Abstract
In ruminant nutrition, peas are characterized by high protein solubility and degradability, which impair its protein value estimated by the official in situ method. Grinding can be used as a technological treatment of pea seeds to modify their nutritional value. The aim of this study was to compare the in situ method with an in vitro method on the same pea either in a coarse pea flour form (PCF) or in a ground pea fine flour form (PFF) to understand the effect of grinding. Both forms were also reground (GPCF and GPFF). PCF presented a lower rate of in vitro degradation than PFF, and more stable fermentation parameters (pH, ammonia, soluble carbohydrates) even if gas production was higher for the PCF after 48 h of incubation. In situ dry matter and protein degradation were lower for PCF than those for PFF; these differences were more marked than with the in vitro method. Reground peas were very similar to PFF. The values for pea protein digestible in the intestine (PDI) were higher for PCF than those for PFF. This study points out the high sensitivity of the in situ method to grinding. The study needs to be validated by in vivo measurements.
Highlights
Pea production has greatly increased during the last few decades in order to reduce the dependency of the European Union on imported protein-rich feeds
The coarse pea (PCF) had a lower buffering capacity than the ground coarse pea (GPCF), which was similar to both pea fine flours (PFF and GPFF)
This explanation was confirmed by the buffering capacity of the ground coarse pea flour (GPCF), which is similar to the pea fine flour form (PFF) one
Summary
Pea production has greatly increased during the last few decades in order to reduce the dependency of the European Union on imported protein-rich feeds. Peas are very interesting from a nutritional point of view as a “dual-purpose” feed because, in addition to its protein content, it has an energy value close to that of cereals due to its high starch content (Sauvant et al 2004). It is of importance to estimate with accuracy the nutritive value of this feed. The in situ technique is generally adopted as the standard method to characterize rumen degradability of protein, and protein values of feeds
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