Lupin and pea extrusion decreases the ruminal degradability and improves the true ileal digestibility of crude protein

Authors

Digestion, extrusion, legume grains, rumen, rumen undegradable protein

C. Barchiesi, P. Williams, and A. Velásquez. 2018. Extrusion of lupin and pea decrease the

ruminal degradability improving true ileal digestibility of crude protein. Cienc. Inv. Agr.

45(3): 231-239. The aim of this work was to evaluate the effect of the extrusion of dehulled

lupins (Lupinus albus L.) and peas (Pisum sativum L.) on the ruminal degradability and

intestinal digestibility of their protein contents. Ruminal degradability was evaluated in situ in

the rumens of two fistulated cows. The true ileal crude protein (CP) digestibility was evaluated

via a bioassay with Sprague Dawley laboratory rats as the animal model. Extrusion caused

soluble fraction decreases in both feeds (P<0.05), with a 29 % decrease in the extruded dehulled

lupins (EDL) and a 59 % decrease in the extruded peas (EP). The degradable fraction (B) in

EP increased by 19 % compared to that in raw peas (RP) (P<0.05), and there was no effect

of extrusion on the degradable fraction in lupins (P>0.05). Extrusion decreased the effective

degradability (ED) of lupins by 12 % (P<0.05). Moreover, in EP, extrusion presented no effect

on the ED (P>0.05). The extrusion process had a greater impact on the reduction of the effective

degradability in lupins than it did in peas. Nevertheless, extrusion increased the true ileal CP

digestibility of the ruminal postfermentation residues in both feeds.

Universidad de La Frontera, Facultad de Ciencias Agropecuarias y Forestales - PO Box 54 D – Temuco – Chile

Universidad de Concepción, Facultad de Agronomía - PO Box 537 – Chillán – Chile.

Universidad Católica de Temuco, Departamento de Ciencias Agropecuarias y Acuícolas, Núcleo de

Investigación en Producción Alimentaria. Manuel Montt 56, Temuco, Chile.