Publication Database

The effects of fermentation and enzymatic treatment of pea on nutrient digestibility and growth performance of broilers (2017)

Art

Zeitschriftenartikel / wissenschaftlicher Beitrag

Autoren

Goodarzi Boroojeni, F. (WE 4)

Senz, M.

Kozłowski, K.

Boros, D.

Wisniewska, M.

Rose, D.

Männer, K. (WE 4)

Zentek, J. (WE 4)

Quelle

Animal : the international journal of animal bioscience

Bandzählung: 11

Heftzählung: 10

Seiten: 1698 – 1707

ISSN: 1751-732x

Sprache

Englisch

Verweise

URL (Volltext): https://www.cambridge.org/core/journals/animal/article/effects-of-fermentation-and-enzymatic-treatment-of-pea-on-nutrient-digestibility-and-growth-performance-of-broilers/D025618E354C11FF354810F284685008

DOI: 10.1017/S1751731117000787

Pubmed: 28416038

Kontakt

Institut für Tierernährung

Königin-Luise-Str. 49
14195 Berlin
+49 30 838 52256
tierernaehrung@vetmed.fu-berlin.de

Abstract / Zusammenfassung

The present study examined the impacts of native, fermented or enzymatically treated peas (Pisum sativum L.) inclusion in broiler
diets, on growth performance and nutrient digestibility. For the fermentation process, Madonna pea was mixed with water (1/1)
containing 2.57 × 108 Bacillus subtilis (GalliPro®) spores/kg pea and then, incubated for 48 h at 30 °C. For the enzymatic treatment
process, the used water for dough production contained three enzymes, AlphaGalTM (α-galactosidase), RONOZYME® ProAct and
VP (protease and pectinases respectively – DSM, Switzerland) and the pea dough incubated for 24 h at 30°C. Nine corn-wheat-
soybean diets were formulated by supplying 10%, 20% and 30% of the required CP with either native, fermented or enzymatically
treated peas. Performance was recorded weekly and at the end of the experiment (day 35), apparent ileal digestibility (AID) of CP,
amino acids (AA), crude fat, starch, Ca, P and K were determined. Data were subjected to ANOVA using GLM procedure with a
3 × 3 factorial arrangement of treatments. Both processes reduced α-galactosides, phytate, trypsin inhibitor activity and resistant
starch in peas. Increasing levels of pea products up to 300 g/kg diet, reduced BW gain and feed intake (P ⩽ 0.05). Broilers fed diets
containing enzymatically treated pea had the best feed conversion ratio at day 35. Different types of pea product and their
inclusion levels had no effect on AID of all nutrients. The interaction between type of the pea products and inclusion levels was
significant for AID of starch. For native pea diets, 10% group showed similar AID of starch to 20% native pea but it had higher AID
than 30% native pea. For fermented and enzymatically treated groups, all three levels displayed similar AID of starch. In
conclusion, enzymatic treatment and fermentation could improve the nutritional quality of pea. Inclusion of enzymatically treated
pea in broiler diets could improve broiler performance compared with other pea products while, it displayed neither positive nor
negative impact on nutrient digestibility. The present findings indicate the feasibility of these processes, particularly enzymatic
treatment, for improving the nutritional quality of pea as a protein source for broiler nutrition.