Anti-nutritional factors

G M Lochi
 Anti-nutrients
• Antinutrients are natural or synthetic compounds that interfere with the
absorption of nutrients.
• Substances which either by themselves or through their metabolic
products, interfere with food utilization and affect the health and
production of animals.
• Basically used for protection of plants.
 General characteristics
• Products of secondary metabolism
• Found in virtually all plants to some degree
• Defensive role:
• Bitter, colors, poisonous, odor, antinutritive/
• immunosuppresive
 Excessive intake of nutrients
• Excessive intake of fiber can reduce the transit time through the intestines
to such a degree that other nutrients cannot be absorbed.
• Increased amount of vitamins.
 Harms of Anti-nutritional factors
• Direct Harmful • Alopecia
• Macro feed nutrients • Urticaria
• Indirect harmful • Moldy feed, spoiled silage
• Chemical perception
• Condition of digestive system
• Lactobacillus acidophilus
 Lipase inhibitors
• Lipase inhibitors interfere with enzymes, such as pancreatic lipase, that
catalyze the hydrolysis of some lipids, including fats.
• For example, the anti-obesity drug orlistat causes a percentage of fat to
pass through the digestive tract undigested
 Amylase inhibitors
• Amylase inhibitors prevent the action of enzymes that break the
glycosidic bonds of starches and other complex carbohydrates, preventing
the release of simple sugars and absorption by the body. Amylase
inhibitors are present in many types of beans;
• commercially available amylase inhibitors are extracted from white
kidney beans
 Oxalic acid
• Oxalic acid and oxalates are present in many plants. Oxalates bind to
calcium and prevent its absorption in the body.
 Glucosinolates
• Glucosinolates (Pungent agent) prevent the uptake of iodine, affecting the
function of the thyroid and thus are considered goitrogens. They are found
in cabbage.
 Beta-Glucans
• Beta-glucans are sugars that are found in the cell walls of bacteria, fungi,
yeasts, algae, lichens, and plants, such as oats and barley. They are
sometimes used as medicine.
• The specific role of β-glucan was not explored until the 20th century. β-
glucans were first discovered in lichens, and shortly thereafter in barley.
• bind with water in the intestines, resulting in the formation of gels that
increase the viscosity of the intestinal contents.
• Use in cancer
 Gossypol
• Gossypol is a toxic compound found in the cotton plant.
• Two forms of gossypol exist: free and bound. The free form is the toxic
form. Bound gossypol binds to proteins, making it nontoxic.
• which can cause a pink discoloration in stored eggs.
 Gossypol
• Gossypol primarily affects the heart and liver. The reproductive tract,
abomasum, and kidney are also affected.
 Gossypol
• 100 ppm in their concentrate ration.
• 400 ppm to 600 ppm has caused toxicity in young ruminants.
• Adult cattle can tolerate much larger amounts of free gossypol but
toxicosis has been reported with levels of 800ppm fed over a long period
of time.
 Treatment
• There is no treatment for poisoning, Adsorbents such as activated charcoal
and saline cathartics. A high intake of protein, calcium hydroxide, or iron
salts appears to be protective in cattle.
• Added Ferric sulphate (iron) of up to 200 ppm in diets and up to 400 ppm
in poultry.
 Tannins
• Responsible for the astringent taste of some leaves, fruits, and wines.
• Found in plant leaves, bark, fruit, wood, and roots.
• Plant defense mechanisms against ruminant animals, birds, and insects.
• Tannins can bind protein. Digestive proteins can bind with dietary tannins,
making the proteins unavailable to the animal.
• Brown sorghums, for example, are high in tannins.
 Protease Inhibitors
• The typical animal response to an intake of protease inhibitors is to
increase enzyme secretions, which results in increased size of the pancreas
(which secretes digestive enzymes into the duodenum).
• Trypsin inhibitors have been isolated from many legumes, including
soybeans and field peas. Trypsin inhibitors can be destroyed by heat,
which is why whole soybeans must be roasted before they can be included
in poultry diets.
 Phytate
• Phytate is the principal storage form of phosphorus in bran and seeds.
• Phytate has been shown to block the absorption of not only phosphorus but
also other minerals, particularly calcium, magnesium, iron, and zinc. Phytate
has also been shown to negatively affect the absorption of lipids and proteins.
• Animals do not produce the enzyme phytase needed to break down phytate.
As a result, diets with high levels of phytate have reduced nutrient
availability. At least 75% of the total phosphorus in corn, for example, is in
the form of phytate-phosphorus.
 Phytate
• Phytate is found in many grains and legumes. The level of phytate will
depend on the feedstuff and the conditions under which it was grown.
Cooler temperatures during the growing season produces lentils with a
reduced phytate content.
• Phytase is now available as an additive to animal feeds to help with the
breakdown of phytate. Breeders are also looking to produce low-phytate
grains and legumes.
 L-canavanine
• The non-protein amino acid L-canavanine can adversely affect utilization
of the amino acid arginine in intact feed proteins.
• The canavanine becomes incorporated as a substitute for arginine in newly
produced proteins, making the final proteins nonfunctional. It has a toxic
effect on monogastric animals, especially chickens.
 Alkaloids

• Usually basic, bitter & toxic (v. potent)

• eg. Cocaine, nicotine & caffeine Animal feed sources
• Kidney, pulmonary & liver damage, diarrhea, vomiting