concanavalin-a and canaline

There were made four nutrition experiments using pork in growing process, with an approximate weight of 14.2 kilograms. In each experiment, it was made a substitution in equals parts of corn flour and soy flour for raw Canavalia flour or processed through alkaline storage, autoclaved or extrusion. In the first three experiments, the substitution level of raw Canavalia (RC), stored in alkaline environment (CAMA) or autoclave (CA) were: 0, 5, 10 and 15%. In the fourth one, the including levels of Canavalia Extruida were: 0, 7.5 and 15%. The raw Canavalia as the Extruida drastically reduced the pork's growth. The Canavalia flour autoclaved (121 degrees C/15 psi/90 min) substantially improved the animal answers, even though the growth in all the substitution levels were lower than the one observed in the original portion. The storage of the beans in alkaline environment, made possible better productive behavior in the animals, and it didn't observe differences (p < 0.01) to increase the witness weight, at the substitution level or 5%. The pork's answer to the Canavalia toxin was manifested in the first term, by a drastic reduction in the voluntary consumption of foods. As a whole, the results indicated that none of the methods used were effective to eliminate or to minimize the toxic effects in the raw Canavalia over the productive behavior of growing pork.

Topics: Aminobutyrates; Animal Feed; Animals; Canavanine; Concanavalin A; Fabaceae; Flour; Food Handling; Food Preservation; Hemagglutination; Hot Temperature; Hydrogen-Ion Concentration; Lectins; Plant Extracts; Plant Lectins; Plant Proteins; Plants, Medicinal; Plants, Toxic; Seeds; Swine; Toxins, Biological