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Problem statement: The potential feeding values of grain legumes, such as peas (Pisum&#13; sativum), are limited because of the presence of anti-nutritional factors. In particular, protease&#13; inhibitors are of interest, but these can be readily destroyed by thermal treatments. In the present study,&#13; the influence of extrusion on the chemical composition and nutritive value of peas was evaluated.&#13; Approach: Two extrudates were produced by extruding the peas at two moisture levels (19 and 22%)&#13; and one temperature (140°C). Four treatment diets consisting of a corn-soy basal diet and three test&#13; diets containing raw and the two extruded pea meals were formulated and assayed in digestibility and&#13; balance trials using broiler chickens. The test diets were formulated by substituting the raw and&#13; extruded pea meals for 25% (w/w) of the basal diet. Ileal nutrient digestibility was calculated using&#13; titanium oxide as an indigestible indicator and the apparent metabolisable energy was determined&#13; using the classical total excreta collection method. Results: Extrusion had no effect (P>0.05) on the&#13; contents of crude protein and starch. Soluble non-starch polysaccharide contents were increased&#13; (P<0.05) and the contents of total and insoluble non-starch polysaccharide were lowered (P<0.05) by&#13; extrusion. As expected, trypsin inhibitor activity of peas was reduced (P<0.05) following extrusion&#13; Extrusion increased (P < 0.05) the apparent ileal starch digestibility, but had no effect (P > 0.05) on the&#13; apparent ileal protein digestibility and the apparent metabolisable energy of peas. Conclusion: Under&#13; the extrusion conditions employed in the present study, extrusion was not beneficial to improving the&#13; nutritive value of peas for broilers

Extrusion of Peas (Pisum sativum L.): Effects on the Apparent Metabolisable Energy and Ileal Nutrient Digestibility of Broilers