Pea Diets Research Articles

Extruded canine diets containing primarily peas in contrast to those containing lamb and chicken meal are at higher risk of mold and mycotoxin contamination when treated similarly: An observational study

AbstractThree extruded dog diets were created for a nutritional study with different primary protein sources (BAS: lamb meal (LM) and deboned lamb (DL); CHK: chicken meal, LM, and DL; PEA: dried ground pea, LM, and DL). All diets were processed using the same single‐screw extruder, shipped from the processing facility on the same day, and transported under the same conditions in January 2021. After 8 months of storage in a temperature and humidity‐controlled room in September 2021, only the PEA diet was molded upon inspection. Mold and mycotoxin analysis of all diets was conducted in both September 2021 and at expiry in January 2022, which confirmed mold and mycotoxin contamination to some degree in all diets and most pronounced in the PEA diet across both timepoints. Nutrient analysis of all diets was conducted at production and 2 months post‐expiry in March 2022. As expected, fatty acid and vitamin contents of all diets decreased between sampling timepoints, and amino acid contents generally remained stable. Methionine decreased by 14% in CHK, cystine decreased by 15% and 20% in CHK and PEA, respectively, tyrosine decreased by 30%, 25%, and 27% across BAS, CHK, and PEA, respectively, and taurine decreased by 50%, 42%, and 55% across BAS, CHK, and PEA, respectively. Inaccurate measurement of the PEA diet moisture content post‐production likely led to mold development which may also negatively impact the availability of nutrients and could put dogs at risk for mycotoxicosis and nutrient deficiencies if not closely monitored, but controlled studies are required.

Effects of single and twin thermal screw extrusion on protein quality of grain-free pet foods formulated with predominantly animal- or plant-based protein ingredients

With the diversification of the pet food industry and increasing market demand, the inclusion of plant protein in companion animal diets has become of interest. Pulses, commonly seen in grain-free diets, are high in protein and could serve as an alternative source of animal-based protein. There has been research on the ingredient about nutrient profiles and effects on canine health. However, little is known about the amino acid availability when pulses are incorporated into diets. In addition, there is lacking in knowledge about the effect of extrusion processing on protein quality and the possible interaction between processing and ingredients. Therefore, the study was conducted to determine the effect of extrusion and pulses on amino acid digestibility and protein quality. Eight grain-free diet formulations were designed: chicken byproduct meal diet (CON), chicken slurry diet (SLR), chicken slurry + yellow pea diet (SLR+YP), yellow pea diet (YP), green lentil diet (GL), garbanzo bean diet (GB), chicken slurry + taurine diet (SLR+TAU), and chicken slurry + yellow pea + taurine diet (SLR+YP+TAU). Two types of extruders were used: single screw and twin screw extruder. Diet samples were taken at 3 processing time points: raw ingredients, at the end of the preconditioner, and at the end of the extruder. The resulting 48 diet samples were analyzed for chemical composition and fed to cecectomized roosters (n=4/treatment) to determine standardized ileal amino acid digestibility and Digestible Indispensable Amino Acid Score (DIAAS)-like values. Even though the diets were mostly similar in chemical composition, methionine content was lower in diets containing yellow pea and green lentil. Extrusion processing did not have negative effect on natural or synthetic taurine in the diets. Preconditioning and extrusion also increased amino acid digestibility and DIAAS-like values in most diets, as processed diets could be considered well-digested and of good protein quality. According to reference protein sources, tryptophan and methionine were the most limiting amino acids in all treatment diet samples. In conclusion, grain-free diet formulation could result in good protein quality in canine diets and extrusion processing increased amino acid digestibility and protein quality.

A Preliminary Evaluation of Sex and Dietary Field Pea Effects on Sensory Characteristics of Dry-Cured Loins.

Two of the main issues related to cured meat products are castration to avoid boar taint and the hefty reliance on soybean meal to feed pigs. However, data on the effects of immunocastration in pigs and alternative crop protein feeds on the sensory traits and consumers' acceptance of dry-cured loin are still limited. A preliminary study was conducted on the effect of sex type (surgical castrated male pigs and immunocastrated male and female pigs, at approximately 140 kg in weight and 7 months of age) and animal diet (pea vs. soya) on dry-cured loins. The study involved a sensory evaluation of six treatments, with a 3 × 2 factorial design, conducted by trained panellists and untrained consumers in Spain (n = 126) and Portugal (n = 80). The consumers were also checked for their skatole sensitivity using a pure substance. The results showed that the pea-based diet was significantly different (p < 0.001) from the soy-based diet, as determined by a trained panel of surgically castrated male pigs, although the immunocastration treatments were not split. Dry-cured loin from immunocastrated male pigs fed with peas was considered tenderer and juicier (p < 0.05) than those fed soya-based diets. The untrained consumer panel scored higher on the sensory traits (flavour, juiciness, and overall liking) from the loin samples of surgically castrated male pigs fed a pea diet. All consumers scored similarly in boar taint detection. This study demonstrates the applicability of the pea-based diet for the feeding of pigs destined for cured meat and highlights immunocastration as a tool that does not compromise the skatole detection score.

Determining the effects of Candida utilis-fermented pea starch vs. unfermented pea starch, alone or in whole diets, on palatability and glycemic response in dogs and cats.

Current research suggests yeast fermentation has the potential to improve palatability of pea-based diets for both cats and dogs. However, to be useful, fermentation should not compromise other healthy attributes of peas such as a low glycemic response. Fermentation of uncooked pea starch with Candida utilis (ATCC 9950) appeared to increase crude protein, crude fiber content, inorganic compounds (phosphorus and iron) and phenols. Whole diets were designed with fermented and unfermented pea starch to assess palatability, food intake, and glycemic responses in unacclimated, mixed sex Beagle dogs and mixed breed cats (n = 8 and n = 7, respectively). For palatability testing, a control diet was formulated with 30% corn starch as well as test diets with 30% inclusion of fermented or unfermented pea starch (all lab-made), then compared to a commercial diet containing pea starch (Legacy/Horizon). Fermentation had little effect on rapidly digestible starch either in uncooked starch form or when incorporated into whole diets, but did decrease resistant starch by 15% and increase slowly digestible starch by 20%. Palatability tests using either two choices or four choices at a time revealed a significant preference for the fermented pea starch diet (p < 0.01) in both species. For the glycemic responses, a total of four different pea products were included: unfermented pea starch, fermented pea starch, and 30% inclusion of unfermented and fermented pea starch in whole formulated diets. There were no significant changes in glycemic responses with the fermented pea diet compared to the unfermented diet, demonstrating that healthful low glycemic properties of pea starch were retained after C. utilis fermentation. Overall, C. utilis-fermentation technique was successfully adapted to pea starch where it resulted in increased palatability and food intake in dogs and cats, with potential to positively contribute to overall health benefits for both species.

Dietary pea protein alone or combination of partial intake of pea protein and exercise induces beige adipocyte formation in mice

Dietary pea protein alone or combination of partial intake of pea protein and exercise induces beige adipocyte formation in mice

Effects of Field Pea Diet and Immunocastration in Heavy Pigs on Fresh Pork and Dry-Cured Ham

Peas are an alternative to soybeans to supply protein in livestock feeds. Immunocastration avoids surgical castration of male pigs and increases fat deposition in female pigs. This work aimed to assess the effects of pea inclusion on the amount of fat and fatty acid profile of loins and on weight losses of dry-cured hams in different sexes of pigs; in addition, growth performance and feeding behavior in immunocastrated female pigs were evaluated. Two experiments were conducted with crossbred immunocastrated female (IF) and immunocastrated (IM) or surgically castrated (CM) male pigs from Duroc dams sired by Berkshire, which were assigned to one of two diets (soybean vs. pea-based). The effect of castration type on the afore-mentioned variables was evaluated in male pigs, and the growth performance, and feeding behavior in female pigs. The pea-based diet in IF had no effect on average daily gain nor on carcass traits; although, it increased feeding time (p &lt; 0.001) and reduced n-3 polyunsaturated fatty acid (PUFA) content (p &lt; 0.05). In male pigs, the pea-based diet did not change carcass fatness either but reduced the n-3 PUFA levels (p &lt; 0.05). Likewise, IM had lower (p &lt; 0.001) monounsaturated fatty acid (MUFA) and higher (p &lt; 0.05) n-6 PUFA than CM. Diet did not affect dry-cured ham weight losses during the process, while IM showed greater (p &lt; 0.001) losses than CM. Pigs fed a pea-based diet complied with the requirements of cured ham production, while immunocastration in male pigs increased weight losses, partly explained by lower fat content and higher fatty acid unsaturation.

Evidence that the Bowman-Birk inhibitor from Pisum sativum affects intestinal proteolytic activities in chickens

Chicken diet essentially relies on soybean as the major source of proteins but there are increasing efforts to identify other protein-rich feedstuffs. Of these, some pea cultivars constitute interesting sources of proteins, although some of them contain antinutritional factors that may compromise the digestibility of their protein content. Consequently, chickens exhibit low performance, while undigested compounds rejected in feces have a negative environmental impact. In this article, we analyzed the intestinal content of chickens fed a pea diet (Pisum sativum) to decipher the mechanisms that could explain such a low digestibility. Using gelatin zymography, we observed that the contents of chicken fed the pea diet exhibit altered proteolytic activities compared with intestinal contents from chickens fed a rapeseed, corn, or soybean diet. This pea-specific profile parallels the presence of a 34 kDa protein band that resists proteolysis during the digestion process. Using mass spectrometry analysis, we demonstrated that this band contains the pea-derived Bowman-Birk protease inhibitor (BBI) and 3 chicken proteases, the well-known chymotrypsinogen 2-like (CTRB2) and trypsin II-P39 (PRSS2), and the yet uncharacterized trypsin I-P38 (PRSS3). All 3 proteases are assumed to be protease targets of BBI. Molecular modeling of the interaction of pea BBI with PRSS2 and PRSS3 trypsins reveals that electrostatic features of PRSS3 may favor the formation of a BBI-PRSS3 complex at physiological pH. We hypothesize that PRSS3 is specifically expressed and secreted in the intestinal lumen to form a complex with BBI, thereby limiting its inhibitory effects on PRSS2 and chymotrypsinogen 2-like proteases. These data clearly demonstrate that in chickens, feedstuff containing active pea BBI affects intestinal proteolytic activities. Further studies on the effects of BBI on the expression of PRSS3 by digestive segments will be useful to better appreciate the impact of pea on intestine physiology and function. From these results, we suggest that PRSS3 protease may represent an interesting biomarker of digestive disorders in chickens, similar to human PRSS3 that has been associated with gut pathologies.

Effects of a 28-day feeding trial of grain-containing versus pulse-based diets on cardiac function, taurine levels and digestibility in domestic dogs.

In 2018, the US Food and Drug Administration reported a link between canine dilated cardiomyopathy (DCM) and grain-free diets. Evidence to support a link has emerged, but the specific ingredients responsible and the role of taurine or other causative factors remain unclear. We hypothesized dogs fed pulse-based, grain-free diets for 28 days will show decreased macronutrient digestibility, increased fecal bile acid excretion, and reduced plasma cystine, cysteine, methionine and taurine, causing sub-clinical cardiac or blood changes indicative of early DCM. Three diets were formulated using white rice flour (grain), whole lentil (grain-free), or wrinkled pea (grain-free) and compared to the pre-trial phase on a commercial grain-based diet. After 28 days of feeding each diet, the wrinkled pea diet impaired stroke volume and cardiac output, increased end-systolic ventricular diameter and increased plasma N-Terminal Pro-B-type Natriuretic Peptide (NT-ProBNP), albeit in a sub-clinical manner. Digestibility of some macronutrients and sulphur-containing amino acids, excluding taurine, also decreased with pulse-based compared to grain-based diets, likely due to higher fiber levels. Plasma taurine levels were unchanged; however, plasma methionine was significantly lower after feeding all test diets compared to the commercial diet. Overall, DCM-like changes observed with the wrinkled pea diet, but not lentil diet, after only 4 weeks in a breed not known to be susceptible support a link between pea-based diets and canine nutritionally-mediated DCM.

In Vitro Ileal Fermentation is Affected More by the Fiber Source Fermented than the Ileal Microbial Composition in Growing Pigs

BackgroundThe fermentation of undigested material in the ileum is quantitatively important. However, the respective contributions of the microbial composition and the substrate to ileal fermentation are unclear. ObjectiveThis aim was to investigate the contribution of microbial composition and fiber source to in vitro ileal fermentation outcomes. MethodsThirteen ileal cannulated female pigs (Landrace/Large White; 9-wk-old; 30.5 kg body weight) were given diets containing black beans, wheat bread, chickpeas, peanuts, pigeon peas, sorghum, or wheat bran as the sole protein source for 7 d (100 g protein/kg dry matter diet). On day 7, ileal digesta were collected and stored at −80°C for microbial analysis and in vitro fermentation. For each diet, a pooled ileal inoculum was prepared to ferment different fiber sources (cellulose, pectin, arabinogalactan, inulin, fructooligosaccharides, and resistant starch) for 2 h at 37°C. Organic matter fermentability and organic acid production were determined following in vitro fermentation. Data were analyzed using a 2-way ANOVA (inoculum × fiber). ResultsForty-five percent of the identified genera in the digesta differed across diets. For instance, the number of Lactococcus was 115-fold greater (P ≤ 0.05) in the digesta of pigs fed the pigeon pea diet than for pigs fed the wheat bran diet. For both in vitro organic matter fermentability and organic acid production, there were significant (P ≤ 0.05) interactions between the inoculum and the fiber source. For instance, pectin and resistant starch resulted in 1.6- to 31-fold more (P ≤ 0.05) lactic acid production when fermented by the pigeon pea inoculum than other inocula. For specific fiber sources, statistically significant correlations were found between the number of bacteria from certain members of the ileal microbial community and fermentation outcomes. ConclusionsBoth the fiber source fermented and the ileal microbial composition of the growing pig affected in vitro fermentation; however, the effect of the fiber source was predominant.

Growth and whole-body proximate composition of Oreochromis niloticus Nile tilapia fed pea meal: A systematic review and meta-analysis

One of the most widely cultivated species in the aquaculture sector is the Nile tilapia (Oreochromis niloticus). However, the rising price of fishmeal has a huge impact on its market value. Proteins derived from plants have been used to address the issue. In this study, systematic review and meta-analysis were used to quantitatively analyze the whole-body composition and growth of Nile tilapia fed pea meal. Based on the preferred reporting items for systematic reviews and meta-analysis methods, the literature review and paper selection were completed. Meta-analysis was performed on the data from peer-reviewed studies that met the inclusion screening requirements, namely: tilapia development stage, standard error reporting, feeding period, lack of nutritional supplements, and crude protein levels. The control diet outperformed the plant-based diets according to the result, in which growth and feed utilization characteristics were significantly different (P &amp;lt; 0.05). All except the final weight were significantly better (P &amp;lt; 0.05) in tilapia fed control compared to tilapia fed pea treatment. Additionally, the pooled estimate of whole-body composition of fish fed a diet based on pea meal was not substantially different from that of fish fed a diet based on fishmeal (P &amp;gt; 0.05). Due to large and statistically significant I2 values, the feeding interval, crude protein concentration, fish development stage, and dietary pea meal inclusions were all examined using meta-regression analysis to identify the sources of heterogeneity. Not all co-variates explained the heterogeneity except for the feeding period and crude protein % in some of the parameters. The minimum quantities of dietary pea meal needed for best Nile tilapia performance in terms of growth, feed utilization, and whole-body composition were found to be 4.9, 488.6, and 210.3 g kg−1, respectively.

Carcass and Meat Quality Traits of Medium-Growing Broiler Chickens Fed Soybean or Pea Bean and Raised under Semi-Intensive Conditions.

Simple SummarySoybean is an excellent protein source for many livestock species. However, due to the economic and environmental sustainability concerns, alternatives that can serve as full or partial replacements of soybean products are increasingly being explored. This study investigated the effects of the total replacement of flaked soybean with raw pea beans on carcass characteristics and meat quality of two medium-growing broiler chicken strains reared under semi-intensive conditions. Diet did not affect final body weight, carcass traits or meat quality. The fatty acid profile was significantly influenced by diet. Genotype had strong effects on slaughter body weight and carcass characteristics and slightly affected the fatty acid profile of meat. Further studies are needed to find the better inclusion rate in order to promote the use of peas in broiler diets, in other words, to find the right compromise between environmental and economic sustainability of the diet and promotion of the nutritional quality of the meat.A study was carried out to evaluate the effect of the total replacement of flaked soybean (Glycine max L., SOY) with raw pea (Pisum sativum L., PEA) on the carcass and meat quality traits of two medium-growing broiler strains (Kabir Rosso Plus, KB; New Red, NR). Birds were housed in 20 pens (five replications/groups, six birds each). At 83 days of age, 40 birds (2/replication) were slaughtered and the pectoral muscle (PM) was removed for analyses. Diet did not affect slaughter weight, carcass traits and meat quality. A pea diet determined a significant increase of MUFA and a decrease of PUFA, n-3 and n-6 PUFA; hence, the pea-fed group had a lower PUFA/SFA and a higher n-6/n-3 ratios compared to the soy-fed. NR chickens were heavier, with higher carcass and cut weights (p < 0.01) compared to KB chickens. Interactions (p < 0.05) between factors were found for PM weight and yield. Meat from NR had a higher (p < 0.05) pH. Fatty acids were slightly affected by genotype. Replacing soybean with pea adversely affects meat fatty acid composition in terms of nutritional profile.

Black-Eyed Pea Diet Alleviates High-Density Lipoprotein Cholesterol In Menopausal Women; Randomized Clinical Trial Study

Introduction: Menopause is defined as the last menstruation cycle in women. Estrogen concentration in menopausal women was decreased and altered the lipid metabolism profiles. Menopausal women reportedly have a high risk of cardiovascular disease, arthritis, diabetes mellitus, and stroke. This study focused on the effect of the black-eyed pea diet on the lipid profiles in menopausal women.&#x0D; Material and Methods: A randomized clinical study was performed to analyzedd the effect of the black-eyed pea diet on lipid profiles. Fifty-four menopausal women were selected as respondents and classified into two groups, black-eyed pea diet and placebo. Black-eyed pea diet treatment was performed by consuming black-eyed powder containing 67.5 mg of isoflavones and were monitored in week – 0 and week – 12 after treatment. Lipid profile of black-eyed pea diet and placebo in 12 weeks monitoring showed no significant value. After 12 weeks of treatment, total cholesterol and triglyceride were higher than before treatment.&#x0D; Results: Interestingly, the black-eyed pea diet increased the HDL and lowered the LDL after 12 weeks of treatment.&#x0D; Conclusion: This study concluded that black-eyed pea improved lipid profile, especially in elevating HDL level and decreasing LDL level in 12 weeks consumption.

Soybean vs. Pea Bean in the Diet of Medium-Growing Broiler Chickens Raised under Semi-Intensive Conditions of Inner Mediterranean Areas: Growth Performance and Environmental Impact.

Simple SummaryGrowth performance of medium-growing broiler chickens raised under semi-intensive conditions was evaluated comparing two different dietary treatments and two different genotypes. Starting from the dietary ingredients traditionally used, soybean was totally replaced by pea bean. The experimental diets were also compared from an environmental point of view simulating the annual global warming potential of the diets. Neither genotype nor dietary treatment affected feed consumption and growth performance, suggesting that the total replacement of soybean with pea bean can be a valuable feeding strategy, also from the economic point of view. A diet containing pea slightly reduced the total greenhouse gas and carbon dioxide emitted on a yearly basis. The results of the present study suggest that replacing soybean with pea bean can be a sustainable feeding strategy in broiler chicken production of inner Mediterranean areas, from both economic and environmental perspectives.The effects of Glycine max L. (SOY) vs. Pisum sativum L. (PEA) in the diet were investigated on in vivo performance of two medium-growing broiler genotypes and on environmental impact. Sixty Kabir Red Plus and sixty New Red chickens were randomly allocated in 20 pens (n = 6 birds per pen). Each pen, i.e., experimental unit, received 1.18 kg dry matter (DM) including soybean (3.39%) in SOY, or pea bean (6.78%) in PEA groups. DM intake, DM refusals and bodyweight (BW) were recorded on pen basis, and average daily gain (ADG) and feed conversion rate (FCR) were calculated. Data on in vivo performance were processed by ANOVA General Linear Model followed by Student–Newman–Keuls post hoc test. Greenhouse gas (GHG) emissions were evaluated on a year basis by GLEAM-i software. The diet did not affect (p > 0.05) DM intake and DM refusals, BW, ADG and FCR. Diet x genotypes affected (p < 0.05) DM intake and DM refusals. PEA diet, cheaper than SOY diet, allowed the reduction in total GHG and CO2, and of meat emission intensity. However, an increase in total CH4 and N2O emissions was observed. The replacement of soybean with pea bean can represent a possible management strategy to reach trade-off between good farming practices and environmental protection on small-scale poultry farms of inner Mediterranean areas.

Future-Proofing Dietary Pea Starch

ADVERTISEMENT RETURN TO ISSUEPREVViewpointNEXTFuture-Proofing Dietary Pea StarchMario M. Martinez*Mario M. MartinezCenter for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, Aarhus N 9200, Denmark*Email: [email protected]More by Mario M. Martinezhttps://orcid.org/0000-0001-8520-7761 and Fatma Boukid*Fatma BoukidInstitute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Food Industry Area, Finca Camps i Armet s/n, 17121 Monells, Catalonia, Spain*Email: [email protected]More by Fatma Boukidhttps://orcid.org/0000-0002-8688-5721Cite this: ACS Food Sci. Technol. 2021, 1, 8, 1371–1372Publication Date (Web):August 28, 2021Publication History Received17 June 2021Accepted17 August 2021Revised29 July 2021Published online28 August 2021Published inissue 17 September 2021https://doi.org/10.1021/acsfoodscitech.1c00219Copyright © 2021 American Chemical SocietyRIGHTS & PERMISSIONSArticle Views219Altmetric-Citations3LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit Read OnlinePDF (715 KB) Get e-AlertsSUBJECTS:Carbohydrates,Differentiation,Food,Nanoparticles,Plant derived food Get e-Alerts

Effects of high-moisture corn preserved with organic acids combined with rapeseed meal and peas on performance and gut microbiota activity of broiler chickens

The aim of the present study was to evaluate the interactive effects of the inclusion of wet corn grain preserved with organic acids (CP) and soybean meal (SBM) substitutes, including solvent-extracted low erucic acid, low glucosinolate rapeseed meal (RSM) and peas (PEA), in broiler diets. A total of 171 eight-day-old female Ross 308 broilers were distributed into 9 groups, each consisting of 19 birds kept in individual cages. During the 27-day feeding period, the birds received wheat-corn-SBM diets and were arranged in a 3 × 3 factorial design; the factors included corn treatments (CP, heat-dried corn moisture-reconstituted with water (CDW) or with preservative (CDP)) and three protein sources (SBM exclusively or mixed with RSM or PEA at the level of 150/200 g/kg diet). The feed intake and body weight gain declined in birds fed the RSM diet (P < 0.01), while corn treatments had no significant effects on the performance of the broilers. The RSM diets increased bacterial enzyme activity in the ileal and caecal digesta (P < 0.001) and decreased butyrate, acetate and total short-chain fatty acid (SCFA) concentrations in the caecal digesta (P < 0.001) compared with the values detected in the case of the SBM and PEA diets. Corn treatments had negligible effects on the bacterial enzyme activity of ileal and caecal microbiota but induced a decline in lactate concentrations in the ileum in the case of the diets with CP and CDP corn (P < 0.049). Our findings indicate that peas at the level of 150/200 g/kg are a good alternative to SBM, while diets with the same level of RSM may have an adverse effect on growth performance and acetate and butyrate production in the caecum. CP up to the level of 300 g/kg diet and peas can be used with no adverse effects on gut physiological status and the growth performance of broilers and provide an opportunity to include locally available grains in poultry rations.

The Effects of 7 Days of Feeding Pulse-Based Diets on Digestibility, Glycemic Response and Taurine Levels in Domestic Dogs.

Grain-based carbohydrate sources such as rice comprise 30–50% of commercial pet foods. Some pet foods however have removed the use of grains and have instead incorporated pulses, such as peas and lentils, resulting in grain-free diets. The hypothesis was dog diets with higher levels of dietary fiber will produce a low glycemic response due to decreased rates of digestion and lowered bioavailability of all macronutrients and increased fecal bile salt excretion. This in turn was hypothesized to produce lower plasma concentrations of cysteine, methionine and taurine after 7 days of feeding each test diet in dogs. Six diets were formulated at an inclusion level of 20% available carbohydrate, using white rice flour (grain) or whole pulse flours from smooth pea, fava bean, red lentil or 2 different wrinkled pea varieties (CDC 4,140–4 or Amigold) and fed to beagles in a randomized, cross-over, blinded design. After 7 days feeding each diet, fasting blood glucose was the lowest in the lentil (3.5 ± 0.1 mmol/L) and wrinkled pea (4,140–4; 3.6 ± 0.1 mmol/L) diet periods, while peak glucose levels was lowest after feeding the lentil diet (4.4 ± 0.1 mmol/L) compared to the rice diet. Total tract apparent digestibility of all macronutrients as well as taurine differed among diets yet plasma taurine was not outside normal range. Decreased macronutrient and amino acid digestibility was associated with increasing amylose and dietary fiber content but the specific causative agent could not be determined from this study. Surprisingly, digestibility decreases were not due to increased bile salt loss in the feces since increasing dietary fiber content led to decreased fecal bile salt levels. In conclusion, although pulse-based canine diets have beneficial low glycemic properties, after only 7 days, these pulse-based diets decrease macronutrient and amino acid digestibility. This is likely related at least in part to the lower animal protein content, but on a long-term basis could put domestic dogs at risk for low taurine and dilated cardiomyopathy.

Net energy, energy utilization, and nitrogen and energy balance affected by dietary pea supplementation in broilers.

Pea starch consists predominantly of C-type of amylopectin chain which is more resistant to digestive enzymes than A-type of starch thus slowly digested in poultry. It was hypothesized that the presence of slowly digested pea starch in broiler diets will increase net energy and the efficiency of energy utilization in broilers. Two experiments were performed to investigate starch digestibility of pea at different incubation times (in vitro study) and the effect of dietary pea on heat increment and net energy in broilers using an open-circuit respiratory calorimetry system (in vivo study). One-day-old Ross 308 male broilers were fed a common starter crumble from d 1 to 10 and standard grower diets thereafter. At d 21, birds were transferred to the chambers each housing 2 birds. Each treatment was replicated 6 times with 2 identical runs of 3 replicates per treatment. A wheat-soybean meal-based diet was used as a control and the treatment diet contained 500 g of pea/kg pea. In vitro study showed that pellet processing increased (P < 0.001) starch digestibility, particularly at shorter times for wheat and a much larger response for pea. Birds offered the pea-based diet had lower (P = 0.002) feed intake, lower (P = 0.020) body weight gain, but a similar (P > 0.05) FCR compared to those offered the wheat-based diet. Net energy (NE) and apparent metabolizable energy (AME) values were higher in the pea-based diet than in the wheat-based diet (P = 0.037 for NE and P = 0.018 for AME). Heat production, respiratory quotient, heat increment of feed, efficiency of utilization of gross energy for AME, and efficiency of utilization of AME for NE did not differ (P > 0.05) between the 2 treatments. There was no effect (P > 0.05) of pea on the total tract digestibilities of dry matter, crude protein and ash, but the total tract digestibility of starch was higher (P = 0.022) in the pea-based diet compared to the wheat-based diet. This study provides insight into the energy metabolism of broilers offered a pea-based diet and indicates that dietary pea supplementation increases dietary AME and NE but has no effect on heat increment of feed and the efficiency of energy utilization in broilers.

The Effects of Duration of Cooking Pigeon Pea (Cajanus Cajan) Seeds on the Performance and Carcass Characteristics of Broiler Chicks

Two hundred and seventy (270) one week old broiler chicks of Aboricae breeds were fed diets containing pigeon pea seeds boiled for 0, 30, 40, 50 and 60 minutes on a control diet containing full-fat soy bean. Birds were randomly assigned to pens and treatments in a completely randomised design trial. There were 3 replications of the 6 treatments and 15 birds per pen. 23% crude protein (CP) diets were fed during the starter phase and 20% CP diet during the finisher phase. Feed and water were supplied ad-libitum throughout the 8-week trial period. At the end of the feeding trial, 2 birds were selected from each oen and slaughtered for carcass evaluation. During the starter and finisher phases, feed intake of birds were similar across treatments. The final weight gain of birds fed the control diet were significantly better than those of birds fed the raw or boiled pigeon pea during the 2 phases. Birds fed pigeon pea seeds boiled for 30, 40, 50 or 60 minutes had better (P&lt;0.05) gain and final weights compared to those fed raw pigeon pea. Slaughter weights of birds fed the control diet and diets with pigeon pea boiled for 30, 40, 50 or 60 minutes were similar and significantly (P&lt;0.05) better than those of birds fed raw pigeon pea diet.

Evaluation of pigeon pea (Cajanus cajan) as a substitute for soya bean meal in the diet of Nile tilapia (Oreochromis niloticus) fingerlings

Pigeon pea (Cajanus cajan) meal was substituted for soybean meal in the practical diets for Nile tilapia Oreochromis niloticus fingerlings. Six iso-nitrogenous diets (35% crude protein) were formulated in which heat-treated soybean meal was replaced at varying levels (0, 20, 40, 60, 80 and 100%) with protein from pressure-cooked and sun dried pigeon meal (23% crude protein). Nile tilapia fed 60% pigeon pea meal had significantly (P&lt;0.01) better growth response and nutrient utilisation. Growth was depressed in low pigeon pea fish and also in high (above 60%) pigeon pea diets. The poorest feed conversion ratio was observed from 100% pigeon pea fed fish.

Performance of West African Dwarf (WAD) Goats Fed Raw or processed pigeon pea (Cajanus cajan) seed meal based diets.

A study was carried out to evaluate the effect of processing methods of pigeon pea seeds on the performance and carcass quality of goats using 16 weaner West African Dwarf (WAD) goats fed diets containing 15% raw (RPBD), soaked (SPBD), toasted (TPBD) and boiled (BPBD) pigeon pea seed meal. The experiment which lasted for 60 days was laid out in a completely randomized design using diets as treatments. The four diets had same percentage inclusion of every ingredient including pigeon pea seed meal which differed only in process form. Results showed that final weight, total weight, daily weight gain and feed conversion ratio differed significantly (P&lt;0.05) among treatment groups. Goats fed boiled pigeon pea based diet (BPBD) had significantly (P&lt;0.05) heavier final weight (10.87kg) than those fed toasted (8.25kg), soaked (7.56kg) and raw (7.25kg) pigeon pea diets. Total weight gain (kg) followed similar pattern as the final weight with the following values obtained for boiled (4.62kg), toasted (2.13kg), soaked (1.56kg) and raw (1.19kg) pigeon pea seed based diets. BPBD had the least feed conversion ratio relative to other diets. However, total and daily feed consumption did not differ (P&gt;0.05) among treatment groups. The best dressing out percent of 58.07% was obtained for the boiled PBD which differed significantly (P&lt;0.05) from values obtained for goats fed raw (33.05%), soaked (36.96%) and toasted (38.72%) pigeon pea based diets. The least cost per kilogram weight gain was obtained for goats fed BPBD (N300), while the highest (N996.15) was from goats fed RPBD. Carcass / organ evaluation showed that warm carcass, loin, set, lungs, kidney and bone to lean ratio were significantly affected by the dietary treatments, and BPBD gave highest values for all except in kidney, liver and bone to lean ratio. The results above suggest that pigeon pea seed can be used generally to improve performance in WAD goats. However, BPBD promoted superior weight gain and dressing percentage, least production cost and FCR as well as superior carcass characteristics relative to raw, toasted and soaked pigeon pea based diets.