The effect of two heat treatments (steam flaking and extrusion) on the digestion of Pisum sativum in the stomachs of heifers

Focant, Michel; Hoecke, A. Van; Vanbelle, M.

doi:10.1016/0377-8401(90)90161-z

Cited by 35 publications

(24 citation statements)

References 15 publications

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“…Focant et al [13] reported that in heifers, pea extrusion increased the duodenal flow of NAN, but only 25% was linked to feed N flow increase and 75% was from a higher bacterial N flow. In the present study cooking-extrusion also increased duodenal flow of NAN, but 65% of the increase resulted from non-microbial N flow.…”

Section: Effects Of Extrusionmentioning

confidence: 99%

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Rumen digestion and intestinal nutrient flows in sheep consuming pea seeds: the effect of extrusion or chestnut tannin addition

Poncet

Rémond

2002

Anim. Res.

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-Different treatments aimed at reducing rumen degradability of pea protein were evaluated by in situ and in vivo measurements of rumen and intestine digestion of proteins. Four fistulated sheep were used. Pea seed provided 50% of dietary crude protein (CP) and was used raw (RP), with chestnut tannin (RPT2, 20 g·kg -1 of pea CP; RPT3, 30 g·kg -1 of pea CP), and extruded (EP). Rumen in situ degradability of pea protein was decreased by extrusion (83.3% vs. 90.8%) but was not affected by tannin addition. In vivo tannin addition did not affect the organic matter (OM) and N apparent digestibility, at the level of the rumen, the intestine or the whole tract. Extrusion decreased the apparent digestion of OM in the rumen but increased it in the small intestine. Total tract OM digestibility was not affected. Duodenal flow of non-ammonia N (NAN) increased by 27% between the RP and EP diet. This increase was mainly related to an increase in non-microbial N flow. Small intestine NAN apparent digestibility was not affected by extrusion and the amount of NAN apparently digested in the small intestine increased by 23% between the RP and EP diet. A slight decrease in total tract N digestibility was observed with extrusion. The efficiency of microbial protein synthesis was increased by extrusion. Small intestine apparent digestion of amino acids was greater for EP than for RP, but the profile of apparently absorbed amino acids was not affected. This study showed that low doses of tannins (up to 30 g·kg -1 of pea CP, 15 g·kg -1 of dietary CP) were inefficient in decreasing protein rumen degradability, however, the extrusion treatment largely increased the nitrogenous value of the pea seeds. dégradabilité ruminale des protéines du pois a été évalué par des mesures in situ et in vivo de la digestion ruminale et intestinale. Quatre moutons fistulés ont été utilisés. La graine de pois constituait 50 % de la matière azotée totale (MAT) de la ration. Le pois a été distribué cru (RP), avec des tannins de châtaignier (RPT2, 2 % de la MAT du pois ; RPT3, 3 % de la MAT du pois) ou extrudé. La dégra-dabilité théorique du pois a diminué sous l'effet du traitement d'extrusion (83,3 % vs. 90,8 %), mais n'a pas été affectée par l'ajout de tannins. In vivo, l'addition de tannin n'a eu aucun effet sur les paramètres de la digestion de la matière organique (MO) et de l'N. L'extrusion a diminué la digestion apparente de la MO dans le rumen, mais celle-ci a augmenté dans l'intestin grêle. Ainsi la digestibilité de la MO dans l'ensemble du tube digestif n'a pas été modifiée. Le flux duodénal de NAN a augmenté de 27 % entre les régimes RP et EP. Cette augmentation s'explique essentiellement par une augmentation du flux de NAN non-microbien. La digestibilité intestinale apparente n'a pas été modifiée par l'extrusion et la quantité de NAN apparemment digérée dans l'intestin grêle a augmenté de 23 % entre les régimes RP et EP. Une légère diminution de la digestibilité totale de l'N a été observée avec le traitement d'extrusion. L'efficacité de l...

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Section: Effects Of Extrusionmentioning

confidence: 99%

“…Even so, treatments that decrease the rumen protein degradability can help to increase the nitrogenous value of the pea seeds. Extrusion has been shown to reduce rumen degradability of the pea protein both in situ [32] and in vivo [13]. The addition of hydrolysable tannin to the seed could be an alternative way to reach this objective.…”

Section: Introductionmentioning

confidence: 99%

Rumen digestion and intestinal nutrient flows in sheep consuming pea seeds: the effect of extrusion or chestnut tannin addition

Poncet

Rémond

2002

Anim. Res.

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“…Unlike cereal grains, peas are a good source of both energy and protein for animals. Field peas contain 244 g kg -1 CP and 467 g kg -1 starch (Focant et al 1990). The CP fraction of peas, as with other leguminous seed, is highly soluble (Focant et al 1990).…”

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confidence: 99%

“…Field peas contain 244 g kg -1 CP and 467 g kg -1 starch (Focant et al 1990). The CP fraction of peas, as with other leguminous seed, is highly soluble (Focant et al 1990). Pea protein is also characterized by a high rumen degradability.…”

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confidence: 99%

Effects of moist heat treatment on crude protein composition and degradability of field peas

Mustafa¹,

Christensen²,

McKinnon³

1998

Can. J. Anim. Sci.

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. 1998. Effects of moist heat treatment on crude protein composition and degradability of field peas. Can. J. Anim. Sci. 78: 453-456. A study was conducted to determine the effects of moist heat treatment (autoclaving at 127°C with a steam pressure of 117 kPa) of field peas for 10, 20 and 30 min on crude protein (CP) fractions, in situ ruminal CP degradability and post-ruminal availability of rumen undegraded protein. Heat treatment decreased (P < 0.05) buffer-soluble CP and increased (P < 0.05) the amount of CP associated with the neutral detergent fiber fraction without affecting that associated with acid detergent fiber. Ruminal CP degradability decreased (P < 0.05) while post-ruminal availability of rumen undegraded CP increased (P < 0.05) in cubic fashion as heating time increased. It was concluded that autoclaving of field peas for up to 30 min will reduce ruminal CP degradability without affecting protein quality of rumen undegraded protein.Key words: Pea, heat treatment, ruminal degradability, intestinal availability Mustafa, A. F., Christensen, D. A. et McKinnon, J. J. 1998. Effets de la thermisation par voie humide sur la composition et sur la dégradation ruminale de la protéine brute du pois de grande culture. Can. J. Anim. Sci. 78: 453-456. Nous avons observé les effets de la thermisation par voie humide (autoclavage à 127°C sous pression de vapeur de 117 kPa) des pois secs pendant 10, 20 et 30 min sur les diverses fractions de protéines brutes (PB), sur la dégradabilité ruminale in situ de la PB et sur la disponibilité post-ruminale de la protéine non dégradée dans le rumen. La thermisation abaissait les teneurs en PB soluble en milieu tamponné et augmentait (P < 0,05) la teneur en PB associée à la fraction FDN, mais elle n'avait pas d'effet associé à la lignocellulose (FDA). La dégradabilité ruminale de PB diminuait (P < 0,05), tandis que la disponibilité post-ruminale de la PB non dégradée augmentait (P < 0 ,05) en fonction cubique à mesure qu'on allongeait le temps de chauffage. L'autoclavage des pois pour une durée allant jusqu'à 30 min réduit la dégradabilité ruminale de PB, sans nuire à la qualité des protéines échappant à cette dégradation.

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“…The type of starch granules found in most legumes is more resistant to amylase hydrolysis than the types found in cereals, probably reflecting different degrees of crystallinity (Gallant et al, 1992). Legume starch is known to be low digestible (Larsen et al, 2009) and with a low rate of starch degradation in rumen fluid (Focant et al, 1990), and therefore probably longer rumen preincubation times are needed for legume starch compared with other starch types to assure post-ruminal digestion. Both rumen and intestinal disappearance of legume starch was lower, compared with starch from grains (Table 3).…”

Section: Discussionmentioning

confidence: 99%

Assessment of the mobile bag method for estimation of in vivo starch digestibility

Ghoorchi

Lund

Larsen

et al. 2013

Animal

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The objective was to assess the ability of the in situ mobile nylon bag method for predicting small intestinal and total tract starch digestibility. Starch disappearance was measured for 18 samples of different cereals and legumes subjected to different physical and chemical processing methods and compared with coherent in vivo digestibility. Starch disappearance was measured both with and without initial ruminal pre-incubation during 4 h. Bags were retrieved from either the ileal cannula or faeces. Two dry Danish Holstein cows fitted with rumen cannulas were used for rumen pre-incubations and two lactating Danish Holstein cows fitted with duodenal and ileal cannulas were used for intestinal incubations. Rumen pre-incubation had no significant effect on disappearance from bags recovered in faeces. The disappearance of legume starch was lower, both in the rumen and small intestine, compared with starch from barley, wheat, oats, ear maize and maize. Transit times of the mobile bags from duodenum to ileum were not significantly different between feeds. A weak positive correlation was found between in vivo small intestinal and total tract digestibility of starch and disappearance obtained using the mobile bag technique across a broad range of starch sources. Omitting two less conventional starch sources (NaOH wheat and xylose-treated barley) resulted in a high (0.87) correlation between total tract in vivo digestibility and mobile bag disappearance. The use of the mobile bag method for estimation of in vivo starch digestibility will therefore depend on the starch type.

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The effect of two heat treatments (steam flaking and extrusion) on the digestion of Pisum sativum in the stomachs of heifers

Cited by 35 publications

References 15 publications

Rumen digestion and intestinal nutrient flows in sheep consuming pea seeds: the effect of extrusion or chestnut tannin addition

Rumen digestion and intestinal nutrient flows in sheep consuming pea seeds: the effect of extrusion or chestnut tannin addition

Effects of moist heat treatment on crude protein composition and degradability of field peas

Assessment of the mobile bag method for estimation of in vivo starch digestibility

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