The apparent ileal digestibility, determined with young broilers, of amino acids in near-isogenic lines of peas (Pisum sativum L) differing in trypsin inhibitor activity

2003 ◽  
Vol 83 (7) ◽  
pp. 644-651 ◽  
Author(s):  
Julian Wiseman ◽  
Waleed Al-Mazooqi ◽  
Tracey Welham ◽  
Claire Domoney
Keyword(s):  
Amino Acids ◽  
Pisum Sativum ◽  
Trypsin Inhibitor ◽  
Trypsin Inhibitor Activity ◽  
Near Isogenic Lines ◽  
Inhibitor Activity ◽  
Ileal Digestibility ◽  
Isogenic Lines ◽  
Pisum Sativum L

Ileal digestibility of protein and amino acids of feed peas with different trypsin inhibitor activity in pigs

2000 ◽  
Vol 80 (4) ◽  
pp. 643-652 ◽  
Author(s):  
F. Grosjean ◽  
C. Jondreville ◽  
I. Williatte-Hazouard ◽  
F. Skiba ◽  
B. Carrouée ◽  
...  
Keyword(s):  
Amino Acids ◽  
Trypsin Inhibitor ◽  
Crude Protein ◽  
Trypsin Inhibitor Activity ◽  
Rectal Anastomosis ◽  
Inhibitor Activity ◽  
Ileal Digestibility ◽  
Physical Chemical ◽  
Protein Amino Acids ◽  
Weight Proportion

Ileal digestibility of protein and amino acids was measured in pigs fed 13 round, tannin-free peas samples and related to the following physical, chemical and biological characteristics of these samples: thousand-seed weight, proportion of hulls, starch, fibre, crude protein, ether extract and ash contents, trypsin inhibitor activity and trypsin inhibitor activity per unit of crude protein (TIAP). Each pea sample was included in a diet containing starch, sucrose, minerals and vitamins and fed to four barrows (50 to 100 kg) fitted with an end-to-end ileo-rectal anastomosis. Standardised ileal protein and amino acid digestibilities, except for alanine of peas decreased linearly with increasing TIAP (P < 0.01) and was not affected by fiber content. For example standardized ileal digestibilities values (%) decreased by −0.1975, −0.1617, −0.2171, −0.2630, −0.2029 and −0.3536 per unit of TIAP (expressed in unit of trypsin inhibited per milligram crude protein), respectively, for crude protein and lysine, threonine, methionine, cystine and tryptophan. Key words: Peas, trypsin inhibitor activity, standardised ileal digestibilities, protein, amino acids, pig

212 Conditioning and Expansion Increases Nutritional Value of Soybean Expellers

2021 ◽  
Vol 99 (Supplement_1) ◽  
pp. 83-84
Author(s):  
Charmaine D Espinosa ◽  
Maryane S Sespere Faria Oliveira ◽  
Joseph Limbach ◽  
Natalia Fanelli ◽  
Markus Wiltafsky-Martin ◽  
...  
Keyword(s):  
Amino Acids ◽  
Trypsin Inhibitor ◽  
Nutritional Value ◽  
Metabolizable Energy ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Ileal Digestibility ◽  
Heat Treated

Abstract Two experiments were conducted to test the hypothesis that different combinations of conditioning and expansion of soybean expellers increases nutritional value. Non-heat-treated soybean expellers (L-1) and soybean expellers conditioned for 60 s at 90ºC followed by expansion at 110ºC (L-2) were used. Two additional sources of soybean expellers (L-3 and L-4) were processed as L-2 with the exception that the initial conditioning was followed by long-term conditioning for 12 or 48 min at 100ºC before expansion. Analyzed trypsin inhibitor activity in L-1, L-2, L-3, and L-4 was 34.0, 23.1, 4.2, and 2.4 mg/g, respectively. In experiment 1, 10 cannulated barrows (54.22 ± 4.54 kg) were allotted to a replicated 5 × 4 Youden square with 5 diets and 4 periods and 8 replicates per diet. Each source of soybean expellers was included in one diet, and a N-free diet was also used. Data were analyzed by ANOVA using the Mixed Procedure of SAS. The standardized ileal digestibility (SID) of all amino acids (AA) in L-1 was less (P &lt; 0.01) compared with L-2, L-3, and L-4 (Table 1), and SID of all AA in L-2 was less (P &lt; 0.01) than in L-3 or L-4. In experiment 2, 40 barrows (17.52 ± 1.63 kg) were housed in metabolism crates and fed a corn diet or 4 diets based on corn and each source of soybean expellers. Feces and urine were collected using the marker-to-marker approach with 5-d adaptation and 4-d collection periods. Data were analyzed as in Exp. 1. The metabolizable energy (ME) in L-1 was less (P &lt; 0.01) than in L-2, L-3, and L-4 (Table 1). In conclusion, the SID of AA in soybean expellers was maximized if 12 or 48 min of conditioning at 100ºC was used before expansion, but long-term conditioning did not increase ME.

COMPARISON OF NEAR-ISOGENIC LEAFED, LEAFLESS, SEMI-LEAFLESS, AND REDUCED STIPULE LINES OF PEAS FOR YIELD AND ASSOCIATED TRAITS

1981 ◽  
Vol 61 (2) ◽  
pp. 463-465 ◽  
Author(s):  
G. LAFOND ◽  
L. E. EVANS ◽  
S. T. ALI-KHAN
Keyword(s):  
Pisum Sativum ◽  
Individual Plant ◽  
Near Isogenic Lines ◽  
Normal Type ◽  
Consistent Effect ◽  
Isogenic Lines ◽  
Pisum Sativum L ◽  
Effect On Yield ◽  
Plant Basis

Yield and associated traits on an individual plant basis were studied in near-isogenic lines of Century and Trapper peas (Pisum sativum L.). The lines were near-isogenic for normal leaves (++++), semi-leafless (afaf++ — leaflets replaced by tendrils), reduced stipules (++stst), and leafless (afafstst — tendrils and reduced stipules). The data indicate that the genotypic background greatly influences the performance of the semi-leafless and leafless mutants. In the Century background, the semi-leafless type yielded similar to the leafed type. However, the yield of the leafless type was significantly reduced. In the Trapper background, the semi-leafless phenotype was markedly inferior to the normal type. These mutations had no consistent effect on yield or associated traits.

Feeding value of pea (Pisum sativum, L.) 1. Chemical composition of different categories of pea

1998 ◽  
Vol 67 (3) ◽  
pp. 609-619 ◽  
Author(s):  
D. Bastianelli ◽  
F. Grosjean ◽  
C. Peyronnet ◽  
M. Duparque ◽  
J. M. Régnier
Keyword(s):  
Chemical Composition ◽  
Trypsin Inhibitor ◽  
Seed Weight ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Round Shape ◽  
Lipid Contents ◽  
Pisum Sativum L ◽  
Feeding Value ◽  
Weight Protein

AbstractLines of peas (no. = 213) grown in the same location were analysed for 1000 seed weight, protein, starch, fat, sugars, ashes and fibre content. Some 54 lines of peas out of the total 213 were grown in large amounts and analysed for the same criteria and also for amino acids, legumin, vicilin, lectins, trypsin inhibitor activity, carbohydrates, fatty acids, tannins, saponins. The lines have been arranged into four categories according to the shape, colour, weight, chemical composition and end uses of the seeds. Feed peas and garden peas are round and have similar composition in terms of protein, starch and fibre contents; they are tannin-free and have variable trypsin inhibitor activity. Coloured peas have also a round shape but differ from the feed and garden peas principally by tannins and also by lower starch, higher protein, higher fibre contents. Wrinkled peas differ from the feed and garden peas by lower starch, higher protein, higher fibre, higher lipid contents and their starch is characterized by a higher amylose/amylopectine ratio.

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