An analysis of the nutritive value of heat processed legume seeds for animal production using the DVE/OEB model: a review

Recently obtained information on structural and compositional effects of processing of legume seeds is reviewed, in relation to legume seed characteristics affecting digestive behavior and nutrient utilization. The emphasis is on (1) manipulation of digestive behavior by heat processing methods, particularly on protein and/or starch components of legume seeds, (2) prediction of changes of potential nutrient supply to ruminants from legume seeds after heat processing, using the newly developed DVE/OEB model, and (3) obtaining information on optimal processing conditions of legume seeds as intestinal protein source in term of protein DVE and OEB values (to achieve target values for potential high net absorbable protein in the small intestine while holding any N loss in the rumen to a low level), using the protein evaluation DVE/OEB model. The information described in this paper may give better insight in the mechanisms involved and the changes occurring upon processing of legume seeds. A focus of the review is on evaluation of the models and new approaches to establishment of a protein evaluation system that more accurately accounts for digestive processes in the ruminant on a quantitative basis.