Extrusion of Peas (Pisum sativum L.): Effects on the Apparent Metabolisable Energy and Ileal Nutrient Digestibility of Broilers

Abstract

Problem statement:The potential feeding values of grain legumes, such as peas (Pisum sativum), are limited because of the presence of anti-nutritional factors. In particular, protease inhibitors are of interest, but these can be readily destroyed by thermal treatments. In the present study, the influence of extrusion on the chemical composition and nutritive value of peas was evaluated. Approach: Two extrudates were produced by extruding the peas at two moisture levels (19 and 22%) and one temperature (140°C). Four treatment diets consisting of a corn-soy basal diet and three test diets containing raw and the two extruded pea meals were formulated and assayed in digestibility and balance trials using broiler chickens. The test diets were formulated by substituting the raw and extruded pea meals for 25% (w/w) of the basal diet. Ileal nutrient digestibility was calculated using titanium oxide as an indigestible indicator and the apparent metabolisable energy was determined using the classical total excreta collection method. Results: Extrusion had no effect (P>0.05) on the contents of crude protein and starch. Soluble non-starch polysaccharide contents were increased (P<0.05) and the contents of total and insoluble non-starch polysaccharide were lowered (P<0.05) by extrusion. As expected, trypsin inhibitor activity of peas was reduced (P<0.05) following extrusion Extrusion increased (P < 0.05) the apparent ileal starch digestibility, but had no effect (P > 0.05) on the apparent ileal protein digestibility and the apparent metabolisable energy of peas. Conclusion: Under the extrusion conditions employed in the present study, extrusion was not beneficial to improving the nutritive value of peas for broilers.

Extruded Full Fat Soybean in Diets for Male Turkey

“…Nevertheless, total period FI was higher (p>0.05) in the control treatment (37,900 Kg) than in the T2, T3 and T4 (37,838, 37,821, and 37,736 Kg, respectively). The findings of the present study is in conformity with the findings of the previous research works [26,27], but at the same time they were not in conformity with the findings of the researchers who witnessed increased intake of EFFSB [16]. This might be due to an underestimation of the energy content of the beans used, and was probably because the energy value available to the bird because of rolling and extrusion, coupled with pelleting of the diets, was underestimated.…”

Raw vs extruded coloured-flower pea as an ingredient in broiler diets: effects on performance, ileal digestibility, gut morphology, and intestinal microbiota activity

“…According to van der Poel (1992), the degree of trypsin inhibitor inactivation after extrusion depends on the processing conditions (temperature and moisture content) and the cultivar used, being more effective under conditions of higher moisture and temperature and in round-seeded than in wrinkle-seeded peas. The efficacy of extrusion in lowering trypsin inhibitor activity in peas shown in literature ranges from 17% (Nalle et al, 2011) through 55% (Diaz et al, 2006), 87% (Leontowicz et al, 2001), to 95% (Alonso et al, 2000). The last authors reported that also 65% of chymotrypsin inhibitors were inactivated and 98% of the haemagglutinating activity of peas disappears after the extrusion cooking applied in the study.…”

“…Extrusion has been reported to have positive effects on in vitro protein and starch digestibility and on the nutritional value of peas in rats (Alonso et al, 2000;Leontowicz et al, 2001). In chickens, extrusion of peas increased ileal starch digestibility, but had no effect on apparent ileal protein digestibility or apparent metabolizable energy (Nalle et al, 2011). Information on the effect of pea extrusion and pea level in broiler diets on the intestinal epithelium and activity of GIT microbiota are scarce.…”

“…Extrusion is a process where the feed is subjected to mixing, shearing and heating under high pressure before the extrudate is forced through a die. The main benefits of the extrusion process include disruption of the grain structure, starch gelatinization, denaturation of proteins, and inactivation of heat-labile ANFs like protease inhibitors and lectins (van der Poel, 1992;Alonso et al, 2000;Leontowicz et al, 2001;Nalle et al, 2011). Extrusion has been reported to have positive effects on in vitro protein and starch digestibility and on the nutritional value of peas in rats (Alonso et al, 2000;Leontowicz et al, 2001).…”

“…It can also be affected by extrusion (Alonso et al, 2000;Leontowicz et al, 2001;Diaz et al, 2006, Nalle et al, 2011. Extrusion is a process where the feed is subjected to mixing, shearing and heating under high pressure before the extrudate is forced through a die.…”