Peas – a source of protein for pigs [25.09.23]
Peas instead of soybean – A new research project at the University of Hohenheim is exploring ways to improve the assessment of the suitability of different pea varieties for animal feed and to establish which pretreatment methods render them more digestible. The problem: feed value varies greatly within and among the individual varieties of peas. Precise knowledge of their respective nutrient digestibility, therefore, plays a key role. The goal of an interdisciplinary team led by Prof. Dr. Markus Rodehutscord, Prof. Dr. Jana Seifert and Prof. Dr. Amélia Camarinha Silva is to facilitate greater use of peas as an alternative to soybean in pig feed. The Federal Ministry of Food and Agriculture (BMEL) provides funding amounting to approximately EUR 500,000 for the project.
High protein peas are an alternative to soybean meal in pig feed. This meal is a by-product obtained during the manufacture of soybean oil. However, the feed value of the peas varies markedly not only among the different varieties but also – depending on the growth conditions – within the same variety. Detailed knowledge of the energy value and protein digestibility of the peas used is, therefore, necessary to ensure the optimal nutrient supply of the animals.
In this context, ingredients known as antinutrients such as trypsin inhibitors, non-starch polysaccharides, and phytate are particularly important because they reduce the usability of nutrients. The processes in the gastrointestinal tract of animals play a major role here.
This is where the researchers in the PiFerm project come into the picture. They are interested in how proteins and carbohydrates of different pea varieties are digested in the gastrointestinal tract of pigs and how this impacts the microbiome, i.e. the animals’ intestinal bacteria. They are focusing their attention more particularly on the question of whether specific pretreatments of the peas could increase nutrient digestibility.
This is because process techniques such as fermentation reduce the pH value and activate enzymes in the feed that break down antinutrients. The researchers hypothesize that if enzymes were also to be admixed during the fermentation process, this could increase nutrient digestibility even further. In conjunction with the prebiotic substances released that promote the pigs’ microbiome, this could improve animal health, too.
Project details
- Project title: Peas in pig feed: Impact of fermentable carbohydrates, bacterial fermentation and enzyme additives on nutrient digestibility and microbiota – Pi Ferm
- Funding amount: EUR 497,886
- Funding institution: Federal Ministry of Food and Agriculture (BMEL) in the context of its protein crop strategy
- Project duration: 1 July 2023 – 30 June 2026
- Project partner: Norddeutsche Pflanzenzucht Hans-Georg Lembke KG (NPZ)
Use of animals at the University of Hohenheim
The University of Hohenheim is the first signatory to the nationwide Transparent Animal Experiments Initiative launched in 2021. The acquisition and sharing of knowledge for the benefit of all living beings and for the protection of our planet will not be possible in the foreseeable future without research and teaching involving animals. Society, legislators and the University of Hohenheim itself apply very strict standards to the way in which these experiments are conducted. Back in 2017, the University had already adopted guidelines in which it continues to acknowledge the need for animal experiments. However, it also undertakes to reduce them, render them less stressful, and provide transparent information about them.
Contact
Prof. Dr. Markus Rodehutscord, University of Hohenheim, Department of Animal Nutrition
+49 (0)711 459-22420, markus.rodehutscord@uni-hohenheim.de
Heavily funded research areas
Outstanding research projects with a financial volume of at least EUR 350,000 in the case of experimental sciences and EUR 150,000 in the case of social and societal sciences are deemed to be "heavily funded research areas".
