Field peas (Pisum sativum L.) are gaining traction as a valuable ingredient in swine diets due to their high protein and carbohydrate content. Recent research conducted by the University of Illinois and the University of Manitoba explored the impact of particle size and origin on the digestibility of field peas when fed to growing pigs. The study, published in Translational Animal Science, provides comprehensive insights into how different processing methods influence feed efficiency.
Key Findings
- Particle Size Matters for Starch Digestibility: The study found that reducing the particle size of field peas improved the apparent ileal digestibility (AID) of starch in U.S. peas but not in Canadian peas. This suggests that processing methods may need to be tailored depending on the pea’s origin.
- Amino Acid Digestibility Varies by Region: The standardized ileal digestibility (SID) of crude protein (CP) and some amino acids was significantly higher in Canadian field peas compared to U.S. field peas. Notably, amino acids such as tryptophan, alanine, cysteine, glycine, and tyrosine showed better digestibility in the Canadian varieties.
- No Effect of Particle Size on Amino Acid Digestibility: Unlike starch, reducing particle size from 450 to 250 micrometers did not enhance the SID of amino acids in any of the tested field peas.
- Nutritional Composition Differences: The study reported that the total dietary fiber content was slightly higher in Canadian field peas, which may contribute to variations in digestibility. The starch content of field peas ranged from 39% to 42%, aligning with previous literature values.
- Experimental Design: The research utilized six growing pigs fitted with T-cannulas in a Latin square design, allowing for precise measurements of nutrient absorption.
Implications for Swine Producers
These findings highlight the importance of understanding how ingredient processing and sourcing impact digestibility and overall feed efficiency. Producers incorporating field peas into swine diets should consider the source of the peas and their specific nutritional contributions. The choice of field pea variety and processing method can influence protein and energy utilization in growing pigs.
Why It Matters
Field peas offer an excellent alternative protein source for swine, particularly when soybean meal prices fluctuate. The study suggests that Canadian field peas may provide better digestibility for key amino acids, potentially offering more nutritional value per unit of feed. Additionally, optimizing particle size could enhance starch utilization, leading to improved energy efficiency.
Future Research
While this study provides valuable insights, further research is needed to explore the interaction between processing techniques and different pea varieties. Understanding these nuances can help producers maximize feed efficiency and optimize swine health.
Read the Full Report
For a more detailed analysis and data from this study, access the full report here: Read the Full Study
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