DOI QR코드

DOI QR Code

Performance of Growing/Finishing Pigs Fed Hulled and Dehulled Peas With and Without Dietary Enzymes

  • Thacker, P.A. (Department of Animal Science, 51 Campus Drive, University of Saskatchewan) ;
  • Racz, V.J. (Department of Animal Science, 51 Campus Drive, University of Saskatchewan)
  • Received : 2001.03.31
  • Accepted : 2001.05.21
  • Published : 2001.10.01

Abstract

Eighty crossbred pigs (Large White x Landrace) weighing 9.9 kg were assigned on the basis of sex, weight and Jitter to one of five dietary treatments in a factorial $(5\;treatments\;{\times}2\;sexes)$ arrangement to compare the nutritive value of hulled and dehulled peas fed with or without enzyme (0.25% Allzyme PF and 0.5% Biogal-S). A barley and soybean meal diet served as a control. Eight castrates and eight gilts were fed each diet. Digestibility coefficients for dry matter, crude protein and energy were higher for diets containing dehulled peas than hulled peas. In addition, enzyme supplementation modestly increased the digestibility of all three nutrients. Over the entire experimental period (9.9 to 103.3 kg), there were no performance differences (p>0.05) between pigs fed soybean meal based diets or diets based on any of the pea products. In addition, there were no differences in performance between pigs fed diets containing hulled or dehulled peas or between pigs fed diets with or without dietary enzyme. Castrates gained weight significantly faster, consumed more feed but had a poorer feed conversion than gilts (p<0.05). There were no differences in carcass traits between pigs fed diets based on soybean meal or any of the pea products. Carcass traits were similar for pigs fed hulled or dehulled peas while enzyme supplementation also had no effect on carcass data. Castrate pigs had a lower carcass value index, estimated lean yield and loin lean depth (p<0.05). Loin fat depth was greater for castrates than gilts (p<0.05). The overall results of this experiment provide little support for the need for enzyme supplementation of pea based diets fed to swine. In addition, dehulling did not appreciably improve the nutritive value of peas. Therefore, since the process adds to the cost of the raw product, its use is unlikely to be economical.

Keywords

Peas;Dehulling;Enzyme;Swine;Digestibility;Growth

Cited by

  1. Nutrient digestibility and nitrogen balance in growing-finishing pigs fed legume-based diets vol.29, pp.2, 2011, https://doi.org/10.2478/v10083-011-0011-8
  2. Assessment of the feeding value of South Dakota-grown field peas (Pisum sativum L.) for growing pigs12 vol.82, pp.9, 2004, https://doi.org/10.2527/2004.8292568x
  3. Effect of enzymes, flavor and organic acids on nutrient digestibility, performance and carcass traits of growing-finishing pigs fed diets containing dehydrated lucerne meal vol.89, pp.1, 2009, https://doi.org/10.1002/jsfa.3415
  4. Efficiency of pea seeds in sow, piglet and fattener feeding vol.59, pp.2, 2019, https://doi.org/10.1071/AN17487