Hello. I'm Jimena Ibagon a PhD student at the Stein Monogastric Nutrition Laboratory at the University of Illinois. And today I’m privilege to share with you data from one of the experiments that we conducted on the effects of particle size source and growing region of field peas on digestibility of crude protein amino acids and starch by growing pigs 


To  being with I would like to give you a little bit of back ground about the field peas production, field peas production is mainly cultivated for human consumption, and in the 2022 crop year the global production was approximately 14 million metric tones per year, however the production of field peas has been increased in the last 2 decades around 50% percent, and this is because field peas have a greater capacity of nitrogen fixation, and they are very easily to cultivate and they can be use in crop-rotation systems. 
Field peas may cultivated in climates that are too cold for cultivation of soybeans. In the US and Canada are the north great plains and there are some regions of the European Union countries like China, Russia, and Canada are the major producers of the field peas.
The nutritional value of field peas and their inclusion as a substitute in corn-sbm based diets for swine have been reported, however as is well know the nutritive value and quality of the peas may vary due to climatic conditions variation in cultivation methods, place of growing and different varieties from breeding.
Another important factor to take int account is the use of feed technologies to improve the nutritional value of field peas, those technologies may cause a difference in the digestibility of nutrients, and it can be difficult to predicting the nutritional value of diets that contain field peas. Those processing techniques can be extrusion, pelletization and ground of the field peas
Indeed, data demonstrated that reducing the particle size in most of the ingredients may change the digestibility of energy and nutrients and likewise, it has been demonstrated that the apparent ileal digestibility (AID) of starch and AA may increase when those processing technics were applied to legumes. But it is still unknown if there is any effect of particle size and growing region on the in vivo digestibility of starch, CP and AA of the field peas.

Therefore, the objective of this experiment, was to test the null hypothesis that particle size and location of grow may affect the AID of starch CP and AA of field peas
Now let’s move on to the materials and methods that we used to conduct this experiment. We had a six by six latin square design with 6 periods and 6 diets, and as an experimental unit we had 6 cannulated barrows with an initial body weight of 50 kilo approximately, and for the sample collection we had a 7 day period with 5 days of adaptation and 2 days of ileal digesta collection.

Now I would like to quickly explain to you the diets that we used for this experiment. We used the field peas as a whole source of protein in each diet. 
The three sources of field peas were ground to achive 2 sizeds of particle that were 200 micrones and 400 micrones. The source from the US and one source of Canada were divided in 2 batches 200 micrones and 400 micrones While the other source of Canada was only ground to 200 micrones. This to complete 5 diets and finally we mixed on n-free diet made from sucrose and corn starch being devoided of aminoacids. With that we complete 6 diets and we used chromic oxide for all of diets as an indigestible marker.
For the Statistical analysis we use the mixed procedure of SAS for the model, we had as a fixed effect the Field pea batch and pig and period as the random effect, and we used contrast statements to compare results for field peas ground in the 2 sizes of particle, the origin of the source, and the interaction between the source and the particle size. 

Now let’s take a look to the results and I want to start by talking about some nutritional characteristics, but before to start I would like to set up my slides in this slide each column represent each field peas and you can see in the dark orange the content of starch and in blue the content of CP. We can observe that all of field peas have around of 40% for starch and around 20% of crude protein approximately. Therefore the process of grinding didn’t affect the composition of field peas.
Now let’s talk about of indispensable amino acids, I would like to start talking about lysine and the content for all of sources of field peas used in this experiment it was 1.6 approximately but the content of sulfur contained amino acids was 0.2 which is low for field peas, same as tryptophan the content of threonine was 0.73
Now lets take a look to the apparent ileal digestibility of starch, I would like to set up my slides from now on and we can observed that the US source in dark blue when ground to 2 hundred microns and light blue when ground to 4 hundred, and we can see the Canada one source in dark and light orange and finally the Canada 2 source in dark grey. Here, we observed a statistically greater digestibility of starch in the US field peas with a reduced particle sizes, and it is a tendency of difference in digestibility of starch regarding the sources of field peas between Canada and the US, which gives as an interaction between the source and the particle size in the digestibility of starch. 
Moving to the standardized digestibility of CP and indispensable AA, we observed a statistical differences among sources with a lower digestibility of CP in the US source, regardless the particle size compared with the Canada 1 and Canada 2 sources.
For the standardized ileal digestibility of AA in the field peas have in the 3 sources and the 5 batches a digestibility of lysine, of around 80% which is high in field peas. There is not differences regarding source or particle size for this AA, 
Almost same history for tryptophan we had a lower digestibility but we have a statistical difference among sources, and the US source was lower than the Canadian sources. 
Threonine however had not difference among sources neither particle sizes in its digestibility, and for the digestibility of methionine even if the content is low field peas have a digestibility of around 80% but differences regarding the source were observed. 
Now let’s talk about the dispensable amino acids
And here for the digestibility of alanine we have a greater digestibility in the Canadian sources regardless the particle size, same history of cysteine, the digestibility is low compared with methionine the other sulfur amino acid, and statistical differences were observed among sources, now we are going to finalize with glutamate which does not have any difference in the digestibility related to the particle size and the source. 
Therefore, after this results we came up with some conclusions
First is that the reduction of particle size did not affect the digestibility of cp
The second one, is that a minor impact in regions of cultivation was observed in the digestibility of AA as well as effect of particle size. 
And finally that the digestibility of starch in in vivo experiments increase in one of the sources when particle size was reduced.
With that I would like to thank Swine Innovation Porc for the funding to this project, and each member of the Stein Monogastric Nutrition Laboratory for their help, and you for your attention, if you want to know more about the research conducting by this group, feel free to reach at nutrition.ansci.illinois.edu.