DOI: 10.11118/978-80-7701-093-1-0104

EFFECTS OF ADDITIVES AND MOISTURE LEVEL ON CRIMPED ENSILED FABA BEAN COMPOSITION AND DEGRADATION OF ANTINUTRITIONAL FACTORS

Rinne, M.¹, Franco, M.¹, Halmemies-Beauchet-Filleau, A.², Ayanfe, N.^1,3, Sanni, O.², Stefański,T.¹, Perttilä, S.¹, Kokkonen, T.², Vanhatalo, A.²

¹ Natural Resources Institute Finland (Luke), Tietotie 4, FI-31600 Jokioinen, Finland

² University of Helsinki, P.O.Box 28 (Koetilantie 5), FI-00014 Helsingin Yliopisto, Finland

³ Current address: Swedish University of Agricultural Sciences (SLU), Skogsmarksgränd, SE-90183 Umeå, Sweden

Wider use of crimping and ensiling as a preservation method of grain legume seeds could increase local production of protein feeds and improve the resilience of European livestock production. This experiment evaluated the effects of moisture level and formic acid addition on fermentation quality and vicine & convicine degradation of crimped ensiled faba beans. In addition, a by-product from grass protein extraction, grass whey or brown juice, was used as a novel component to improve fermentation by adding moisture and nutrients to the faba beans. All samples showed good preservation quality with limited protein breakdown and no presence of butyric acid. Higher moisture content promoted lactic acid production and decreased pH of the samples. On average 60% of the original vicine & convicine was degraded during ensiling indicating that the preservation method can be used to improve the feeding value. Use of grass whey showed potential as a feed component included in crimped ensiled seeds that can promote fermentation and recycle the nutrients in the whey back to the food chain.

Klíčová slova: Vicia faba L., fermentation quality, formic acid, green biorefinery by-product, vicine, convicine

stránky: 104-105, Publikováno: 2026, online: 2026