Trypsin inhibitors in peas: Varietal effect and influence on digestibility of crude protein by growing pigs
- 1 May 1990
- journal article
- research article
- Published by Elsevier in Animal Feed Science and Technology
- Vol. 29 (1-2) , 45-55
- https://doi.org/10.1016/0377-8401(90)90092-m
Abstract
No abstract availableThis publication has 17 references indexed in Scilit:
- A note on amino acid digestibility measured in pigs with pre-or post-valve ileo-rectal anastomoses, fed soya-bean, pea and meat mealsAnimal Science, 1988
- Quantitative and qualitative variability of pea (Pisum sativum L.) protein compositionJournal of the Science of Food and Agriculture, 1988
- The nutritive value of white- and dark-flowered cultivars of pea for growing-finishing pigsAnimal Feed Science and Technology, 1987
- Influence of trypsin inhibitors in four varieties of peas (Pisum sativum) on the growth of chickensNew Zealand Journal of Agricultural Research, 1987
- The trypsin and chymotrypsin inhibitor activities of various pea (Pisum spp.) and field bean (Vicia faba) cultivarsJournal of the Science of Food and Agriculture, 1984
- The polyphenolic content and enzyme inhibitory activity of testas from bean (Vicia faba) and pea (Pisum spp.) varietiesJournal of the Science of Food and Agriculture, 1981
- The digestive capacity of the caecum-colon and the value of the nitrogen absorbed from the hind gut for protein synthesis in pigsBritish Journal of Nutrition, 1981
- DIGESTIBILITY OF PEA PROTEINS BY PRE-RUMINANT CALVESCanadian Journal of Animal Science, 1980
- CARBOHYDRATE AND PROTEIN ACCUMULATION IN THE DEVELOPING FIELD PEA SEEDCanadian Journal of Plant Science, 1980
- The protein-sparing effect of carbohydrateBritish Journal of Nutrition, 1977