The Functional Properties and Digestibility of Round and Wrinkled Pea Flour in Swine Diets

Wrinkled and round pea flour display physical and compositional differences. Wrinkled peas have reduced activity of the starch-branching enzyme, which decreases amylopectin production. As a result, wrinkled peas have an increased proportion of amylose, relative to round peas. The rate and extent of starch digestion are influenced by the ratio of amylose to amylopectin in starch. Extrusion results in swelling of the starch, altering the crystalline structure. The objective of this study was to determine the role of the amylose to amylopectin ratio and extrusion on starch digestibility in growing pigs. A total of 8 ileal-cannulated barrows with an initial body weight of 40±1 kg were randomly assigned to 1 of 4 dietary treatments (n=8 pigs/treatment) in a replicated Latin square design with four blocks. Dietary treatments were round pea flour (RPF), extruded round pea flour (RPF-E), wrinkled pea flour (WPF), and extruded wrinkled pea flour (WPF-E). The amylose content increased, and the starch content decreased in the native RPF and RPF-E compared to WPF and WPF-E (Table 1). Ileal digestibility of starch was highest in pigs fed RPF and RPF-E (P<0.05). Total tract digestibility of starch was lower for RPF compared to other treatments (P<0.05) while extruding RPF resulted in increased total tract starch digestibility compared to RPF (Table 2; P<0.01). In summary, compared to WPF or WPF-E, RPF and RPF-E had lower amylose content and higher starch digestibility determined at the end of ileum, however, total tract digestibility of starch was similar among all treatments.

Presented at the 2024 Animal Nutrition Conference of Canada. For information on the next edition, click here.