to develop microbial processes for the production of nutritionally optimized legumes by microbial conversion processes:Evaluation of different enzymatic pre-digestion and co-culture fermentation processes.Evaluating the pea products resulted from enzymatic pre-digestion and fermentation with Bacillus subtilis, Bacillus licheniformis, Enterococcus faecium and their combination.Evaluation of practical technological parameters and drying process methods for use in industrial scale in order to produce high nutritional quality pea products for animal trials.Evaluation of combined high pressure with solid state fermentation processes in order to improve nutritional quality of pea and reduce associated, undesirable microorganism.WP 4: Production of prototype feed, feeding trials, proof of conceptFreie Universität Berlin in close cooperation with the University of Olsztyn (Poland) carried out feeding trials using broilers and turkeys. Three innovative pea products have been used in formulations and preparation of broiler and turkey feed. The technological aspects have been studied in relation to product quality and safety.The broiler trials examined the impacts of inclusion of native, fermented or enzymatically pre-digested peas on growth performance and nutrient digestibility in broilers. Nine corn-wheat-soybean diets were formulated by supplying 10, 20 and 30% of the CP with either native, fermented or pre-digested peas (as a replacement for soybean meal). Broiler performance was recorded and the apparent ileal digestibility (AID) of Ca, P, K, CP, amino acids (AA) and fat as well as ileal digestibility (ID) of starch were determined at the end of experiment.In conclusion, both processes could improve the nutritional quality of pea. Inclusion of pea products below 200 g/kg diet had no negative impact on the nutrient digestibility and growth performance of broilers. These data indicated the feasibility of using both processes for improving the nutritional quality of pea as a replacement for imported soybean meal and a protein source in broiler nutrition.WP 5: Legal and social aspects of new products including comparison with genetically modified feedThe German project partner support the work lead by ICHB PAN in Poland. Contacting experts and convincing them to have an interview in order to identify the experts opinion on the innovative biotechnological processes developed in the project, introduction of novel and more sustainable proteins products on the market as well as potential of local legumes as replacement for imported soybean meal. The Polish working group has been supported by Freie Universität Berlin to investigate the social and academic perspectives of new legumes products and GMO in Germany and Poland.
Der ausführliche Gesamtbericht kann über die GFPi-Geschäftsstelle bezogen werden:
Das IGF-Vorhaben 106 EN der Forschungsvereinigung GFPi e. V. wurde über die AiF im Rahmen des Programms zur Förderung der industriellen Gemeinschaftsforschung und -entwicklung (IGF) vom Bundesministerium für Wirtschaft und Energie aufgrund eines Beschlusses des deutschen Bundestages gefördert.