Effect of microwaves on the metabolizable energy of green pea (Pisum sativum)

Abstract

The feeding cost represents between 55 and 70% of the production costs of chicken meat or eggs. Corn and soybeans showed a price increase of 88 and 57% in the last 24 months, respectively. This price increase motivates the need to look for alternative ingredients in order to lower costs. The green pea (Pisum sativum) is presented as a viable alternative. Peas are an ingredient with good potential for animal feed, having a high crude protein content (20-26%), good palatability and low content of antinutritional factors. The use of microwaves is not a new technology, however, it is little exploited.