Field Pea can be Included in Fattening Concentrate without Deleterious Effects on the Digestibility and Performance of Lambs

Abstract

The inclusion of different proportions of field pea (0%, 10%, 20% and 30%) for partially replacing soybean in the fattening concentrate of lambs was studied for its impact on apparent digestibility and performance during fattening. In the in vivo digestibility trial, 12 lambs (33 kg body weight) were placed in metabolic crates for two periods and received restricted amounts of concentrate and straw. The performance trial involved 54 lambs (13.4 kg body weight) that received concentrate plus straw ad libitum from weaning to slaughter. The intake of crude protein was higher in the 0% pea group than in the other groups (p < 0.05). The inclusion of field pea did not affect the digestibility, N retained or blood metabolites. In the performance trial, most traits were not affected, although a cubic effect of field pea inclusion on hot carcass weight and dressing percentage was observed (p < 0.05). The inclusion of field pea did not affect total protein, urea or β-hydroxybutyrate concentrations but it affected creatinine and cholesterol concentrations (p < 0.05). In conclusion, field pea can constitute up to 30% of the fattening concentrate of lambs without deleterious effects on the digestibility and performance during fattening, and with minor effects on carcass characteristics.