{rfName}
Th
Indexado en
Citaciones

3

Grant support

We are grateful to the technical staff of CITA Research Center, and especially to A. Legua. A. Dominguez, J.R. Bertolin, and G. Tanco. Financial support for this project was provided by the Spanish Ministry of Economy and Competitiveness (INIA RTA2014-00038-C02-01, RZP2017-00001 and RZP2015-00001) and the Government of Aragon (Grant Research Group Funds, Group A14_17R and A14_20R). P.J. Rufino-Moya had a predoctoral grant from INIA.

Análisis de autorías institucional
Joy M. - Autor (correspondencia)
Lobón S. - Autor o Coautor
Blanco M. - Autor o Coautor
Compartir
Publicaciones > Artículo

The effect of the inclusion of pea in lamb fattening concentrate on in vitro and in situ rumen fermentation

Publicado en:Journal Of The Science Of Food And Agriculture. 101 (7): 3041-3048 - 2021-05-01 101(7), doi: 10.1002/jsfa.10938

Joy M.; Lobón S.; Blanco M.;

Afiliaciones

Centro de Investigación y Tecnología Agroalimentaria de Aragón - Entidad de origen
Ctr Invest & Tecnol Agroalimentaria Aragon CITA, Unidad Prod & Sanidad Anim, Avda Montanana 930, Zaragoza 50059, Spain - Autor o Coautor
Gobierno de Aragon Appeared in source as Government of Aragon - Financiador
Instituto de Investigacion Agropecuaria (INIA) Appeared in source as INIA - Financiador
Spanish Ministry of Economy and Competitiveness (INIA) - Financiador
Univ Zaragoza, Inst Agroalimentario Aragon IA2, CITA, Zaragoza, Spain - Autor o Coautor
More +

Resúmen

Resúmen: BACKGROUND The objective of this study was to evaluate the effect of the proportion of pea (0%, 10%, 20%, and 30%), as a partial replacement for soybean meal (SBM) in the fattening concentrate, on ruminal fermentation in lambs. Gas and methane (CH4) production, in vitro dry matter degradability (IVDMD), ammonia (NH3-N), and volatile fatty acid (VFA) production after 24 h of incubation were evaluated. The concentrates were also incubated in the rumen of the wethers for 2, 4, 6, 8, 12, and 24 h to evaluate the effects of pea inclusion on in situ dry matter degradability (DMD), organic matter degradability (OMD), nitrogen degradability (ND), NH3-N, and VFA production. RESULTS In the in vitro assay, the inclusion of pea only affected gas production (mL day(-1) degraded dry matter), CH4 production (mL day(-1) degraded dry matter), and IVDMD (P < 0.05), and tended to affect NH3-N content (P < 0.10) without affecting VFA production. In the in situ assay, the inclusion of pea increased DMD, OMD, and ND linearly (P < 0.001), whereas pea inclusion decreased NH3-N content linearly (P < 0.05). Neither total VFA production nor the proportion of acetic acid were affected by pea inclusion (P > 0.05), but the propionic proportion increased with the proportion of pea included. CONCLUSIONS The best level of pea inclusion in the concentrate could not be established based on the results of this study. However, the results showed that the inclusion of pea provides a good alternative protein source. (c) 2020 Society of Chemical Industry

Palabras clave: concentrates; degradation; pisum sativum; protein; Carcass characteristics; Concentrates; Degradation; Energy value; Field pea; Gas-production; Legume seeds; Nutrient digestibility; Pisum sativum; Productive performances; Protein; Protein-sources; Sheep; Soybean-meal; Vitamin-e

Indicios de calidad

WoS Scopus by Scimago
Best Categ.Food Science & TechnologyAgronomy and Crop Science
WoSScopus by ScimagoSPIFecytAgaurDialnetCircCapesMiar
IF4.1250.705--11.000
Rank49/14368/371
QQ1Q1-----A1
DD2D2-
TT1T1
PP66P19
Index ERIC-
Index Emergin-
Index AHCI-