Metabolic profiling of pea (Pisum sativum) cultivars in changing environments: Implications for nutritional quality in animal feed

Simple item page
dc.bibliographicCitation.stpage140972es_ES
dc.bibliographicCitation.titleFood Chemistryen
dc.contributor.authorReveglia, Pierluigies_ES
dc.contributor.authorBlanco Alibés, Mireiaes_ES
dc.contributor.authorCobos, Maria Josèes_ES
dc.contributor.authorLabuschagne, Marykees_ES
dc.contributor.authorJoy Torrens, Margalidaes_ES
dc.contributor.authorRubiales, Diegoes_ES
dc.coverage.spatialEspañaes_ES
dc.coverage.spatialAndaluciaes_ES
dc.coverage.spatialAragones_ES
dc.coverage.spatialAsturiases_ES
dc.date.accessioned2024-08-26T11:35:16Z
dc.date.available2024-08-26T11:35:16Z
dc.date.issued2024es_ES
dc.date.updated2024-08-26T11:23:47Z
dc.description.abstractField pea seeds have long been recognized as valuable feed ingredients for animal diets, due to their high-quality protein and starch digestibility. However, the chemical composition of pea cultivars can vary across different growing locations, consequently impacting their nutrient profiles. This study employs untargeted metabolomics in conjunction with the quantification of fatty acids and amino acids to explore the influence of three different growing locations in Spain (namely Andalusia, Aragon and Asturias), on the nutritional characteristics of seeds of various pea cultivars. Significant interactions between cultivar and environment were observed, with 121 metabolites distinguishing pea profiles. Lipids, lipid-like molecules, phenylpropanoids, polyketides, carbohydrates, and amino acids were the most affected metabolites. Fatty acid profiles varied across locations, with higher C16:0, C18:0, and 18:1 n-9 concentration in Aragón, while C18:2 n-6 predominated in Asturias and C18:3 n-3 in Andalusia. Amino acid content was also location-dependent, with higher levels in Asturias. These findings underscore the impact of environmental factors on pea metabolite profiles and emphasize the importance of selecting pea cultivars based on specific locations and animal requirements. Enhanced collaboration between research and industry is crucial for optimizing pea cultivation for animal feed production.en
dc.description.otherPea Seedsen
dc.description.otherFAMEen
dc.description.otherAmino Acidsen
dc.description.otherAnimal feeden
dc.description.otherMetabolomicsen
dc.description.sponsorshipEste trabajo ha sido financiado por los proyectos GO-IMPULSE (O00000226e2000044341), PID2020-114668RB-I00 y CPP2022-009742 (financiados por MICIU/AEI /10.13039/501100011033 y NextGenerationEU/ PRTR), y H2020 RADIANT (GA no. 101000622).es_ES
dc.description.statusUnpublishedes_ES
dc.identifier.citationReveglia, P., Blanco, M., Cobos, M. J., Labuschagne, M., Joy, M., & Rubiales, D. (2024). Metabolic profiling of pea (Pisum sativum) cultivars in changing environments: Implications for nutritional quality in animal feed. Food Chemistry, 140972. https://doi.org/10.1016/j.foodchem.2024.140972
dc.identifier.issn03088146
dc.identifier.urihttp://hdl.handle.net/10532/7216
dc.language.isoenes_ES
dc.relation.doihttps://doi.org/10.1016/j.foodchem.2024.140972es_ES
dc.relation.urihttps://doi.org/10.1016/j.foodchem.2024.140972es_ES
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivs 4.0 Spaines_ES
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
dc.subject.agrovocGuisantees
dc.subject.agrovocAminoácidoses
dc.subject.agrovocAlimentación del ganadoes
dc.subject.agrovocMetabolómicaes
dc.subject.agrovocSemillases
dc.subject.otherAlimentación Del Ganado
dc.subject.otherAminoácidos
dc.subject.otherGuisante
dc.subject.otherMetabolómica
dc.subject.otherSemilla
dc.titleMetabolic profiling of pea (Pisum sativum) cultivars in changing environments: Implications for nutritional quality in animal feeden
dc.typeJournal Contribution*
dc.type.refereedRefereedes_ES
dc.type.specifiedArticlees_ES

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
10079297.pdf
Size:
1.92 MB
Format:
Adobe Portable Document Format
Download

Collections

Artículos científicos, técnicos y divulgativos