In vivo (rat assay) assessment of nutritional improvement of peas (Pisum sativum L.).
This study was conducted to determine the nutritional value of peas (Pisum sativum L.) in raw and cooked form and when supplemented with chicken, mutton or beef. Peas had 3.0% lysine, which decreased to 0.6% on cooking. Protein efficiency ratio (PER) of the raw pea diet improved significantly on cooking (P < 0.05). True digestibility (TD) and net protein utilization (NPU) also showed significant improvement (P < 0.05). Supplementation of cooked peas with 15% poultry meat, mutton or beef improved PER significantly (P < 0.05). Higher PER, TD and NPU values were observed in diets supplemented with 15%-20% mutton or beef.
Nagra
S A
SA
Biochemistry Section, Institute of Chemistry, University of the Punjab, Lahore, Pakistan. sanagra@gmail.com
Bhatty
N
N
D000704:Analysis of Variance; D000821:Animal Feed / Q000032:analysis*; D000818:Animals; D002417:Cattle; D002645:Chickens; D003296:Cooking / Q000379:methods; D004044:Dietary Proteins / Q000032:analysis*; D004063:Digestion; D007408:Intestinal Absorption; D008239:Lysine / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D009753:Nutritive Value; D018532:Pisum sativum / Q000737:chemistry*; D011202:Poultry Products / Q000032:analysis*; D011897:Random Allocation; D051381:Rats; D017207:Rats, Sprague-Dawley; D012756:Sheep
D004044:Dietary Proteins; D008239:Lysine