Improvement of lupins and lathyrus for broilers and egg layers by enzyme tr


Chicken Meat

Research Organisation

University of Western Australia

Objective Summary

To provide the poultry industry with suitable alternatives to animal proteins (eg. meatmeal) and imported soybean meal by improving the nutritive value of locally-grown legumes lupins and lathyrus. We think that if these legumes are treated with enzymesthat are not present in the digestive tract of birds a more extensive breakdown of pectin and therefore cell walls can be acheived. By doing so we should be able to; i) increase the nutritive value by making more nutrients available to the bird for digestion; ii) reduce water-holding capacity of digesta and hence wet droppings iii) reduce viscosity of digesta and allow a greater digestibility of released nutrients and iv) reduce excretion of nutrients into the environment.

Project Code


Project Stage


Project Start Date

Friday, December 1, 2006

Project Completion Date

Friday, October 24, 2008

National Priority

Frontier technologies for building and transforming Australian industries

National Priority

Maintain & improve confidence in integrity of Aust ag, food, fish & forestry

National Priority

CME-Improve chicken meat production through the whole supply chain