Original scientific paper

AMINOACID COMPOSITION OF LIVE PEA SORTS AND THEIR DIGESTIBILITY FOR POULTRY

Stjepan Mužić ; Agronomski fakultet Sveučilišta u Zagrebu, Croatia
Željko Berić ; Agronomski fakultet Sveučilišta u Zagrebu, Croatia
Biserka Homen ; Agronomski fakultet Sveučilišta u Zagrebu, Croatia
Vesna Pavić ; Agronomski fakultet Sveučilišta u Zagrebu, Croatia

Abstract

The aim of this experiment was to determine chemical and amino acid composition of live pea sorts, as well as digestibility of amino acids for poultry. Determined average chemical composition at all five sorts of pea was: moisture 11.18%, crude protein 24.98%, crude fibre 4.13%, crude fat 0.99%, ash 2.18%, Ca 0.21%, P 0.47% and NFE 56.54%. The average amino acid composition of examined sorts of pea shows lower values for majority of amino acids compared to the values given in WPSA 1992, while slight differences exist, within examined sorts, in the amount of Asparatic acid, Serine, Glycine, Valine and Methionine. The average true digestibility of amino acids for cockerels varied between 78.07 % for Alanine and 98.48 % for Glutamic acid and wasn't significantly different within sorts, except for Glycine where variation coefficient was 13.01%.

Keywords

Hrčak ID:

164851

URI

https://hrcak.srce.hr/164851

Publication date:

20.12.1993.

Article data in other languages: croatian

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