Factors influencing biological value and digestibility of crude protein in newly-bred varieties of pea (Pisum sativum L.)
1994
Chrenkova, M. | Ceresnakova, Z. | Slamena, Z. | Sommer, A. (Vyskumny Ustav Zivocisnej Vyroby, Nitra (Slovakia))
Nutritional value of the new strains of pea (Pisum sativum L.) from the 1990, 1991 and 1992 harvests was tested by chemical and biological methods. Chemical analyses showed differences in crude protein content (216.9 - 279.9 g kg** (-1) dry matter) in the share of proteinous fractions and proteins in total content of crude protein (81.3 - 99.2 %) between strains of pea and between years. Different nutrient contents in pea seed is influenced less by genetics (9.2 %) than by climatic conditions (45.7 %.) Differences between the pea strains were also significant in the biological experiments. HS 57.767-83 was the most stable strain in digestibility of crude protein, the differences between years amounting to 5 %. Lower variability was observed between the strains and years in biological value of proteins. The values obtained from the harvest in 1991 were the most balanced and highest ones. It was documented by the lowest feed consumption per 1 g gain (5.8 g).
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