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The nutritive value of field peas (Pisum sativum) in an oat‐based diet for laying hens
Author(s) -
Davidson John
Publication year - 1980
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740311013
Subject(s) - sativum , pisum , methionine , biology , food science , zoology , agronomy , botany , biochemistry , amino acid
In an experiment with laying hens, an oat‐based diet containing one‐third ground field peas ( Pisum sativum ) supported egg production which was only half that on a control diet containing fishmeal. Either the addition of methionine to the diet or processing the peas by heating and flaking, increased egg production to about three‐quarters of the control output. Methionine supplementation in addition to heat processing of the peas allowed full egg production.