The Enhancement of the Nutritive Value of Peas for Broiler Chickens: An Evaluation of Micronization and Dehulling Processes
نویسندگان
چکیده
منابع مشابه
The enhancement of the nutritive value of peas for broiler chickens: an evaluation of micronization and dehulling processes.
The effects of dehulling and micronization (infrared heating) on the nutritive value of three cultivars (Impala, Radley, and Sirius) of peas (Pisum sativum) varying in coat color for broiler chickens were studied. Dehulling increased (P < or = 0.05) protein and starch contents and decreased (P < or = 0.05) fiber content of peas. Also, the concentrations of most amino acids slightly increased (P...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 1996
ISSN: 0032-5791
DOI: 10.3382/ps.0751243