Ileal digestibility of protein and amino acids of feed peas with different trypsin inhibitor activity in pigs

Autor:	F. Gâtel, Catherine Jondreville, I. Williatte-Hazouard, F. Grosjean, F. Skiba, B. Carrouée
Rok vydání:	2000
Předmět:	Alanine chemistry.chemical_classification Methionine Starch Lysine Cystine Tryptophan food and beverages Biology Amino acid chemistry.chemical_compound Food Animals chemistry Biochemistry Animal Science and Zoology Food science Threonine
Zdroj:	Canadian Journal of Animal Science. 80:643-652
ISSN:	1918-1825 0008-3984
DOI:	10.4141/a99-075
Popis:	Ileal digestibility of protein and amino acids was measured in pigs fed 13 round, tannin-free peas samples and related to the following physical, chemical and biological characteristics of these samples: thousand-seed weight, proportion of hulls, starch, fibre, crude protein, ether extract and ash contents, trypsin inhibitor activity and trypsin inhibitor activity per unit of crude protein (TIAP). Each pea sample was included in a diet containing starch, sucrose, minerals and vitamins and fed to four barrows (50 to 100 kg) fitted with an end-to-end ileo-rectal anastomosis. Standardised ileal protein and amino acid digestibilities, except for alanine of peas decreased linearly with increasing TIAP (P
Databáze:	OpenAIRE
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