Journal of Nutrition & Food Sciences
Open Access

The effects of fermentation and enzymatic pre-digestion of pea on nutrient digestibility in broilers

6^th International Conference and Exhibition on Nutrition

September 14-16, 2016 San Antonio, USA

Farshad Goodarzi Boroojeni, M Senz, K Kozlowski, K Manner, D Rose and J Zentek

Institute of Animal Nutrition, Germany

Posters & Accepted Abstracts: J Nutr Food Sci

Abstract :

Fermentation with probiotics and enzymatic pre-digestion may be able to improve the nutritional quality of pea. This study examined the impacts of different inclusion levels of raw, fermented or enzymatic pre-digested peas on nutrients digestibility in broilers. For fermentation, pea was mixed with water (1:1) containing 2.57�?�?108 Bacillus subtilis (GalliPro�?®) spores/kg pea and then fermented for 48 hours at 30 oC. For the pre-digestion process, pea was soaked in water (1:1) containing 3 enzymes, AlphaGalâ�?¢ (�?±-galactosidase), RONOZYME�?® ProAct (protease) and VP (pectinases) and incubated for 24 hours at 30 oC. Nine standard diets were formulated by supplying 10, 20 and 30% of the protein with raw, fermented and pre-digested peas. The apparent ileal digestibility of Ca, P, K, protein, AAs and fat were measured at d 35. Data were subjected to ANOVA using the GLM procedure. Both types of processes reduced the raffinose, trypsin inhibitor and resistant starch. Increasing level of pea products reduced BWG and FI. Broilers fed pre-digested pea had the best FCR at d 35. Both processes had an identical effect on ileal digestibility of all nutrients except starch. The ileal digestibility of starch in raw pea was lower compared with both processed groups. The digestibility of Thr, Lys and Met were higher in 30% groups compared with 10% groups, while chicken fed 10% products showed highest digestibility of starch. In conclusion, both processes could relatively improve the nutritional quality of pea. Replacement of soybean by pea products at less than 20% inclusion level might have no negative impact on the nutrient digestibility and growth. These indicate the feasibility of both processes for nutritional quality improvement of pea, as a partial replacement for soybean in broiler feed.

Biography :

Email: farshadg2005@yahoo.com