Nutritive value of selected varieties of pea (Pisum sativum)
1992
Ceresnakova, Z. | Nitrayova, S. | Szalayova, M. (Vyskumny Ustav Zivocisnej Vyroby, Nitra (Slovak Republic)) | Slamena, Z.
The nutritive value of three varieties of pea (Pisum sativum) was evaluated. Significant differences (P less than 0.05) were found in the content of essential amino acids. The variety HS-3 had a significantly lower content of all amino acids except for lysine. The essential amino acids index was 73 in variety HS-3 72, 76 in Olivin and 77 in the variety Junak. Coefficients of digestibility of crude protein and biological value of protein, determined in the experiments with rats were the highest in Olivin. The lowest crude protein digestibility coefficient had the variety Junak. Biological value of protein was the lowest in HS-3.
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