The effect of heat on amino acids for growing pigs.  2.  Utilization of ileal-digestible lysine from heat-treated field peas (Pisum sativum cultivar Dundale). 
Two growth experiments were conducted to determine the effect of heat on the utilization of ileal-digestible lysine from field peas (Pisum sativum cultivar Dundale) fed to growing pigs.  Five lysine-deficient diets (0.36 g ileal-digestible lysine/MJ digestible energy (DE)) were formulated using raw field peas, and field peas heated to either 110 degrees, 135 degrees, 150 degrees, or 165 degrees for 15 min respectively in a forced-air dehydrator.  Additional diets were formulated with supplements of free lysine to verify that lysine was limiting in the diets containing the raw peas, and peas heated to 150 degrees or 165 degrees.  The growth performance and retention of ileal-digestible lysine by pigs given the diets was determined over the 20-45 kg growth phase.  Heat had a significant quadratic effect (P < 0.01) on growth rate, with responses declining from 543 g/d with pigs given the raw peas, to 407 g/d for those given the peas heated to 165 degrees.  Similarly, crude protein deposition declined in a quadratic manner (P < 0.001) from 76 to 36 g/d for pigs fed on raw peas and peas heated to 165 degrees respectively.  Retention of ileal-digestible lysine was 0.85 in the pigs given the raw field peas and declined in a quadratic manner (P < 0.001) with the application of heat to 0.48 in those pigs given the peas heated to 165 degrees.  Pigs fed on field peas heated to 165 degrees had increased (P < 0.05) liver weights.  The results indicate that heat applied to protein concentrates, even at mild temperatures, renders lysine in a form that is apparently absorbed but inefficiently utilized by the growing pig.  Consequently, ileal digestibility values for lysine in heat-processed meals are unsuitable for diet formulations.