What is the importance of knowing the anti-nutritional factors in feedstuffs?

Antinutritional factors are substances that when present in animal feed or water reduce the availability of one or more nutrients. It is important to have knowledge of antinutritional factors because they can adversely affect the health of your poultry flock.

What do you mean of Antinutritional factor?

The anti-nutritional factors can be defined as those substances generated in natural food substances by the normal metabolism of species and by different mechanisms (e.g. inactivation of some nutrients, diminution of the digestive process or metabolic utilization of feed) which exert effects contrary to optimum …

What are anti-nutritional factors in animals?

The common antinutritional factors in animal feedstuff and forages are:

  • Saponins.
  • Tannins.
  • Protease inhibitors.
  • Alkaloids.
  • Non protein amino acids (mimosine)
  • Lectins (phytohaemagglutinins)

What do you mean of anti-nutritional factor ANF )? How can this be reduced?

Anti-nutritional factors (ANFs) are substances that when present in animal feed or water they either by themselves or through their metabolic products reduce the availability of one or more nutrients.

What are the Antinutritional factors in legumes?

Abstract. Legumes and cereals contain high amounts of macronutrients and micronutrients but also anti-nutritional factors. Major anti-nutritional factors, which are found in edible crops include saponins, tannins, phytic acid, gossypol, lectins, protease inhibitors, amylase inhibitor, and goitrogens.

What is Antinutritional factors in fish feed?

2. Antinutritional factors

Plant-derived nutrient source Antinutrients present
Soybean meal Protease inhibitors, lectins, phytic acid, saponins, phytoestrogens, antivitamins, allergens
Rapeseed meal Protease inhibitors, glucosinolates, phytic acid, tannins
Lupin seed meal Protease inhibitors, saponins, phytoestrogens, alkaloids

What are anti-nutritional compounds?

Antinutrients are natural or synthetic compounds that interfere with the absorption of nutrients. Nutrition studies focus on antinutrients commonly found in food sources and beverages.

What are the factors affecting cooking of pulses?

The factors studied were: soaking, including time and temperatures; storage, including time and storage conditions; age; size; place of origin; effect of chemical solutions; and the composition of the seed coat.

What are the methods for removal of Antinutritional factors?

Below is an overview of the main antinutrients and effective ways to eliminate them.

  • Phytate (phytic acid): Soaking, sprouting, fermentation.
  • Lectins: Soaking, boiling, heating, fermentation.
  • Tannins: Soaking, boiling.
  • Protease inhibitors: Soaking, sprouting, boiling.
  • Calcium oxalate: Soaking, boiling.

Is there any positive impact of anti-nutritional factors in human body?

Antinutrients can cause nutritional deficiencies when consumed in high quantities, but their concentration in the average diet is not likely to be excessively high. Moreover, it seems that molecules with antinutritional properties can have positive effects on our health when consumed in lower concentrations.