Table 2.
Analysed composition 1 of test peas.
| Component | Pea Variant | |
|---|---|---|
| White-Flowered cv. Tarchalska (WF) | Coloured-Flowered cv. Milwa (CF) | |
| Dry matter (DM), % | 88.4 | 89.9 |
| Crude nutrients, g/kg DM | ||
| Crude protein (N × 6.25) | 223.0 | 251.0 |
| Crude fibre | 58.2 | 65.4 |
| Amino acids, g/kg DM | ||
| Alanine (Ala) | 9.3 | 9.7 |
| Arginine (Arg) | 22.3 | 21.9 |
| Aspartic acid (Asp) | 25.1 | 28.8 |
| Cysteine (Cys) | 3.3 | 3.2 |
| Glutamic acid (Glu) | 39.2 | 46.9 |
| Glycine (Gly) | 9.9 | 9.8 |
| Histidine (His) | 7.1 | 6.4 |
| Isoleucine (Ile) | 9.2 | 8.6 |
| Leucine (Leu) | 15.7 | 16.0 |
| Lysine (Lys) | 19.1 | 17.6 |
| Methionine (Met) | 2.7 | 2.2 |
| Phenylalanine (Phe) | 11.7 | 11.4 |
| Proline (Pro) | 8.9 | 9.6 |
| Serine (Ser) | 11.4 | 10.7 |
| Threonine (Thr) | 8.5 | 8.1 |
| Tyrosine (Tyr) | 7.1 | 8.7 |
| Valine (Val) | 10.1 | 9.9 |
| Total amino acids 2 | 220.6 | 229.5 |
| Indispensable amino acids 3 | 106.4 | 102.1 |
| Trypsin inhibitor activity 4 | 1.79 | 1.77 |
| Tannins | ||
| Total phenolics 5 | 0.81 | 3.50 |
| Condensed tannins 6 | 0.14 | 0.63 |
1 Data are based on duplicate analyses. 2 Sum of all the amino acids listed above. 3 Sum of Arg, His, Ile, Leu, Lys, Met, Phe, Thr and Val—the amino acids, along with tryptophan, traditionally classified as nutritionally essential for poultry. 4 mg pure trypsin inhibited per g DM of sample. 5 g tannic acid equivalents/kg DM. 6 g catechin equivalents/kg DM.