Determination of Nutritive Value of Unheated and Heat Processed Grass Pea Seed for Ruminants
A. Riasi, M. Golizadeh, M. H. Fathi, N. Asadzadeh, and A. Taghizadeh
(Journal of Agricultural Science and Technology,16:527-536)
Samples of grass pea seeds (Lathyrus sativus) were prepared and analyzed for some chemical composition and anti-nutritional factors. The rumen degradability coefficients and post ruminal digestibility of dry matter and crude protein of unheated and oven heated samples were determined using in situ and in vitro techniques. Results showed grass pea seed had considerable crude protein content (36%). The heat processing reduced (P<0.05) tannins and oxalyl diaminopropanoic acid (ODAP) content of grass pea seed. Heat processing, especially 3 h heating, increased (P<0.05) the slowly degradable fractions of the seed. Heated grass pea seed had lower (P>0.05) ruminal DM and CP disappearance than that the unheated seed. Heat processing had no effect on some nutritional parameters estimated by gas production method such as DOM, ME, NEL, SCFA and MP production (P>0.05). It was concluded that grass pea seed had good potentials as a protein source in ruminant nutrition and heat processing had positive effect on DM and CP digestibility.
Keywords: Chemical Composition, Digestibility, Lathyrus Sativus, Heat processing