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Effects of steam flaking and extrusion on the feeding value of protein rich peas for growing fattening pigs



Effects of steam flaking and extrusion on the feeding value of protein rich peas for growing fattening pigs



Annales de Zootechnie 38(4): 237-245



Peas appear to be an excellent protein and energy source and can be extensively used in animal feeding, in particular for pigs. However, the incorporation of this legume seed into the diets is sometimes restricted because of its low tryptophan content, the slow digestibility of its starch and the presence of antitrypsic factors. Two digestibility trials and a fattening experiment were carried out in growing-fattening pigs to determine the effects of heat treatments, such as steam-flaking or extrusions, on peas. In contrast to steam-flaking, the extrusion fully gelatinized the starch without altering the protein quality. In addition, it destroyed 94% of the antitrypsic factors versus 40% on flaking. In fattening pig diets, soyabean and cassava can be replaced by 25% peas and 10% rapeseed without any significant change in the feed conversion ratio. Neither steam-flaking nor extrusion of the peas improved the feeding value of the diet. Thus, the mean daily gain was lower with the steam-flaked pea diet.

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