![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
Abstract
1. Most samples of field bean, irrespective of their genetic origin, induced a decrease in the mean egg weight when included in the diet at a rate of 300 g/kg: the relative sizes of yolk, albumen and shell were unchanged.
2. Lipoxygenase was not involved in this phenomenon since addition of linoleic acid to the diets containing field beans did not improve egg weight.
3. The depressing effect of the field beans was proportional to the proanthocyanidine content of the seed extracted with absolute methanol.
4. In a longer trial (252d) field beans rich in these kinds of tannin decreased laying rate, efficiency of food utilisation and tended to increase mortality.
5. The removal of the hulls from the field beans did not prevent the reduction in egg weight.
