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The chemical composition of different types and varieties of pea and the digestion of their protein in pigs



The chemical composition of different types and varieties of pea and the digestion of their protein in pigs



Journal of Animal and Feed Sciences 1(1): 71-79



Six varieties of white-flowered and three varieties of coloured-flowered peas were analysed for content of nutrients and some antinutritional factors. In a trial on cannulated pigs, ileal and total digestibility of protein and amino acids were estimated. The coloured-flowered varieties of pea contained significantly more NDF (P lt 0.05), Klason lignin and tannins (P lt 0.01) than the white-flowered ones. The trypsin inhibitor activity ranged widely in both white- and coloured-flowered peas. Methionine, cystine and threonine were negatively correlated with the protein content of the tested seeds. The true ileal and faecal digestibilities of pea protein ranged from 66 to 83 and from 74 to 88, respectively. The greatest differences among the peas in ileal amino acid digestibility occurred for methionine, cystine and tryptophane. It was found that among the analysed factors (NDF, tannins, trypsin inhibitor) only NDF significantly decreased the ileal digestibility of protein. The faecal digestibility was mainly reduced by tannin content.

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Accession: 002514109

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