Impact of Peas ( Pisum Sativum L.) as a Sustainable Source of Protein in Growing Pigs’ Diets on Production Efficiency, Nitrogen Metabolism and Gastrointestinal Tract Health

Tatiana Dumitra Panaite (), Gabriela Maria Cornescu, Elvira Gagniuc, Ana Elena Cismileanu, Claudiu Gal, Mihaela Dumitru and Smaranda Mariana Toma
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Tatiana Dumitra Panaite: Laboratory of Animal Nutrition Physiology, National Research-Development Institute for Animal Biology and Nutrition, 1 Calea Bucuresti, 077015 Balotesti, Romania
Gabriela Maria Cornescu: Laboratory of Animal Nutrition Physiology, National Research-Development Institute for Animal Biology and Nutrition, 1 Calea Bucuresti, 077015 Balotesti, Romania
Elvira Gagniuc: Department of Pathology and Forensic Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
Ana Elena Cismileanu: Laboratory of Animal Nutrition Physiology, National Research-Development Institute for Animal Biology and Nutrition, 1 Calea Bucuresti, 077015 Balotesti, Romania
Claudiu Gal: Synevovet Laboratory, 021408 Bucharest, Romania
Mihaela Dumitru: Laboratory of Animal Nutrition and Biotechnology, National Research-Development Institute for Animal Biology and Nutrition, 1 Calea Bucuresti, 077015 Balotesti, Romania
Smaranda Mariana Toma: Laboratory of Animal Nutrition and Biotechnology, National Research-Development Institute for Animal Biology and Nutrition, 1 Calea Bucuresti, 077015 Balotesti, Romania

Agriculture, 2025, vol. 15, issue 8, 1-25

Abstract: This pilot study evaluated the effects of dietary pea inclusion as a sustainable and nutritional alternative protein source on growth performance, nitrogen balance, digestibility, and intestinal health on nine castrated male Topigs hybrid pigs (three pigs/group), with an initial average weight of 20 ± 2.5 kg, for 45 experimental days. To conduct this digestibility pilot study, the pigs were kept individually in metabolic cages. Three experimental groups were compared: T 0 (control), T 10 (10% pea inclusion), and T 20 (20% pea inclusion). Growth performance parameters, such as the feed conversion ratio (FCR), daily feed intake (DFI), and dry matter intake (DMI), were significantly higher in the T 10 and T 20 groups compared to T 0 ( p < 0.05). Nitrogen retention was significantly higher in the T 10 group ( p = 0.042) compared to the T 0 group only. Biochemical markers, such as the total bilirubin (T-Bil) and uric acid (UA) levels, were significantly higher in T 20 compared to T 0 ( p < 0.05). The short-chain fatty acids (SCFAs) increased significantly in the ceca and ilea of the T 10 and T 20 groups compared to T 0 , with higher levels of acetic acid (C2) and butyric acid (C4). A positive effect on Lactobacillus populations was observed in both the ileum and cecum in the T 10 and T 20 groups ( p < 0.05). Intestinal morphology analysis revealed that the villus width, villus area, and crypt depth were significantly increased in the jejuna and ilea of both pea-fed groups. The N retention, SCFA concentration, and Lactobacillus population from the ileal and cecal segments showed a strong correlation. These findings suggest that the dietary inclusion of peas positively impacts growth performance, nitrogen retention, and intestinal health, with enhanced microbial populations and improved gut morphology.

Keywords: peas; pigs; nitrogen; metabolism; microbiota; protein; intestinal morphology (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2025
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