Ileal digestibility of protein and amino acids of feed peas with differenttrypsin inhibitor activity in pigs

Ileal digestibility of protein and amino acids was measured in pigs fed 13 round, tannin-free peas samples and related to the following physical, chem ical and biological characteristics of these samples: thousand-seed weight, proportion of hulls, starch, fibre, crude protein, ether extract and ash c ontents, trypsin inhibitor activity and trypsin inhibitor activity per unit of crude protein (TIAP). Each pea sample was included in a diet containing starch, sucrose, minerals and vitamins and fed to four barrows (50 to 100 kg) fitted with an end-to-end ileo-rectal anastomosis. Standardised ileal p rotein and amino acid digestibilities, except for alanine of peas decreased linearly with increasing TIAP (P < 0.01) and was not affected by fiber con tent. For example standardized ileal digestibilities values (%) decreased b y -0.1975, -0.1617, -0.2171, -0.2630, -0.2029 and -0.3536 per unit of TIAP (expressed in unit of trypsin inhibited per milligram crude protein), respe ctively, for crude protein and lysine, threonine, methionine, cystine and t ryptophan.