Chemical composition of various pea and bean varieties grown in Latvia
2016
Osmane, B., Latvia Univ. of Agriculture, Priekuli, Priekuli parish, Priekuli Municipality (Latvia). Inst. of Agricultural Resources and Economics | Konosonoka, I.H., Latvia Univ. of Agriculture, Priekuli, Priekuli parish, Priekuli Municipality (Latvia). Inst. of Agricultural Resources and Economics | Proskina, L., Latvia Univ. of Agriculture, Jelgava (Latvia) | Cerina, S., Latvia Univ. of Agriculture, Priekuli, Priekuli parish, Priekuli Municipality (Latvia). Inst. of Agricultural Resources and Economics
The research evaluated the chemical composition of various locally grown pea and bean varieties and breeding lines. The amounts of crude protein (CP), soluble protein (SIP), undegradable intake protein (UIP) and acid detergent insoluble nitrogen (ADIN) were identified for pea and bean samples grown by Priekuli State Plant Breeding Institute as well as commercial soy bean samples. A comparison of the above mentioned quality parameters was done for evaluating the opportunity to replace commercial protein rich feedstuffs with locally grown peas and beans. The highest content of crude protein in dry matter was identified in soybean meal, compared with beans and peas. Among the pea varieties and breeding lines, the highest content of CP was identified in the varieties “Bruno” and “Vitra”, while among beans the best performers were “Tolea” and “Priekuļu”. Soybean meal, compared with beans and peas, had a considerably greater UIP fraction (p is less than 0.05). The SIP content in dry matter in all the varieties and breeding line of beans and peas analysed was higher (p is less than 0.05) than that in soybean meal. The ADIN content in dry matter in soybean meal was higher (p is less than 0.05) than that in all the varieties and breeding lines of beans and peas. The protein of the pea variety “Bruno” (ADIN – 0.17 %) was absorbed the best, compared with bean s and soybean meal, as the absorption rate of it was higher. The digestibility of peas was the same or significantly better (p is less than 0.05) than that of soybean meal, while the digestibility of soybean meal, on average, was the same or slightly lower than that of beans.
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