Nutritional and Biochemical Assessment of Field Peas (Pisum sativum L.) as a Protein Source in Poultry Diets
Author:
Affiliation:
1. Institute of Food, Nutrition and Human Health, Massey University, New Zealand
Publisher
Japan Poultry Science Association
Subject
Animal Science and Zoology
Link
http://www.jstage.jst.go.jp/article/jpsa/47/1/47_009071/_pdf
Reference17 articles.
1. AOAC. Official Methods of Analysis of AOAC International. Association of Official Analytical Chemists. 18th Edition. Gaithersburg, MD. 2005.
2. Exogenous enzymes for pigs and poultry
3. Castell AG, Guenter W and Igbasan FA. Nutritive value of peas for non ruminant diets. Animal Feed Science and Technology 60: 209-227. 1996.
4. Crepon K. Nutritional value of legumes (pea and faba bean) and economics of their use. In: Recent Advances in Animal Nutrition (Garnsworthy PC and Wiseman, J eds.). pp. 332-366. Nottingham University Press, Nottingham, UK. 2006.
5. James KAC, Butts CA, Morrison SC, Koolaard JP, Scott MF, Scott RE, Griffin WB and Bang LM. The effects of cultivar and heat treatment on protein quality and trypsin inhibitor content of New Zealand field peas. New Zealand Journal of Agricultural Research. 48: 117-124. 2005.
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