Hostname: page-component-76fb5796d-45l2p Total loading time: 0 Render date: 2024-04-29T00:37:48.061Z Has data issue: false hasContentIssue false
  • English
  • Français

The effect of heat on amino acids for growing pigs

4. Nitrogen balance and urine, serum and plasma composition of growing pigs fed on raw or heat-treated field peas (Pisum sativum)

Published online by Cambridge University Press:  09 March 2007

R. J. Van Barneveld ,
E. S. Batterham ,
D. C. Skingle  and
B. W. Norton
R. J. Van Barneveld
Affiliation:
NSW Agriculture, Wollongbar Agricultural Institute, Wollongbar, New South Wales 2477, Australia
E. S. Batterham
Affiliation:
NSW Agriculture, Wollongbar Agricultural Institute, Wollongbar, New South Wales 2477, Australia
D. C. Skingle
Affiliation:
NSW Agriculture, Wollongbar Agricultural Institute, Wollongbar, New South Wales 2477, Australia
B. W. Norton
Affiliation:
Department of Agriculture, University of Queensland, St Lucia, Queensland 4072, Australia
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Experiments were conducted to determine the effect of heating field peas (Pisum sativum) on the N balance and urine, serum and plasma composition of growing pigs. In the first experiment, four diets containing raw field peas (cv. Wirrega) or field peas heated to 150° (cv. Wirrega), 165° (cv. Wirrega) or 150° (cv. Dundale) for 15 min respectively were formulated to contain 1·15 g ileal digestible N/MJ digestible energy (DE) and 036 g ileal digestible lysine/MJ DE in a sugar-based diet. Digestibility estimates were based on those for the Dundale cultivar of field peas used in previous experiments. Total urine and faeces collection from eight pigs was conducted over two 7 d collection periods with a 7 d diet change-over period. Serial blood sampling from the external jugular vein was conducted on the final day of each collection period. There was no significant difference (P > 0·05) in the N balance or apparent biological value of the field-pea treatments. Pigs fed on diets containing peas heated to 150° (cv. Wirrega) or 165° (cv. Wirrega) had a significantly lower (P < 0·01) daily output of urea and uric acid in the urine, and depressed serum protein and serum urea concentrations. Plasma lysine concentration and daily urine lysine output were not significantly different (P > 0·05) in pigs fed on heated peas. Protein excretion in the urine of pigs fed on diets containing peas heated to 165° increased 3–7 times (depending on estimation technique) the level observed in pigs fed on diets containing raw peas. A second experiment was conducted to determine the apparent ileal digestibility of N and amino acids in cv. Wirrega field peas. This study revealed that N digestibility (0·44) and lysine digestibility (0·35) in peas heated to 165° were significantly lower than the cv. Dundale estimates (0·57 and 0·62 respectively) used in diet formulations. The depressed serum and urine variables in pigs fed on heated peas were attributed to overestimation of digestibility. The results exemplify the fact that it is not possible to draw general conclusions as to the effects of heat on any particular protein concentrate. Variability in N balance experiments and problems associated with urine analysis are suggested as likely reasons for the current study not reflecting poor utilization of ileal digestible lysine from heat-treated field peas. Despite considerable variation in the results, it is possible that a large proportion of non-utilizable amino acids in heated field peas may be excreted from the pig via the urine in the form of a protein.

Keywords

Field peasHeat treatmentNitrogenPigs
Type
Effects of heat-treated amino acids
Information
British Journal of Nutrition , Volume 73 , Issue 2 , February 1995 , pp. 259 - 273
Copyright
Copyright © The Nutrition Society 1995

References

REFERENCES

Agricultural Research Council (1981). The Nutrient Requirements of Pigs. Slough: Commonwealth Agricultural Bureaux.Google Scholar
Association of Official Analytical Chemists (1984). Official Methods of Analysis of the Association of Official Analytical Chemists, 14th ed. Washington DC: Association of Official Analytical Chemists.Google Scholar
Batterham, E. S., Andersen, L. M. & Baigent, D. R. (1993). Utilization of ileal digestible amino acids by growing pigs: methionine. British Journal of Nutrition 70, 711–720.CrossRefGoogle ScholarPubMed
Batterham, E. S., Andersen, L. M., Baigent, D. R., Beech, S. A. & Elliott, R. (1990). Utilization of ileal digestible amino acids by pigs: lysine. British Journal of Nutrition 64, 679–690.CrossRefGoogle ScholarPubMed
Batterham, E. S. & Murison, R. D. (1981). Utilization of free lysine by growing pigs. British Journal of Nutrition 46, 87–92.CrossRefGoogle ScholarPubMed
Beech, S. A., Batterham, E. S. & Elliott, R. (1991). Utilization of ileal digestible amino acids by growing pigs: threonine. British Journal of Nutrition 65, 381–390.CrossRefGoogle ScholarPubMed
Cochran, W. G. & Cox, G. M. (1957). Experimental Design, 2nd ed. New York: John Wiley and Sons.Google Scholar
Hawk, P. B. (1965). Hawk's Physiological Chemistry, 14th ed. [Oser, B. L. editor]. New York: McGraw-Hill.Google Scholar
Kley, H. V. & Hale, S. M. (1977). Assay for protein by dye-binding. Analytical Biochemistry 81, 485–487.CrossRefGoogle ScholarPubMed
Merck (1976). The Merck Index: An Encyclopaedia of Chemicals and Drugs, 9th ed [Windholz, M. editor]. New Jersey: Merck and Co. Inc.Google Scholar
Ott, L. (1988). An Introduction to Statistical Methocis and Data Analysis, 3rd ed. Boston: PWS-Kent Publishing Company.Google Scholar
Pierce, J. & Suelter, C. H. (1977). An evaluation of the Coomassie Brilliant Blue G-250 dye-binding method for quantitative protein determination. Analytical Biochemistry 82, 478–480.CrossRefGoogle Scholar
Pond, W. G. & Houpt, K. A. (1978). The Biology of the Pig. Ithaca: Comstock Publishing Associates.Google Scholar
Rawn, J. D. (1991). Proteins, Energy and Metabolism. North Carolina: Neil Patterson Publishers.Google Scholar
Schwass, D. E. & Finley, J. W. (1984). Heat and alkaline damage to proteins: racemization and lysinoalanine formation. Journal of Agricultural and Food Chemistry 32, 1377–1382.CrossRefGoogle Scholar
van Barneveld, R. J., Batterham, E. S. & Norton, B. W. (1994 a). The effect of heat on amino acids for growing pigs. 1. A comparison of apparent ileal and faecal digestibilities of amino acids in raw and heat-treated field peas (Pisum sativum cultivar Dundale). British Journal of Nutrition 72, 221–241.CrossRefGoogle ScholarPubMed
van Barneveld, R. J., Batterham, E. S. & Norton, B. W.(1994 b). The effect of heat on amino acids for growing pigs. 2. Utilization of ileal-digestible lysine from heat-treated field peas (Pisum sativum cultivar Dundale). British Journal of Nutrition 72, 243–256.CrossRefGoogle ScholarPubMed
van Barneveld, R. J., Batterham, E. S. & Norton, B. W. (1994 c). The effect of heat on amino acids for growing pigs. 3. The availability of lysine from heat-treated field peas (Pisum sativum cultivar Dundale) determined using the slopratio assay. British Journal of Nutrition 72, 257–275.CrossRefGoogle ScholarPubMed