Grant: Collaborative Research and Development Grants

With an annual production ranging from 3 to 3.7 million tonnes, field peas constitute a major source of income for farmers in Western Canada. They also constitute an excellent feed ingredient for swine. However, they still have the reputation of an ingredient with bad taste that negatively affects feed intake. A recent survey among Canadian feed producers has shown that palatability is the main reason why they limit peas in rations for swine. There is thus potential for using considerably more Canadian peas in animal nutrition but it is necessary to clarify if pea taste is a problem or not since, despite the feed producer's concerns, it has never been demonstrated. Dutch scientists have recently suggested that SAPONINS might be the actual responsible for the problem of taste. Saponins are non-volatile substances that occur in legume seeds such as peas, soybeans or lentils. Different types can be distinguished but peas contain predominantly the B and B-DDMP saponin forms. It is the latter that brings the bitter taste. No information is available on the concentrations of saponins in Canadian pea varieties. The possible effect on pig behaviour has not been demonstrated either. This project aims to generate original information on the presence of saponins in Canadian pea varieties and on the possible consequences of that presence for the animal feed industry. The method used for soybean will be adapted to peas and the main Canadian pea varieties will be analysed for their saponin content. Different experiments will then be carried out on pigs in order to evaluate the effect of pea intake on feed intake and pig growth. The effect of pea processing (pelleting and extrusion) as well as the interactions with other feed ingredients such as canola meal will also be evaluated. The results will be of great importance for the feed and food industries, the pulse producers and the plant breeders.