• trypsin inhibitor;
  • peas;
  • near-isogenic lines;
  • amino acid digestibility;
  • poultry


Two pairs of near-isogenic lines of peas were developed to have high and low concentrations of seed trypsin inhibitor. HA5 and LA5 contained 8.73 ± 0.19 and 1.45 ± 0.19 trypsin inhibitor units per mg dry weight respectively, whereas HB5 and LB5 contained 7.40 ± 0.65 and 1.78 ± 0.15 trypsin inhibitor units per mg dry weight respectively. The four pea samples were included in semi-synthetic diets and evaluated in a poultry metabolism experiment, using birds aged 3 weeks, to determine the coefficient of apparent ileal amino acid digestibility (CAID). There was a significant difference in CAID for the amino acids reported that correlated with pea genotype. Thus, for example, CAID for cystine was 0.738 ± 0.0196 and 0.812 ± 0.0128 for HA5 and LA5 respectively and 0.721 ± 0.0139 and 0.804 ± 0.0178 for HB5 and LB5 respectively. Corresponding data for methionine, the other main nutritionally deficient amino acid in peas, were 0.887 ± 0.0103, 0.930 ± 0.0089, 0.885 ± 0.0083 and 0.929 ± 0.0125 respectively. Other amino acids followed similar patterns. These data provide information on the nutritional consequences of variation in trypsin inhibitor content of pea seeds in near-isogenic backgrounds. Plant breeding for low trypsin inhibitor activity in seeds accordingly offers potential for improving nutritional value.

© 2003 Society of Chemical Industry