Factors affecting the nutritional value of pea (<i>Pisum sativum</i>) for broilers

  • Hejdysz M
  • Kaczmarek S
  • Rutkowski A
N/ACitations
Citations of this article
5Readers
Mendeley users who have this article in their library.

Abstract

© Copyright by the Kielanowski Institute of Animal Physiology and Nutrition Polish Academy of Sciences. In a trial carried out on broiler chickens, the nutritive value of five pea cultivars (coloured-flowered: Turnia, Sokolik, Milwa, and white-flowered Muza and Cysterski) was determined. A total of 60 male Ross 308 17-dayold chickens were assigned to six experimental groups (10 replications per treatment). Apparent ileal digestibility of amino acids (AID AA) and the value of apparent metabolizable energy (AME<inf>N</inf>) were determined. Pea cultivars vary in their contents of tannins (Sokolik 0.48 g . kg<sup>-1</sup>, Cysterski 0.05 g . kg<sup>-1</sup>), raffinose family oligosaccharides (Milwa 72.4 g . kg<sup>-1</sup>, Turnia 88.5 g . kg<sup>-1</sup>), as well as phytic-P (Muza 4.4 g . kg<sup>-1</sup>, Turnia 2.1 g . kg<sup>-1</sup>). The study showed positive correlations between starch content and AID AA (P = 0.05), as well as negative correlations between total tract dry matter retention, AME<inf>N</inf> value, AME<inf>N</inf>/ gross energy ratio and phytic-P content in pea (r = -0.52, r = -0.31, r = -0.42, P ≤ 0.05, respectively).

Cite

CITATION STYLE

APA

Hejdysz, M., Kaczmarek, S., & Rutkowski, A. (2016). Factors affecting the nutritional value of pea (Pisum sativum) for broilers. Journal of Animal and Feed Sciences, 24(3), 252–259. https://doi.org/10.22358/jafs/65631/2015

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free