Utilization of exogenous fibrolytic enzymes in fiber fermentation, degradation, and digestions and characteristics of whole legume faba bean and its plant silage.

This article aims to review recent progress and update on utilization of exogenous fibrolytic enzymes in fiber fermentation, degradation, and digestions and nutritive and anti-nutritional characteristics of whole legume faba bean and its silage. The study focused on strategies to improve the utilization and bioavailability of fiber through pre-treating exogenous fibrolytic enzymes. The review includes features of nutrition and anti-nutritional factors and environment impact, forage fiber fermentation, degradation and digestion, legume bean in various diets, use of exogenous enzyme and factor affecting enzyme action in fiber digestion as well as exogenous enzyme response. This review also provides very recent research on effects of fibrolytic enzyme on rumen degradation characteristics of dry matter and fiber of whole plant faba bean silage and effect of exogenous fibrolytic enzyme derived from trichoderma reesei on lactational performance, feeding behavior, rumen fermentation and nutrient digestibility in dairy cows fed whole plant faba bean silage-based diet. This study provides an insight on nutritive and anti-nutritive characteristics of whole legume bean and its plant silage and utilization of exogenous fibrolytic enzymes in fiber fermentation, degradation, and digestions.

Utilization of synchrotron-based and globar-sourced mid-infrared spectroscopy for faba nutritional research about molecular structural and nutritional interaction.

The traditional wet chemistry analysis is to use combination of specific chemical reactions to quantify a group of compounds with similar chemical and nutritional properties. However, plant cell wall complex is not uniform in terms of chemical, physical or nutritional characteristics and the digestion progress is achieved by a series of enzymatic hydrolysis of specific chemical bonds which cannot be revealed by wet chemistry analysis. Synchrotron-based and globar-sourced mid-infrared spectroscopy instead utilizing the unique absorption of mid-infrared light at different frequencies and more information about specific chemical bonds can be revealed. As a result, taking spectral change during digestion into consideration may give some insight about nutritional utilization features. However, the utilization of synchrotron-based and globar-sourced mid-infrared spectroscopy on feed and food nutritional research is limited. Therefore, the aim of this study is to provide idea about how to systematically study the nutritional and spectral structure feature of faba bean with traditional and advanced synchrotron-based and globar-sourced vibrational molecular spectroscopy. The study reviews (1) Utilization of faba bean for human and animal consumption; (2) Traditional evaluation methods for faba bean nutritional characteristics and (3) Contribution of synchrotron-based and globar-sourced mid-infrared (Mid-IR) spectroscopy techniques to evaluate faba bean structural and molecular properties.