[PDF] Pea proteins for piglets : effects on digestive processes | Semantic Scholar (2024)

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5 Citations

Immunodetection of legume proteins resistant to small intestinal digestion in weaned piglets
    P. SalgadoJ. Freire J. Lallès

    Agricultural and Food Sciences

  • 2003

The present immunochemical study conducted on ileal digesta of piglets revealed a few dietary legume proteins of the vicilin and albumin families, and Legumin proteins were demonstrated unequivocally in the case of lupin and white chickpea.

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Les protéines de pois : de leur fonction dans la graine à leur utilisation en alimentation animale
    C. Perrot

    Agricultural and Food Sciences

  • 1994

Different hypotheses have been proposed to explain the limitation of pea protein digestibility : trypsin inhibitors, lectins, fibres, the particular structure of proteins and their antigenic nature.

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  • Highly Influenced
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Evaluation of pea protein isolate as alternative protein source in diets for juvenile tilapia (Oreochromis niloticus)
    C. SchulzM. WickertC. KijoraJ. OgunjiB. Rennert

    Agricultural and Food Sciences

  • 2007

Although fish fed diet 100/0 showed the best performance, inclusion of 30% protein derived from pea protein isolate resulted in a growth performance and body ash incorporation of tilapia at higher inclusion levels seem to be mainly related to the dietary amino acid profile and phytic acid contents.

Nitrogen balance of pigs as affected by feedstuffs, causing different endogenous nitrogen flow at the terminal ileum.
    W. GralaM. VerstegenP. V. LeeuwenJ. HuismanA. JansmanS. Tamminga

    Agricultural and Food Sciences

  • 1997
  • 23
Effects of dietary protein sources differing in solubility on total tract and ileal apparent digestibility of nitrogen and pancreatic enzymes activity in early weaned pigs
    J. PeiniauA. AumaitreY. Lebreton

    Agricultural and Food Sciences

  • 1996
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133 References

The chemical composition of different types and varieties of pea and the digestion of their protein in pigs
    J. GdalaL. BuraczewskaW. Grala

    Agricultural and Food Sciences

  • 1992

Six varieties of white-flowered and three varieties of coloured-ftowered peas were analysed for content of nutrients and some antinutritional factors. In a trial on cannulated pigs, ileal and fala)

Legume seed protein extraction, processing, and end product characteristics
    J. Gueguen

    Agricultural and Food Sciences

  • 1983

It appears that isolates and concentrates from sources such as fababean and peas, produced by the new processes described, are to some extent complementary or equivalent in their functional properties to those of the soybean, particularly for emulsifying and foaming purposes.

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True protein digestibility and amounts of endogenous protein measured with the 15N-dilution technique in piglets fed on peas (Pisum sativum) and common beans (Phaseolus vulgaris)
    J. HuismanTh. HeinzA.F.B. van der PoelP. LeeuwenW. SouffrantM. Verstegen

    Agricultural and Food Sciences

    British Journal of Nutrition

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The results of the present study explain why in previous experiments a strongly reduced weight gain and even weight loss was observed in piglets fed on raw and toasted common beans.

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The digestive capacity of the caecum-colon and the value of the nitrogen absorbed from the hind gut for protein synthesis in pigs
    A. JustH. JørgensenJ. A. Fernández

    Agricultural and Food Sciences

    British Journal of Nutrition

  • 1981

Crude protein, a complete balanced diet, maize starch and potato starch infused into the caecum were digested almost as well as if they had been given orally, thus demonstrating the large digestive capacity of the caECum-colon.

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The effect of dietary raw and autoclaved soya-bean protein fractions on growth, pancreatic enlargement and pancreatic enzymes in rats
    M. NaimA. GertlerY. Birk

    Agricultural and Food Sciences

    British Journal of Nutrition

  • 1982

The results suggest that for optimal growth rate of rats, heat treatment should be given to the unfractionated soya-bean proteins rather than to the isolated fractions, and indicated that TI are not the only factors that can lead to pancreatic enlargement and changes in pancreatic enzymes composition.

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Methods of comparing amino acid composition of proteins: application to undigested proteins in the preruminant calf.
    P. GuilloteauD. SauvantP. Patureau-Mirand

    Agricultural and Food Sciences

  • 1983

Various approaches have been discussed, with examples taken from the experimental results obtained in the preruminant calf, to show their advantages and limitations.

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A survey of the nutritional and haemagglutination properties of legume seeds generally available in the UK
    George GrantL. MoreN. McKenzieJames C. StewartA. Pusztai

    Agricultural and Food Sciences

    British Journal of Nutrition

  • 1983

Eighty-five samples from fifteen different legume seed lines generally available in the UK were examined by measurements of their net protein utilization by rats and by haemagglutination tests with erythrocytes from a number of different animal species, showing many structural and immunological similarities.

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CONTENT AND DISTRIBUTION OF TRYPSIN INHIBITORS AND HEMAGGLUTININS IN SOME LEGUME SEEDS
    P. ValdebouzeE. BergeronT. GaboritJ. Delort-Laval

    Biology, Agricultural and Food Sciences

  • 1980

Cultivars of various legumes including fababean, pea, lupin, and Vigna sinensis Endl.

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Effects of diets containing casein and rapeseed on enzyme secretion from the exocrine pancreas in the pig
    P. ValetteH. MalouinT. CorringL. SavoieA. GueugneauS. Bérot

    Agricultural and Food Sciences

    British Journal of Nutrition

  • 1992

The pancreatic enzyme secretion is sensitive to the nature of the protein ingested, and total secreted activities in pancreatic secretions during the post-prandial periods were increased by the ingestion of the rapeseed diet.

  • 39
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Relationship of fractons of soybeans and a crystalline soybean trypsin inhibitor to the effects of feeding unheated soybean meal to chicks.
    J. GarlichM. Nesheim

    Agricultural and Food Sciences

    The Journal of nutrition

  • 1966

It is suggested that multiple factors are present in unheated soybean meal which cause the detrimental effects observed, and some of these effects could be caused by feeding chicks one of the trypsin-chymotrypsin in hibiting proteins in the soybean.

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