Table 4.

In vitro fermentation characteristics of the pea flours after 2, 8, or 48 h of incubation (first gas trial)

						P-value
	PCF	GPCF	PFF	GPFF	SEM	F	G	F × G	Run
2 h of incubation
Cumulative gas production (mL 200 mg−1 DM)	5.9a	9.3b	9.7b	9.2b	0.33	<0.001	<0.001	<0.001	<0.001
pH	6.88a	6.83b	6.84b	6.83b	0.012	0.12	0.01	0.08	0.01
Ammonia (mg L−1)	173a	178b	183c	176a,b	1.32	0.02	0.36	0.001	0.001
Soluble carbohydrates (mg L−1)	22.8a	47.5b	46.3b	56.5c	3.97	<0.001	<0.001	<0.001	<0.001
8 h of incubation
Cumulative gas production (mL 200 mg−1 DM)	20.9a	48.8b	48.7b	50.7c	0.49	<0.001	<0.001	<0.001	0.004
pH	6.86a	6.65b	6.66b	6.64b	0.007	0.001	<0.001	<0.001	<0.001
Ammonia (mg L−1)	222a,c	212b	224a	218c	1.6	0.02	<0.001	0.17	0.01
Soluble carbohydrates (mg L−1)	28.2a	35.8b	34.3c	40.8d	0.41	<0.001	<0.001	0.20	<0.001
48 h of incubation
Cumulative gas production (mL 200 mg−1 DM)	87.7a	79.5b	83.2b	82.8b	1.52	0.69	0.01	0.02	0.04
pH	6.74a	6.67b	6.66b,c	6.64c	0.0064	<0.001	<0.001	0.001	0.64
Ammonia (mg L−1)	415a	454b	469b	472b	11.7	0.03	0.15	0.22	0.01
Soluble carbohydrates (mg L−1)	67.0a	68.3a,b	68.0a,b	69.3b	0.57	0.10	0.05	1.00	<0.001

Data are presented as LSMEANS ± SEM. PCF, pea coarse flour, obtained with a crushing roller with a 2.5 mm space; GPCF, PCF reground with a screen of 1 mm aperture; PFF, pea fine flour, obtained with hammer mill with a 2 mm screen; GPFF, PFF reground with a screen of 1 mm aperture; F, feed effect (coarse vs. fine); G, regrinding effect; F × G, interaction between feed and regrinding effects. Mean values in the same row without a common superscript are significantly different at P < 0.05.