Dietary Pea Inclusion Research Articles

The influence of dietary inclusion of peas, faba bean and lupin as a replacement for soybean meal on pig performance and carcass traits

The influence of dietary inclusion of peas, faba bean and lupin as a replacement for soybean meal on pig performance and carcass traits

Use of semi-leafless peas (Pisum sativum L) with enzyme addition in diets for broilers

The aim was to study the effects of dietary pea inclusion and the addition of Avizyme 1200 -enzyme cocktail on broiler performance, intestinal viscosity and organoleptic quality of meat. The experimental design was a 4 × 2 factorial, the factors being dietary pea inclusion (0, 150, 300 and 450 g kg-1) in the diets fed from day 9 to day 38 and the addition of Avizyme 1200 enzyme cocktail including amylase, protease and xylanase during the entire experiment. The growth of birds improved (p ≤ 0.018) with pea inclusion in a cubic manner. Feed conversion ratio (FCR) of the birds fed on unsupplemented diets improved along pea inclusion, while pea inclusion impaired the FCR on the birds on enzyme cocktail supplemented diets (p ≤ 0.006). The use of the enzyme cocktail improved the body weight, body weight gain and FCR of the broilers and decreased intestinal viscosity (p < 0.001). The organoleptic quality of meat was similar among treatments (p > 0.05). In conclusion, 450 g kg-1 peas can be used in the broiler grower diets without negative effects on the bird performance. The use of enzyme cocktail improves bird performance.

True digestive utilization of phosphorus in pea (Pisum sativum) fed to growing pigs

An experiment was conducted to determine true digestive utilization of phosphorus (P) in common yellow field pea (Pisum sativum) by growing pigs. Eight barrows (average body weight=31.9kg) were fed 4 diets in a replicated 4×4 Latin square design. The 4 diets were a maize starch-based diet with 4 levels of P (1.1, 1.6, 2.3 or 2.8g/kg dry matter; DM) from pea. All the 4 diets contained chromic oxide (4g/kg) as an indigestible marker. Endogenous P outputs and true ileal and total tract P digestibility coefficients were estimated using the regression method. There was no effect (P>0.05) of dietary treatment on apparent total tract P digestibility. However, an increase in dietary level of P through dietary pea inclusion resulted in a quadratic response (P<0.05) in apparent ileal P digestibility such that the apparent ileal P digestibility was lower for the diet with 1.6g/kg P than for the rest of the diets. Total P outputs in ileal digesta and feces increased linearly (P<0.05) as dietary P increased. An increase in dietary level of P resulted in significant linear relationships (P<0.05) between apparent ileal or total tract digestible P intakes (g/kg DM intake) and total P intakes (g/kg DM intake). Coefficient of true ileal and total tract P digestibilities in pea were estimated to be 0.53 and 0.51, respectively. The endogenous P losses associated with pea were estimated to be 0.25g/kg DM intake in ileal digesta and 0.16g/kg DM intake in feces. There were no differences (P>0.05) between ileal and fecal levels with regard to the true P digestibility and endogenous P output associated with pea. In conclusion, the true ileal or total tract digestibility values of P for pea were similar, and they could be used when formulating pig diets using the pea to match the pigs’ requirements and minimize excretion of P.

Effects of dietary inclusion of peas, chickpeas and faba beans on growth, feed utilization and health of gilthead seabream (Sparus aurata)

Three legumes [field peas (P), chickpeas (CP) and faba beans (B)] at two inclusion levels [170 g kg−1 (L) and 350 g kg−1 (H)] were evaluated in a 13-week experiment with triplicate groups of 92.6 ± 5.0 g gilthead seabream (Sparus aurata L.). A control diet included wheat meal, fishmeal (FM) and a mixture of plant ingredients as protein sources. Diets were formulated to be isonitrogenous and isoenergetic and processed in a twin-screw extruder. Restricted feeding was applied (15 g kg−1 of body weight) and growth, haematology and histology parameters were evaluated. Decreased, but not significant, growth values were observed for all diets including legumes compared to the control. Poorer feed conversion ratio values were observed for both P diets and for high level B diet. Liver glycogen increased with increasing starch level, but hepatosomatic index did not differ significantly for any of the diet treatments. Histological examination of internal organs showed no pathological abnormalities that could be related to nutritional treatment. The study indicated that the tested legumes are ingredients that could be used in farmed seabream diets up to 350 g kg−1 without negative effects replacing other carbohydrate sources and part of FM.

Pea (Pisumsativum L.) Seeds as an Alternative Dietary Protein Source for Broilers: Influence on Fatty Acid Composition, Lipid and Protein Oxidation of Dark and White Meats

AbstractAn experiment was conducted to evaluate the production parameters, breast and leg muscle fatty acid composition and lipid and protein oxidative stability of broilers fed peas (Pisum sativum L.). The trial involved 120 birds (Hubbard strain) allotted to two groups: group I—control group, fed a basal diet containing soybean meal (195 g kg−1) as the main protein source; whereas group II—experimental group fed diet containing peas (400 g kg−1) as a substitute for conventional soybean. No significant differences were observed for body weight, feed intake or feed conversion ratio (P &gt; 0.05). The total lipids were lower (P &lt; 0.05) in the breast and leg muscles of broilers fed peas. The content of total n‐3 polyunsaturated fatty acids were higher (P &lt; 0.05) in the white and dark meat of birds fed the pea diet compared with soybean control diet. After 7 days of refrigerated storage, the levels of thiobarbituric acid‐reactive substances, lipid hydroperoxides and carbonyl proteins expressed as dinitrophenylhydrazine were similar (P &gt; 0.05) in white and dark meat of chicks fed either diet. The data indicates that dietary pea inclusion does not cause detrimental changes in lipid and protein oxidation of poultry dark and white meats, suggesting the possibility of replacing soybean meal with peas.

Growth performance and carcass and meat quality of broiler chickens fed diets containing micronized-dehulled peas (Pisum sativum cv. Spirale) as a substitute of soybean meal

An experiment was carried out to evaluate the effects of diets containing peas on productive traits, carcass yields, and fatty acid profiles (breast and drumstick meat) of broiler chickens. Hubbard strain broiler chicks, divided into 2 groups, received from 14 d to slaughtering age (49 d) a wheat middlings-based diet containing soybean (190 g/kg) or micronized-dehulled peas (400 g/kg) as the main protein source. The inclusion of peas did not significantly change the growth performance of birds. The pea level had no effect on the dressing percentage, the percentage of breast or drumstick muscles, and abdominal fat. The muscles of birds fed the pea diet had significant (P < 0.05) lower L* (lightness) and b* (yellowness, drumstick muscle) values and fat content. Instead, total collagen and water-holding capacity values were higher in the pea treatment. The polyunsaturated fatty acid concentration in breast and drumstick muscles was significantly increased with the alternative protein source inclusion, whereas the saturated fatty acid was similar among treatments. The n-6/n-3 polyunsaturated fatty acid ratio of the broiler drumstick meat decreased significantly in the pea group. Dietary pea inclusion improved the saturation index of meat without altering atherogenic and thrombogenic indexes. It can be concluded that the pea treatment tested had a positive effect on the performance and meat quality of broiler chickens.

The influence of micronization, dehulling, and enzyme supplementation on the nutritional value of peas for laying hens

Two experiments were conducted to determine the effects of micronization (infrared heat treatment), dehulling, or enzyme supplementation on the nutritive value of three cultivars (Impala, Radley, and Sirius) of peas in laying hens. In Experiment 1, 280 White Leghorn hens were fed diets containing micronized and dehulled peas for a period of 12 wk. The dietary inclusion of peas was 600 g/kg (correction was made for the amounts of hulls in those diets that contained dehulled peas). Egg production (P < or = 0.05), feed conversion (P > or = 0.05), and egg mass output (P < or = 0.05) were lower for birds fed untreated peas. Daily feed intake, egg weight, and albumen quality were not affected. Egg production, feed conversion, and egg mass output were similar for layers fed diets containing micronized peas and those fed the wheat-soybean control diet. Except for daily feed intake, which was reduced (P < or = 0.05), dehulling did not affect (P > or = 0.05) the feeding value of peas. The efficacy of dietary inclusion of a crude enzyme (pectinase) was evaluated in another experiment (8 wk). Pectinase was included in the experimental diets at 0, 50, and 100 U/kg and fed to 252 layers. The inclusion level of peas in these diets was 650 g/kg. There was no effect (P > or = 0.05) of enzyme supplementation on all production traits. Egg production, feed conversion, and egg mass output were 81.9, 83.6, and 83.0%; 1.61, 1.59, and 1.59 and 50.0, 51.2, and 50.3 at 0, 50, and 100 U/kg levels, respectively. It can be concluded that of the treatments tested only micronization had a positive effect on the feeding value of peas for laying hens.

The evaluation and enhancement of the nutritive value of yellow-, green- and brown-seeded pea cultivars for unpelleted diets given to broiler chickens

The evaluation and possible enhancement of the feeding value for broiler chickens of yellow-, green- and brown-seeded pea cultivars were studied in three experiments. In the first experiment, bioavailable energy (AME n), apparent protein digestibility (APD) and starch digestibility were determined. Dietary AME n, APD and starch digestibility values were decreased ( P ≤ 0.05) with 500 g kg −1 inclusion of peas. The AME n and starch digestibility were similar ( P ≥ 0.05) in yellow- and green-seeded cultivars but lower ( P ≤ 0.05) in the brown-seeded cultivar. Significant differences ( P ≤ 0.05) were found between the cultivars in APD. The effects of feeding 0, 100, 200 and 400 g kg −1 of these cultivars on the performance of broiler chicks were examined in the second experiment. Concurrently the possibility of alleviating the detrimental effects of antinutritional factors in peas by providing excess (115% of National Research Council (NRC) requirements) crude protein (CP) and essential amino acids (EAAs) to 400 g kg −1 pea-based diets was evaluated. The inclusion of up to 200 g kg −1 of peas did not affect weight gains but feed conversion ratio (FCR) was reduced ( P ≤ 0.05) only for the diet containing the brown-seeded peas. When peas comprised 400 g kg −1 of a diet fed to broiler chicks, weight gains and FCR were depressed ( P ≤ 0.05). However, this depression was alleviated by supplying excess CP and EAAs to these diets. Feed consumption was not affected by dietary inclusion of peas. The influence of adding pectinase only or in combination with protease to diets in which peas constituted a major dietary protein source was investigated in experiment 3. Supplementation of diets containing 800 g kg −1 peas with pectinase alone increased ( P ≤ 0.05) weight gains by 7.3 percentage units, above non-supplemented diets. Feed consumption was also improved ( P ≤ 0.05) by the same magnitude. However, feed conversion was not affected. There was no further response observed by adding protease to these diets. It is concluded that broiler chicks can tolerate up to 200 g kg −1 peas in their diets, with satisfactory performance at 400 g kg −1 provided CP and EAAs are supplied at 15% in excess of NRC requirements and addition of pectinase to pea-based diets improved weight gains and feed consumption.

Effect of dietary starch origin on digestion in the rabbit. 1. Digestibility measurements from weaning to slaughter

Growth performance and digestion in the rabbit could be affected by the source of starch because of gradual changes in intestinal enzymic activity and cecal fermentation. Four starch-rich diets differing mainly in starch origin (purified maize starch (PMS), maize, barley or pea) were compared using groups of ten rabbits between weaning (25 days) and slaughter (75 days). Whole-tract digestibility of major nutrients was assessed at three physiological stages: P1 (28–33 days), P2 (49–54 days) and P3 (70–75 days). Daily feed intake and daily weight gain differed between diets mainly in P1, being respectively: PMS, 29.0 g and 25.8 g; maize, 42.4 g and 36.5 g; barley, 52.4 g and 39.4 g; pea, 50.0 g and 41.0 g. Except in the case of starch, the digestibility of nutrients decreased with age mainly between P1 and P2 (e.g. −9% for organic matter). Fecal losses were detected at weaning for maize (5.4%) and pea (2.2%) diets. Starch from barley and purified maize was completely degraded regardless of the period. Higher neutral detergent fiber digestibility, observed when starch was provided by maize, resulted mainly from a better degradation of the hemicellulosic fraction (53% in P1). High dietary inclusion of peas (60%) was well accepted by rabbits even at weaning.

Digestion of complex carbohydrates and large bowel fermentation in rats fed on raw and cooked peas (Pisum sativum).

Rats were fed on four semi-purified diets in which raw or cooked peas (Pisum sativum var. Sentinel) provided 250 or 500 g/kg diet. Pressure-cooking of peas followed by rapid freezing and freeze-drying increased the proportion of starch resistant to alpha-amylase (EC 3.2.1.1) without previous treatment with dimethyl sulphoxide. There were only minor effects of cooking on the digestibilities of non-starch polysaccharides and their constituent sugars. With the higher dietary pea concentration there were marked increases in the flow of organic matter to, and fermentation in, the large bowel. These increases were associated with significant increases in colonic tissue and contents weights, and in colonic transit time. Both cooking and dietary pea inclusion rate altered the pattern of volatile fatty acids in caecal contents and in portal blood.

Large bowel fermentation in rats given diets containing raw peas (Pisum sativum)

The digestion of non-starch polysaccharides (NSP) was studied in rats given semi-purified diets containing 0-500 g raw peas (Pisum sativum)/kg. NSP were equally well digested at all inclusion levels with digestibilities for individual constituents ranging from 0.58 for xylans to 0.99 for arabinose-containing polymers with a total NSP digestibility of 0.79. Increasing the dietary pea inclusion rate increased the amount of substrate flowing to the large bowel (LB) and this was associated with marked increases in caecal tissue and contents masses, a reduction in caecal transit time from 0.88 to 0.43 d and a threefold increase in faecal bacterial output. Caecal pH fell as did the molar proportions of acetate, isobutyrate, isovalerate and valerate whilst butyrate increased when peas were included in the diet. Possible mechanisms for these fermentation end-product changes are discussed. Pea inclusion in the diet was associated with increased volatile fatty acid and 3-hydroxy butyrate concentrations in portal and heart blood. It was concluded that peas are a rich source of fermentable polysaccharides which produce a LB fermentation pattern of potential health benefit.