The impact of dietary pea starch and particle size on gastric ulcers and performance in finishing pigs

Pea protein production in Canada continues to grow and industries are searching for outlets to utilize pea by-products. The major by-product of pea protein production, air-classified pea starch (ACPS) may be an energy-dense and sustainable alternative to cereal grain in swine diets. However, this by-product has a fine particle size that may induce or enhance the severity of gastric ulcers, leading to reduced growth and increased mortality when fed to pigs. In the following series of experiments, the effects of increasing inclusion levels of ACPS and diet particle size on gastric ulcers and growth performance were investigated. Study one determined that pigs maintained growth and there was only a tendency for an increase in gastric ulceration when finishing pigs were fed diets with up to 40% ACPS. The objective of study two was to determine if the effects of particle size in the diet differed between ingredients (corn vs. pea). The inclusion of ground corn or pea or 20% of either corn starch or ACPS in diets for finishing pigs was utilized to determine effects on gastric ulcer incidence, growth performance, and nutrient digestibility in finishing pigs. Pigs fed the diets exhibited similar gastric ulcer incidence and growth performance. Nutrient digestibility (apparent total tract digestibility dry matter, total starch, and gross energy) and therefore, energy values (digestible and net energy) were decreased only when pigs were fed ACPS diet. In conclusion, feeding up to 20% ACPS diets to finishing pigs was not detrimental and may benefit pork producers as an alternative ingredient to achieve a more sustainable production.