Soybeans, including both soybeans and black beans, contain three harmful substances: trypsin inhibitor, phytohemagglutinin, and urease. Trypsin inhibitor blocks the action of proteases, making it difficult to digest proteins. Phytohemagglutinin can damage red blood cells and lower hemoglobin levels, while urease breaks down proteins and urea into ammonia, which irritates the digestive system. These toxins can be neutralized through heating, cooking, or frying, making the beans safe for consumption.
Raw peas from bowl beans also contain trypsin inhibitor and fenugreekine. The former has similar effects to that in soybeans, while fenugreekine may affect the central nervous system. Both toxins are eliminated when the beans are cooked, ensuring safety for livestock and poultry.
Vicia faba, or broad beans, contain trypsin inhibitor and pyrimidine nucleosides. These harmful components are removed through proper cooking, reducing their toxic impact on animals.
Rape cake, if not detoxified, contains sulfur glucosides and tannins, which reduce feed palatability and can cause constipation. Ingestion may lead to goiter, liver damage, and stunted growth in animals. Detoxification methods include soaking in warm water, boiling, roasting, or burying in soil pits, where 98.8% of toxins can be removed after two months.
Cottonseed meal and leaves contain free gossypol and cyclopropene fatty acids. Gossypol is harmful to nerves, blood vessels, and internal organs, potentially causing gastroenteritis. Cyclopropene fatty acids can negatively affect reproductive systems in females. Toxins can be reduced by drying, heat treatment, or boiling for 1–2 hours. Before feeding cotton leaves, they should be washed and soaked in lime water for 10 hours, or treated with ferrous sulfate to ensure safety.
Cassava contains cyanogenic glycosides, which release hydrogen cyanide when broken down. This toxin binds to iron in cytochrome oxidase, preventing oxygen uptake and leading to suffocation at the cellular level. Cassava should be sliced, sun-dried, and boiled for 3–4 hours without a lid to remove the poison.
Potato tubers, stems, and leaves contain solanine, a toxic compound. While mature tubers have low levels, sprouted or green tubers become highly poisonous, especially in the skin, eyes, and buds. These parts must be removed before feeding, and the remaining tubers should be soaked and cooked, with the cooking water discarded to avoid poisoning.
Bean curd residue, a byproduct of tofu production, is rich in nutrients but contains anti-nutrients. It should be heated for 15 minutes before feeding to destroy these compounds, improve taste, and increase protein absorption. It should not be fed alone, and its proportion in the total diet should not exceed one-third. Additional minerals and green feeds should be provided to meet nutritional needs.
Ramie, including its stems, leaves, and seeds, as well as untreated castor cake, contains ricinine, a toxic compound that causes blood clotting and cell lysis. When ingested, it breaks down into glycerol and ricinoleic acid, irritating the gut. Castor cake can be boiled at 100°C for two hours or soaked in a 10% salt solution for 6–10 hours. Leaves should also be heated before feeding, and the amount should be limited.
Sorghum contains tannins, which interfere with amino acid absorption, while pumpkin contains urease, which produces ammonia in the digestive tract, causing irritation. These substances should be removed by boiling and rinsing with fresh water, and the feed should be mixed with other ingredients.
Aquatic plants like peanuts, water hyacinths, water lettuce, and water chestnuts often carry parasites and eggs, posing risks of coccidiosis, hookworm, and filariasis. Proper high-temperature treatment converts these harmful substances into beneficial ones, supporting animal health and growth.
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