The effect of the dietary inclusion of pea seeds of colored-flowered and white-flowered varieties on gastrointestinal function in turkeys

Abstract

This study investigated the effects of dietary replacement of soybean meal (SBM) with graded levels of pea seeds (PS) on the gastrointestinal function of turkeys. Seeds of 2 pea varieties, a colored-flowered variety and a white-flowered variety (CFP and WFP, respectively) were fed to 56-d-old birds for 8 wk. A total of 539 female Hybrid turkeys were allocated to 7 groups, each group consisted of 7 pens with 11 birds per pen. The experiment had a 2-factorial design, with 3 dietary inclusion levels of PS (100, 200 and 300 g/kg) and 2 pea varieties (CFP and WFP). The control group (diets without PS) was compared with CFP and WFP treatments by simple contrast analysis. In comparison with CFP seeds, WFP seeds contained 7-fold less tannins (0.67 vs. 4.66 g/kg) and less non-starch polysaccharides (NSP, 117.8 vs. 132.7 g/kg), but more trypsin inhibitors (1.34 vs. 0.98 g/kg) and starch (489 vs. 455 g/kg). A rise in the PS content of diets from 100 to 200 and 300 g/kg increased the weight of the small intestine (P = 0.031) and the dry matter (DM) content of intestinal digesta (P = 0.001), but it had no effect on the pH of digesta. Only the highest PS content differentiated the concentrations of short-chain fatty acids (SCFAs) in the small intestinal digesta (WFP > CFP, P = 0.008), whereas PS did not cause any changes in the morphological parameters of the small intestinal mucosa. The dietary inclusion of PS had no influence on the levels of acetate, butyrate, putrefactive SCFAs or total SCFAs in the cecal contents. Apart from increasing the activities of β-glucosidase (P = 0.017) and β-galactosidase (P = 0.025), pea varieties did not affect the activities of the analyzed cecal microbial enzymes. However, CFP seeds decreased the DM content (P = 0.041) and increased the pH of cecal digesta, compared with WFP seeds (P = 0.013). The results of this study, pointing to a few differences in the functional parameters of the small intestine and cecum, indicate that tannins are not a factor differentiating the suitability of CFP and WFP seeds in the nutrition of finisher turkeys. The inclusion of PS at 200 and 300 g/kg of the diet reduces the content of SBM and wheat in turkey diets, which has a positive effect on gastrointestinal function.

Keywords: Gastrointestinal tract; Growth performance; Pea; Tannin; Turkey.