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Amino acid and energy digestibility in peas ( pisum sativum ) from white‐flowered spring cultivars for growing pigs
Author(s) -
Fan Ming Z,
Sauer Willem C,
Jaikaran Sam
Publication year - 1994
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740640215
Subject(s) - cultivar , methionine , sativum , latin square , zoology , amino acid , biology , dry matter , digestion (alchemy) , phenylalanine , chromic oxide , chemistry , food science , agronomy , biochemistry , rumen , fermentation , chromatography
Six barrows, average initial weight 35 kg, fitted with a simple T‐cannula at the distal ileum, were used to determine the apparent ileal digestibilities of amino acids (AA) and the digestibility of energy in six diets according to a 6 x 6 Latin square design. The pigs were fed six corn starch‐based diets formulated to contain 165 g CP per kg from six different white‐flowered spring pea cultivars. Chromic oxide was used as the digestibility marker. The pigs were fed twice daily, at 08:00 and 20:00 h. Each experimental period lasted 9 days. Faeces were collected from 08:00 on day 6 to 08:00 h on day 8; ileal digesta from 08:00 on day 7 to 08:00 h on day 9. Of the indispensable (+semi‐) AA, there were differences ( P ≤0.05) in the AA digestibilities of arginine, methionine, phenylalanine and tyrosine between the cultivars. In the same order for these AA, the digestibilities ranged from 81.3 to 89.0%, 67.8 to 75.1%, 68.0 to 74.6% and 66.1 to 74.8%, respectively. Within each cultivar, the digestibilities of cysteine and threonine were relatively low, ranging from 58.5 to 65.9% and from 59.6 to 67.4%, respectively. The digestibility of lysine was relatively high, ranging from 80.3 to 84.0%. The energy digestibilities in the pea cultivars ranged from 87.4 to 90.2% ( P ≤0.05); the digestible energy content from 14.0 to 14.4 MJ kg ‐1 DM. There was considerable disappearance of energy in the large intestine, ranging from 4.4 to 6.2 MJ kg ‐1 DM intake from peas. In conclusion, when measured with the ileal analysis method, there were differences ( P ≤0.05) in the digestibilities of some of the indispensable AA between the pea samples. Furthermore, the relatively low digestibilities of methionine and cysteine further accentuate the limitation of the sulphur‐containing AA in protein from peas.