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Effects of variety and steam cooking of peas (Pisum sativum) on the nature of the nitrogen compounds in the faeces of rats

, : Effects of variety and steam cooking of peas (Pisum sativum) on the nature of the nitrogen compounds in the faeces of rats. Annales de Zootechnie 37(4): 233-253

Raw or steam-cooked Lincoln or Frimas pea seeds were given in 4 experimental diets (15% crude protein, 1100 kJ/kg DM) to groups of 5 male Sprague-Dawley rats. Apparent nitrogen digestibility was 85% in both raw pea diets and 82.6 and 76.6% for steam-cooked Frimas and Lincoln pea diets, respectively. Glucosamine concentration in faecal proteins was 31% greater in rats given the cooked Frimas pea diet than with the other 3 diets.

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