Table 6.

In situ degradation kinetics of pea flours

							P-value
Incubation time (h)	PCF		GPCF	PFF	GPFF	SEM	F	G	F × G	Animal	Run
Dry matter degradation (%)
2	11.0a		68.7b	66.1c	69.3b	0.32	<0.001	<0.001	<0.001	0.20	0.12
4	13.4a		70.2b	68.3c	71.1b	0.47	<0.001	<0.001	<0.001	0.39	0.02
8	25.7a		76.4b	77.9b	77.6b	0.87	<0.001	<0.001	<0.001	<0.001	0.73
16	59.5a		85.4b	84.9b	86.2b	2.65	<0.001	<0.001	<0.001	<0.001	0.09
24	62.6a		90.5b	89.1b	93.6b	1.78	<0.001	<0.001	<0.001	<0.001	0.02
48	98.5		99.3	99.1	99.3	0.35	0.45	0.25	0.13	0.21	0.004
Model	1	2	1	1	1
a (%)	0.5	11	64.5	62.1	64.4
b (%)	121	89	39.1	39.6	38.0
c (h−1)	0.034	0.054	0.0459	0.0529	0.0554
l (h)		3.8
RSD (%)	6.4	12.0	0.74	1.72	1.12
ED (%)	44.3	44.5	81.4	80.7	82.6
Crude protein degradation (%)
2	5.5a		80.3b	75.1c	79.3d	0.26	<0.001	<0.001	<0.001	0.21	0.26
4	9.5a		80.9b	78.4c	81.0b	0.30	<0.001	<0.001	<0.001	0.68	0.30
8	21.5a		85.7b	86.2b	87.0b	0.63	<0.001	<0.001	<0.001	<0.001	0.63
16	59.5a		92.4b	90.7b	92.3b	1.88	<0.001	<0.001	<0.001	0.015	1.88
24	63.6a		95.7b	93.0b	97.4b	1.07	<0.001	<0.001	<0.001	<0.001	1.07
48	98.6		nd	nd	nd
Model	1	2	1	1	1
a (%)	−8.5	7.5	77.1	68.6	76.2
b (%)	105.5	92.5	28.2	25.2	29.6
c (h−1)	0.0525	0.062	0.046	0.1375	0.0519
l (h)		5.1
RSD (%)	6.61	11.8	0.783	0.744	0.707
ED (%)	40.7	42.2	89.3	86.1	89.9

For the fine flours, the degradation was described using only the Ørskov and McDonald model. For the coarse flours, degradation was described using both the Ørskov and McDonald and the McDonald models. 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; ED, effective degradability; 1, model Ørskov and McDonald (1979); 2, model McDonald (1981) with constraint (a + b) ≤ 100. Mean values in the same row without a common superscript are significantly different at P < 0.05.