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Book of Abstracts First Legume Society Conference 2013: A Legume Odyssey Novi Sad, Serbia, 9-11 May 2013
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Nutritional value of Polish varieties of pea (Pisum sativum L.) determined in experiments
conducted on broiler chickens
Marcin Hejdysz, Małgorzata Kasprowicz – Potocka, Sebastian Kaczmarek, Andrzej Rutkowski
Poznan University of Life Science, Poznan, Poland
The aim of the performed investigations was to expand our knowledge regarding the nutritive
value of currently cultivated Polish pea varieties and to assess possibilities of their application in
the feeding of broiler chickens. Five pea cultivars (Turnia, Sokolik, Muza, Milwa, Cysterski) were
subjected to analyses. The following parameters were determined in experiments (72 Ross 308
male broiler chickens; one bird was treated as one replication): ileal (dry matter, amino acids) and
total tract (dry matter, crude protein, crude fat) digestibility of nutrients, nitrogen relation and
AME N. For this purpose the difference method of digestibility determination and ME was used.
It was found that the employed pea cultivars did not affect intestinal digestibility of dry matter
and crude protein. Crude protein digestibility coefficient ranged from 71.7% (Turnia) to 75.7%
(Muza), while that of dry matter – from 57.7% (Sokolik) to 62.3% (Cysterski). The examined pea
cultivars were characterised by differing levels of total digestibility: dry matter – from 60.6%
(Sokolik, Muza) to 67.1% (Cysterski), crude fat – from 68.0% (Cysterski) to 80.1% (Turnia,
Sokolik), as well as the value of metabolisable energy – from 8.78 MJ/kg (Milwa) to 9.48 MJ/kg
(Cysterski) in feed as is. Moreover, ileal digestibility of amino acids was also determined in the
analysed pea cultivars and it was found to range: lysine from 49.8% (Cysterski) to 60.9% (Sokolik)
and threonine from 55.4% (Milwa) to 71.1% (Muza).The obtained results indicate that pea is
characterised by a significant variation in the total tract digestibility, amino acid ileal digestibility
and metabolisable energy.
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