Effects of a concentrate of pea antinutritional factors on pea protein digestibility in piglets

Abstract

Four experiments were designed to investigate the apparent ileal digestibility of raw pea (Pisum sativum) and two of its components - an isolate of its proteins and a concentrate of its proteinaceous antinutritional factors (ANFs). Three varieties of peas were used: spring varieties Finale and Solara, and winter variety Frijaune. Pea protein isolates, devoided of pea carbohydrates and characterized by low trypsin inhibitor activities, were produced from Finale and from Frijaune. Two concentrates of ANFs were used; one from Finale and Frijaune (1:1) (batch a), one from Frijaune (batch b). The trypsin inhibitor activity was three times higher in batch b than in batch a. Eleven semi-synthetic diets containing the pea protein isolate, the pea ANF concentrates or raw peas were fed to piglets (10-15 kg live weight) fitted with post-valvular T-caecum cannula. For the raw pea diets, the apparent ileal N digestibility coefficients were 69.1% (Finale) and 69.5% (Frijaune). For the diets based on pea protein isolate, they were 83.7% (Finale) and 85.4% (Frijaune). Incorporation of 2.9% ANF concentrate (batch a) reduced the N digestibility coefficient of the diet based on Finale pea protein isolate from 83.7% to 79%. Addition of 0.6% of the other ANF concentrate (batch b) reduced the N digestibility coefficient when the diet was based on Solara raw pea (- 3 units) and not when based on pea protein isolate. © 1995.