Effect of micronized pea seeds (Pisum sativum L.) as a substitute of soybean meal on tissue fatty acid composition and quality of broiler chicken meat |
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| Authors: | Bożena Kiczorowska Wioletta Samolińska Dariusz Andrejko |
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| Affiliation: | 1. Institute of Animal Nutrition and Bromatology, University of Life Science, Lublin, Poland;2. Department of Biological Bases of Food and Feed Technologies, University of Life Science, Lublin, Poland |
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| Abstract: | This study aimed to evaluate the effect of micronized pea seeds introduced into feed mixes for broilers on the slaughter yield, blood lipid parameters, content of fatty acids in selected tissues, and meat quality. The studies involved 150 1‐day‐old Ross 308 chicks split into three groups (for 42 days). The feed rations differed in terms of the source of proteins: in the control group (C), it was post‐extraction soybean meal (SBM) 100%; in group I, SBM 50% and micronized peas 50%; and in group II, micronized peas only, 100%. Irradiated pea seeds added to the feed ration for chicks reduced the fattening grade of carcasses (P < 0.05). Additionally, significant improvement of blood lipid indices was recorded. The share of the irradiated pea seeds in feed mixes decreased the share of saturated fatty acids in the muscles and abdominal fat and had a positive effect on the n‐6/n‐3 ratio, hypocholesterolemic / hypercholesterolemic ratio, as well as the atherogenic and thrombogenic indices (P < 0.05). |
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| Keywords: | blood lipid parameters broiler meat nutritional pea value micronization |
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