Effect of autoclaving on metabolizable energy value of smooth pea seed ( Pisum sativum) in growing chicks

Abstract

Smooth pea seeds ( Pisum sativum) from four cultivars were tested for apparent metabolizable energy (AMEn) value in 3-week-old chicks. Spring cultivars showed a better AMEn value (11.10 MJ kg −1 dry matter (DM)) than winter cultivars (mean 10.16 MJ kg −1 DM) when birds were fed on raw pea meal. The effect of autoclaving for 3 min at 130°C under 170 kpa was also tested. For all samples of peas, autoclaving significantly improved AMEn values. The AMEn of winter cultivar P147 was raised from 10.18 to 11.47 MJ kg −1 DM (+12.7%) and the AMEn of winter cultivar Frisson from 9.39 to 12.19 MJ kg −1 DM (+29.9%). Starch digestibility of autoclaved peas was increased from 82.9 to 94.0% for the spring cultivars, Amino and Finale, and from 74.3 to 93.3% for the winter cultivar, Frisson. Protein digestibility was also increased after autoclaving from 78.6 to 82.9% for the spring cultivars, Amino + Finale, and from 67.8 to 85.1% for the winter cultivar, Frisson. Calculated values of pea AMEn increases (Δ Ec) induced by autoclaving were obtained on the basis of protein and starch digestibility increases. The Δ Ec values were compared with the actual AMEn increases (Δ E) measured in birds: the mean of ratios ( Δ Ec : Δ E) was 0.901.