In vitro and in vivo analyses of the nutritive value of native and ensiled partial crop field peas

Okon, P.; Bachmann, Martin; Wensch-Dorendorf, Monika; Kuhnitzsch, C.; Martens, Siriwan D.; Greef, Jörg Michael; Steinhöfel, Olaf; Kuhla, Björn; Zeyner, Annette

doi:10.1016/j.anifeedsci.2023.115723

Cited by 3 publications

(1 citation statement)

References 31 publications

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“…It is not only rich in various nutrients required by the human body, such as protein (17.35%–25.30%), starch (39.08%–55.42%), vitamins, minerals, etc., but also contains gibberellin, anti-bactericidal acid, and other substances with anti-inflammatory and bactericidal effects. These compounds promote human metabolism, giving peas high edible value ( Okon et al, 2023 ). Starch, which is a by-product of pea protein extraction, is a significant component of peas.…”

Section: Starch Jellymentioning

confidence: 99%

A review on polysaccharide-based jelly: Gell food

Hu,

Liu,

2024

Food Chemistry: X

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Section: Starch Jellymentioning

confidence: 99%

A review on polysaccharide-based jelly: Gell food

Hu,

Liu,

2024

Food Chemistry: X

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Feeding Value of Lupins, Field Peas, Faba Beans and Chickpeas for Poultry: An Overview

David,

Nalle,

Abdollahi

et al. 2024

Animals

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Grain legumes are fair sources of protein, amino acids and energy, and can be used as a replacement for soybean meal in poultry feed formulations as the soybean meal becomes short in supply and costly. However, a concern associated with the use of grain legumes in poultry feeding is the presence of antinutritional factors. The effective processing and utilisation of these grain legumes in poultry feeding are well documented. The current review focuses on four selected grain legumes (lupins [Lupinus albus and Lupinus angustifolius], field peas [Phaseolus vulgaris], faba beans [Vicia faba] and chickpeas [Cicer arietinum]) and their nutrient content, the presence of antinutritional factors, processing methods and feeding value, including updated data based on recent research findings.

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Ruminal Crude Protein Degradation Determined in Sacco and by Co-Incubation of Streptomyces griseus Protease and Carbohydrases

Okon,

Wensch-Dorendorf,

Bachmann

et al. 2024

Animals

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The objectives of the study were to examine the effect of an antibiotic solution applied in the Streptomyces griseus protease method (SGPM) and the effect of carbohydrases in SGPM on the effective crude protein (CP) degradation (ED) with reference to in sacco ED. For this purpose, the ruminal CP degradation of rapeseed meal, dried distillers’ grains with solubles, wheat grain, corn grain, corn silage, grass silage and partial crop field pea silage was determined in sacco using three rumen-fistulated dairy cows and in vitro using SGPM. The impact of the antibiotic solution on CP degradation by S. griseus protease was investigated by supplementing SGPM with Penicillin–Streptomycin solution to reduce microbial mass proliferation during incubation. The carbohydrase α-amylase or Viscozym® L (cell wall-degrading enzyme mixture) was added to the SGPM at four different doses simultaneously as a co-incubation to improve feed protein accessibility. For most feedstuffs, ED was lower when the antibiotic solution was used in SGPM (p < 0.05). The use of an antibiotic solution in the SGPM is recommended to standardize the SGPM. The in sacco ED values were significantly underestimated by the SGPM and by the SGPM with co-incubated carbohydrase (p < 0.05). Co-incubation of S. griseus protease and carbohydrase was not successful in reducing the differences to the in sacco CP degradation.

show abstract

In vitro and in vivo analyses of the nutritive value of native and ensiled partial crop field peas

Cited by 3 publications

References 31 publications

A review on polysaccharide-based jelly: Gell food

A review on polysaccharide-based jelly: Gell food

Feeding Value of Lupins, Field Peas, Faba Beans and Chickpeas for Poultry: An Overview

Ruminal Crude Protein Degradation Determined in Sacco and by Co-Incubation of Streptomyces griseus Protease and Carbohydrases

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