Chemical composition and content of antinutritional factors in Polish cultivars of peas

Abstract

The seeds of 15 Polish pea varieties contained from 221 to 281 g/kg crude protein with a mean of 240.2 +/- 3.5 g/kg dry matter (DM). The weight of 1000 pea seeds, depending on cultivar, ranged from 209.4 to 280.4 g. No interactive effect between the seed mass and the crude protein content was detected. The highest significant negative correlation between weight of seeds and dietary fiber content was r = -0.815XX. The content of dietary fiber ranged from 161.5 to 209.9 g/kg with a mean of 187.9 +/- 3.8 g/kg. The mean gross energy of seeds was 18.1 +/- 0.28 MJ/kg. Amino acid composition of all the cultivars was similar, which was indicated by a similar index of essential amino acids (EAAI) of about 69.7 +/- 0.25. Trypsin inhibitor content in seeds was from 2.83 to 7.32 TIU/mg and the content of phytates ranged from 6.32 to 13.36 mg/g DM. The mean content of polyphenols and flavanols in analysed pea cultivars was 0.92 and 0.46 mg/g, respectively. In the seeds of most cultivars little or no pyrimidine glucosides, i.e. vicine and convicine, were found. The overall mean oligosaccharide content was 64.3 +/- 1.8 g/kg, of which alpha-galactosides were 46.8 +/- 2.0 g/kg. The antinutritional factor content was not significantly correlated with protein content. No statistical relationship was found between crude protein and dietary fiber content. It was observed that pea cultivars with higher trypsin inhibitor activity contained significantly less flavanols (r = -0.607X) and alpha-galactosides (r = -0.617X). The varieties with higher seed content of dietary fiber contained the highest amount of alpha-galactosides (r = 0.514X).

Factors affecting the nutritional value of pea (<i>Pisum sativum</i>) for broilers

“…Similar results were obtained by Zduńczyk et al (1997) and Smulikowska et al (2001). On the other hand, Gdala et al (1992) found significantly higher TIA, which ranged from 2.68 in white-flowered peas to 4.7 g · kg -1 DM.…”

“…Presently, the investigated pea cultivars are characterized by a similar crude protein level in comparison with the cultivars studied by Zduńczyk et al (1997) and Święch et al (2004). No difference was found in the crude protein content of coloured-or white-flower peas, similarly as determined by Gdala et al (1992) and Smulikowska et al (2001).…”

“…The deterioration of the TME N value in soyabean meal is attributed, primarily, to raffinose (Leske et al, 1991). The raffinose concentration in soyabean meal amounts to about 0.6% (Parsons et al, 2000), whereas in pea seeds it can be even as high as 1% (Zduńczyk et al, 1997). The determined greater proportion of raffinose in pea seeds should exert a considerable impact on the energy value of individual pea cultivars.…”

“…Current pea cultivars are characterized by a higher level of RFO in dry matter (46.8 vs 80.6 g · kg -1 DM), with stachyose and verbascose exhibiting the highest increase compared with the results obtained by Zduńczyk et al (1997). According to some researchers, seed germination capacity depends considerably on oligosaccharide levels (Blöchl et al, 2007).…”

Influence of diets containing raw or extruded peas instead of soybean meal on meat quality characteristics in growing-finishing pigs

“…At present pea is incorporated into feed mixtures in increased amounts; it is a result of marked expansion of this commodity in the world. This worldwide trend is given by the progress in pea breeding for its higher yield and change in the seed composition (Castell et al, 1996;Zdunczyk et al, 1997;Stanek et al, 2004), mainly for a decrease in antinutritive substances. There exists a considerable variability in chemical composition between and within varieties of pea (Chrenková et al, 1995(Chrenková et al, , 1996(Chrenková et al, , 1998.…”