This publication contains comprehensive summaries of research trials conducted with peas for poultry, swine, ruminants and aquaculture. It is the second edition, the first being completed in 1998. The summaries are accompanied by an extensive database, listing pulse and canola research for all species of livestock. Both the database and summaries are an effort to enhance the knowledge of livestock producers, animal scientists, nutritionists and all interested parties on the use of peas as a feed ingredient.
Due to the volume of literature cited here (>3000 technical papers), a complete reference list was not included. Rather, references are available on the Internet at the Pulse-Canola Feed Literature Database (www.infoharvest.ca/pcd). Within the database each reference can be located, complete with title, full author listings, source and in most cases an abstract. Reprints of articles can be ordered.
Funding for this project was provided by the Saskatchewan Pulse Growers.
Table of Abbreviations| II. The Use of Peas in Poultry Diets | |||
| 1.0 | Nutrient specifications of Canadian Peas for poultry | ||
| 1.a | Moisture | ||
| 1.b | Crude Protein | ||
| 1.b.i | Protein digestibility | ||
| 1.c | Fibre | ||
| 1.d | Starch | ||
| 1.d.i | Starch digestibility | ||
| 1.e | Minerals | ||
| 1.f | Energy values | ||
| 1.g | Amino acids in feed peas | ||
| 2.0 | Novel Pea Products | ||
| 2.a | Isolated pea components | ||
| 3.0 | Pea varieties not commonly grown in Canada | ||
| 3.a | Agronomics | ||
| 4.0 | Studies Involving Pea-based Rations and Poultry | ||
| 4.a | Layers | ||
| 4.b | Broilers | ||
| 4.c | Broiler Breeders | ||
| 4.d | Turkeys | ||
| 4.e | Geese | ||
| 4.f | Pigeons | ||
| 5.0 | Factors Affecting the Utilization of Peas by Poultry | ||
| 5.a | Nutrient Accessibility | ||
| 5.b | Antinutritional Factors | ||
| 5.b.i | Trypsin Inhibitors | ||
| 5.b.ii | Tannins | ||
| 5.b.iii | Oligosaccharides | ||
| 5.b.iv | Lectins | ||
| 5.b.v | Saponins | ||
| 5.b.vi | Phytic acid | ||
| 5.b.vii | Fibrous Components | ||
| 6.0 | Improving the Nutritional Value of Peas | ||
| 6.a | Heat Processing. 21 | ||
| 6.b | Grinding | ||
| 6.c | Pelleting, Extrusion and Expansion | ||
| 6.d | Dehulling | ||
| 6.e | Genetic Selection | ||
| 6.f | Enzymes | ||
| 7.0 | Conclusion | ||
| 8.0 | Endnotes | ||
The following reviews are meant to enhance current knowledge on the feeding of peas to livestock. Every effort has been made to ensure the accuracy of the information contained within, however the authors assume no responsibility for errors, inaccuracies, omissions or inconsistencies. It is the responsibility of the reader to use their best judgement in applying this knowledge as no warranty or guarantee is implied or given.
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µg - microgram AA - amino acid(s) ADF - acid detergent fibre ADG - average daily gain ADICP - acid detergent insoluble crude protein ADL - acid detergent lignin AME - apparent metabolizable energy ANF - antinutritional factor(s) APD - apparent protein digestibility CM - canola meal CP - crude protein DE - digestible energy DM - dry matter FC - feed conversion FFCS - full-fat canola seed FFFS - full-fat flax seed FI - feed intake g - gram GL - glucosinolate(s) kg - kilogram ME - metabolizable energy |
mg - milligram N - nitrogen NDF - neutral detergent fibre NDICP - neutral detergent insoluble crude protein NE - net energy NSC - non-structural carbohydrates NSP - non-starch polysaccharide NPN - non-protein nitrogen PPC - pea protein concentrate RSM - rapeseed meal S - sulfur SBM - soybean meal SCP - soluble crude protein T3 - tri-iodothyronine T4 - thyroxine TIA - trypsin inhibitor activity TME - true metabolizable energy TSW - total seed weight VLGL - very low glucosinolate vs. - versus |