Tannin content affects negatively nutritive value of pea for monogastrics
2001
Smulikowska, S. | Pastuszewska, B. | Swiech, E. | Ochtabinska, A. | Mieczkowska, A. | Nguyen, V.C. | Buraczewska, L. (Polish Academy of Sciences, Jablonna (Poland). The Kielanowski Inst. of Animal Physiology and Nutrition)
Nine Polish varieties of pea differing in flower colour, from white to purple, were evaluated for chemical and amino acid composition and in vitro for predicted ileal digestibility of protein and predicted digestibility energy for pigs. In selected varieties differing in tannin content the apparent metabolizable energy value corrected for zero N balance, apparent digestibility of protein and fat and effect of enzymes reducing viscosity of digesta on this parameters were estimated in chickens: apparent metabolizable energy value, true digestibility and biological value of protein was determined in rats
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