Green Pea (Pisum sativum L.) Pods Phenolic Components and Their Effects on in Vitro Ruminal Digestibility and in Vitro Gas Production

Introduction Agricultural by-products are the main feed sources for feeding livestock under conditions of feed restriction. However, phenolic compounds and tannins may limit use of some of them. Optimum utilization of agricultural by-products, needs adequate information about the animals needs, and access to nutritious feed used by livestockin order to determine the nutritional value and palatability, as well as limiting factors in feed such as phenolic compounds. Byproduct after harvesting peas (green peas) that have been manually extracted and separated parts of the stems, leaves and seed pods devoid of green. The green beans for the purposes of human nutrition and food preparation and consumption of the fresh green can be separated. In this study, the empty pods of green pea plants were considered. The purpose of the study was to estimate the effects of green pea (Pisum sativum L.) pods tannins and phenolic compounds on in vitro ruminal, post-ruminal digestibility using laboratory methods. Materials and Methods In order to to determine the chemical composition and in vitro ruminal degradability of green pea pod cell wall, nylon bag and test gas technique were applied. After preparation of green peas and isolating pods and drying, chemical composition analysis for dry matter, crude protein, ether extract, organic matter, ash, neutral detergent fibre (NDF) and acid detergent fibre (ADF) were done as AOAC. The total phenolic content was estimated by Folin Ciocalteu method. Feed tested due to tannins substance and study its effect on the fermentation and gas production were processed and stained with levels 200 (one the weight of a sample), 400 (twice the weight of the sample) and 600 (three times the weight of sample) mg polyethylene powder glycol (Merck, MW = 6000). Effect of polyethylene glycol on the pH, methane (ml per 200 mg feed), and the number of protozoa in the rumen fluid per milliliter at 24 h of incubation green pea pods were studied. The obtained data were analyzed in a completely randomized design.Results and Discussion The results of chemical composition analysis for dry matter, crude protein, ether extract, organic matter, ash, neutral detergent fibre (NDF) and acid detergent fibre (ADF) were 87.53, 10.03, 2.5, 79.49, 8.04, 40.31 and 23.69 percent, respectively. Determination of rumen digestibility done by Holden method in digestion bottle and digestibility of dry matter, organic matter, dry organic matter digestibility (DOMD) and metabolizable energy were 81.06, 80.46,73,98 and 11.61, respectively. Amount of gas production recorded for 2,4,8.12,24,48,72 and 96 times after incubation and fermentation parameters with gas production (ml/200mgDM), in vitro organic matter digestibility(%DM), metabolizable energy (MJ/kg DM), NEL(MJ/kg DM) and short chain fatty acids (mmol/200mgDM) calculated. By treating and supplementation of this feed by PEG significant difference was not observed for gas amount of soluble fraction, insoluble fraction, and the total gas production from soluble and insoluble fractions of green pea pods. In this study after 24 h of incubation pH differences among different treatments was not significant. Total protozoa counted in significant differences between treatments (P