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Effect of extrusion cooking of spring peas on digestibility of early-weaning diets for piglets and on performance to slaughter

Effect of extrusion cooking of spring peas on digestibility of early-weaning diets for piglets and on performance to slaughter

Journees de la Recherche Porcine en France ( 21): 75-82

From weaning at 23+or-0.46 days, 6 groups of Large White male and female piglets were given pelleted diets based on wheat equal in energy, protein and amino acids without or with 15, 30 or 45% raw spring peas or 30 or 45% spring peas extruded at 150 degrees C partly replacing wheat and soyabean meal for 4 weeks. All pigs were then given the same stock diets to slaughter.

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