Four experiments were conducted to investigate the feeding value of South Dakota-grown field peas (Pisum sativum L.) for growing pigs. In Exp. 1, 96 pigs (initial BW = 22 ± 3.35 kg) were allotted to four treatment groups (four pigs per pen, six replicate pens per treatment) and fed growing (0.95% Lys) and finishing (0.68% Lys) diets containing 0, 12, 24, or 36% field peas (as-fed basis). There ...

Biodegradable poly(ester amine) (PEA)-based and poly(amido amine) (PAA)-based nanoparticles were developed for efficient in vitro siRNA delivery to human umbilical vein endothelial cells (HUVECs). They were screened, characterized, and compared with traditionally studied DNA-containing particles. Several of the polymeric nanoparticles tested were found to be effective for delivering functional ...

Flavour compounds influence the taste and quality of foods both of which are very important criteria in food selection and consumer acceptance. Pulse legumes such as field peas are increasingly used in foods such as soup mixes, purees, bakery and other processed products (Heng et al., 2004). In some parts of the world, particularly in Western countries, the presence of off-flavours in peas can ...