Van Barneveld R J, Batterham E S, Norton B W
NSW Agriculture, Wollongbar Agricultural Institute, Australia.
Br J Nutr. 1994 Aug;72(2):221-41. doi: 10.1079/bjn19940026.
Three experiments were conducted to examine the effect of heating field peas (Pisum sativum cultivar Dundale) on (1) proximate analysis and total amino acid composition, (2) ileal and faecal digestibilities of amino acids, and (3) digestible energy content. Alternative techniques for assessing ileal and faecal digestibilities and digestible energy respectively, were also investigated. Forced-air dehydrators were used to heat field peas at temperatures of 110 degrees, 135 degrees, 150 degrees or 165 degrees. In the first experiment the apparent ileal and faecal digestibilities of amino acids and the faecal digestibility of energy in the raw and heated field peas were determined using pigs fitted with 'T'-shaped cannulas. In the second, apparent ileal digestibility of amino acids and the faecal digestibility of energy were determined using the direct ileal and rectal sampling technique. This involved a single collection of digesta and faeces from the digestive tract of the pig while it was anaesthetized. The faecal digestibilities of amino acids and energy were determined using total faeces collection in the third experiment. In all experiments the respective field-pea treatments comprised 400 g/kg sugar-based diets and were the only source of amino acids. Heat significantly decreased the lysine (14.6-8.7 g/kg; P < 0.001), cystine (3.2-2.6 g/kg; P < 0.01) and arginine (16.7-14.5 g/kg; P < 0.05) contents of the heated peas. The 'reactive' lysine content of the field peas, as measured using the Silcock technique, was decreased by 0.11 and 0.30 with the application of heat at 150 degrees and 165 degrees respectively. Heat treatments did not alter the ileal digestibility of most amino acids. Only aspartic acid (0.72-0.58), glutamic acid (0.80-0.65) and the basic amino acids, lysine (0.79-0.56) and arginine (0.85-0.75), showed a significant linear decrease (P < 0.05) in ileal digestibility over the heat treatments, determined using the ileal cannulation procedure. Heating significantly (P < 0.05) decreased faecal digestibility for all amino acids. Faecal digestibility was consistently greater than ileal digestibility for the raw field peas; however, this difference decreased with heat application until faecal digestibility was equal or less than ileal digestibility at the 165 degrees treatment. Heat linearly depressed digestible energy, diet dry-matter digestibility and diet energy digestibility. Losses in lysine, cystine and arginine are likely to be due to early and advanced Maillard reactions. Considerable binding of the remaining lysine also occurred as indicated by a decline in Silcock-reactive lysine.(ABSTRACT TRUNCATED AT 400 WORDS)
进行了三项实验，以研究加热田间豌豆（豌豆品种邓代尔）对以下方面的影响：（1）近似分析和总氨基酸组成；（2）氨基酸的回肠和粪便消化率；（3）可消化能量含量。还分别研究了评估回肠和粪便消化率以及可消化能量的替代技术。使用强制空气脱水机在110℃、135℃、150℃或165℃的温度下加热田间豌豆。在第一个实验中，使用装有“T”形套管的猪测定生豌豆和加热豌豆中氨基酸的表观回肠和粪便消化率以及能量的粪便消化率。在第二个实验中，使用直接回肠和直肠采样技术测定氨基酸的表观回肠消化率和能量的粪便消化率。这涉及在猪麻醉时从其消化道单次收集食糜和粪便。在第三个实验中，使用收集全部粪便的方法测定氨基酸和能量的粪便消化率。在所有实验中，各自的田间豌豆处理组均包含400 g/kg的糖基日粮，且是氨基酸的唯一来源。加热显著降低了加热豌豆中的赖氨酸含量（从14.6 g/kg降至8.7 g/kg；P<0.001）、胱氨酸含量（从3.2 g/kg降至2.6 g/kg；P<0.01）和精氨酸含量（从16.7 g/kg降至14.5 g/kg；P<0.05）。使用西尔科克技术测定，田间豌豆中“反应性”赖氨酸含量在150℃和165℃加热时分别降低了0.11和0.30。加热处理并未改变大多数氨基酸的回肠消化率。仅天冬氨酸（从0.72降至0.58）、谷氨酸（从0.80降至0.65）以及碱性氨基酸赖氨酸（从0.79降至0.56）和精氨酸（从0.85降至0.75），在使用回肠插管程序测定时，其回肠消化率在加热处理过程中呈显著线性下降（P<0.05）。加热显著（P<0.05）降低了所有氨基酸的粪便消化率。生田间豌豆的粪便消化率始终高于回肠消化率；然而，随着加热处理，这种差异减小，直至在165℃处理时粪便消化率等于或低于回肠消化率。加热线性降低了可消化能量、日粮干物质消化率和日粮能量消化率。赖氨酸、胱氨酸和精氨酸的损失可能是由于早期和晚期美拉德反应。如西尔科克反应性赖氨酸的下降所示，剩余赖氨酸也发生了大量结合。（摘要截于400字）
