August 14, 2009
UK researchers study extrusion effect on peas
Researchers from the Nottingham University have studied the effects of extrusion on the nutritional value of peas in young broilers.
The objective was to examine the influence of extrusion of peas under controlled temperature and moisture conditions on coefficient of ileal apparent digestibility (CIAD) of amino acids.
The changes to starch structure or crystallisation and subsequent effects on CIAD of starch in young broilers were also examined.
Data from two experiments indicate that peas are sensitive to high processing temperatures which are associated with a reduction in nutritive value, in terms of amino acid digestibility, for young poultry.
In contrast, the results reinforce the adverse effect of crystallinity on starch digestibility and show that extrusion in the absence of water improves the digestibility of raw starches due to granular disorganisation and changes in crystallinity.
