A sequential in vitro hydrolysis of starch was carried out to mimic digestion in
the stomach and small intestine of the pig (pepsin 120 min + mixture of
pancreatin, isomaltase and maltase for 240 min). Samples were taken at
different times and analyzed for glucose. The rate of fermentation of the
residues of hydrolysis was measured after incubation in a solution containing
bacteria collected from pig large intestines and estimation of the amount of
gas produced after fermentation. Differences in starch hydrolysis were
observed after 140 min of incubation. The Camry and Cooper pea cultivars
presented the highest rate of hydrolysis (98 and 91%, respectively) and Midas
and Montero the lowest (75 and 74 %, respectively; P < 0.001). A negative correlation was observed between the rate of starch hydrolysis and the NDF content of peas (r = -0.55; P = 0.036). The residues of hydrolysis of the Midas and Montero cultivars presented the highest rates of fibre fermentation (P < 0.001) in the large intestine, expressed by the total amount of gas produced after fermentation (252 and 254 ml, respectively; P < 0.001) and Sage, the lowest (232 ml of gas produced). The latter cultivar had also the highest NDF content (205 vs 132-186 g/kg DM for the other cultivars).