Effects of various processes of fractionation, grinding and storage of peas on the digestibility of pea starch in chickens

• Published in: Animal feed science and technology Vol. 71; no. 1; pp. 19 - 33
• Main Authors: Carré, B., Melcion, J.P., Widiez, J.L., Biot, Pierre
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 01.03.1998; Elsevier
• Subjects: Agricultural sciences; ALMIDON; AMIDON; Animal production studies; Animal productions; Biological and medical sciences; CHICKENS; DIGESTIBILIDAD; DIGESTIBILITE; DIGESTIBILITY; ENERGY VALUE; Feed and pet food industries; Food industries; FRACCIONAMIENTO; FRACTIONATION; FRACTIONNEMENT; Fundamental and applied biological sciences. Psychology; Grinding; GUISANTE; Life Sciences; MILLING; MOLIENDA; MOUTURE; PEAS; POIS; POLLO; POULET; STARCH; Storage; Terrestrial animal productions; VALEUR ENERGETIQUE; VALOR ENERGETICO; Vertebrates; Peas; Fractionation; Storage; Starch; Grinding; Chickens; Energetic value; Farming animal; Leguminous meal; Grinding(comminution); Pea; Poultry farming; Grain legume; Vertebrata; Warehousing; Chicken; Humidification; Aves; Comparative study; Feed; Digestibility; chickens; fractionation; starch; peas; storage; grinding

Digestibility of pea starch was measured in 3 week-old chickens. In the first experiment, pure starch fractions introduced at a 200 g/kg dietary level were studied. Digestibility of high amylose pea starch was 75.2%, while that of normal peas and maize was 94.4 and 98.8%, respectively. The digestibi...