@article {10.3844/ajavsp.2011.25.30,
article_type = {journal},
title = {Extrusion of Peas (Pisum sativum L.): Effects on the Apparent Metabolisable Energy and Ileal Nutrient Digestibility of Broilers},
author = {Nalle, Catootjie L. and Ravindran, Ganesharanee and Ravindran, Velmurugu},
volume = {6},
number = {1},
year = {2011},
month = {Apr},
pages = {25-30},
doi = {10.3844/ajavsp.2011.25.30},
url = {https://thescipub.com/abstract/ajavsp.2011.25.30},
abstract = {Problem statement: The potential feeding values of grain legumes, such as peas (Pisum
sativum), are limited because of the presence of anti-nutritional factors. In particular, protease
inhibitors are of interest, but these can be readily destroyed by thermal treatments. In the present study,
the influence of extrusion on the chemical composition and nutritive value of peas was evaluated.
Approach: Two extrudates were produced by extruding the peas at two moisture levels (19 and 22%)
and one temperature (140°C). Four treatment diets consisting of a corn-soy basal diet and three test diets containing raw and the two extruded pea meals were formulated and assayed in digestibility and balance trials using broiler chickens. The test diets were formulated by substituting the raw and extruded pea meals for 25% (w/w) of the basal diet. Ileal nutrient digestibility was calculated using titanium oxide as an indigestible indicator and the apparent metabolisable energy was determined using the classical total excreta collection method. Results: Extrusion had no effect (P>0.05) on the contents of crude protein and starch. Soluble non-starch polysaccharide contents were increased (P},
journal = {American Journal of Animal and Veterinary Sciences},
publisher = {Science Publications}
}