Extrusion of Peas (Pisum sativum L.): Effects on the Apparent Metabolisable Energy and Ileal Nutrient Digestibility of Broilers | Science Publications

American Journal of Animal and Veterinary Sciences

V. Ravindran¹  G. Ravindran¹  C. L. Nalle¹ 

关键词: Extrusion cooking;    nutrient digestibility;    protein digestibility;    starch digestibility;    antinutritional factors;    thermal treatments;    pisum sativum;   

DOI  :  10.3844/ajavsp.2011.25.30

学科分类：兽医学

来源: Science Publications

【 摘 要 】

Problem statement: The potential feeding values of grain legumes, such as peas (Pisumsativum), are limited because of the presence of anti-nutritional factors. In particular, proteaseinhibitors 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

【 授权许可】

Unknown