The chemical composition and nutritive value of the pea-canning by-products (green pea pods, pea-pod meal, pea-pod silage and molassed silage from pea haulms with pods)

Abstract

The present paper deals with the composition and nutritive value of the following by-products of the pea-canning industry: (1) green pea pods; (2.) pea-pod meal resulting from the artificial drying of pea pods; (3) pea-pod silage as made in a tower silo; (4) molassed silage made in a sisalkraft silo from pea haulms with pods.Pea pods give rise to an excellent silage provided they are tightly trampled and a means for draining off the effluent is supplied. The silage is pale yellowish green in colour and has a pleasant, vinegary smell with little or no suggestion of the presence of butyric acid. It is much relished by sheep and cattle. It is superior in digestibility to ‘green fruity’ oat and vetch silage and contains, per 100 lb., 27·5 lb. of dry matter, including 15·9 lb. of starch equivalent and 2·3 lb. of digestible crude protein. No molasses need be added during filling, since the sugar naturally present in the pods ensures a favourable fermentation.