Pea (Pisumsativum L.) Seeds as an Alternative Dietary Protein Source for Broilers: Influence on Fatty Acid Composition, Lipid and Protein Oxidation of Dark and White Meats

Abstract

AbstractAn experiment was conducted to evaluate the production parameters, breast and leg muscle fatty acid composition and lipid and protein oxidative stability of broilers fed peas (Pisum sativum L.). The trial involved 120 birds (Hubbard strain) allotted to two groups: group I—control group, fed a basal diet containing soybean meal (195 g kg−1) as the main protein source; whereas group II—experimental group fed diet containing peas (400 g kg−1) as a substitute for conventional soybean. No significant differences were observed for body weight, feed intake or feed conversion ratio (P > 0.05). The total lipids were lower (P < 0.05) in the breast and leg muscles of broilers fed peas. The content of total n‐3 polyunsaturated fatty acids were higher (P < 0.05) in the white and dark meat of birds fed the pea diet compared with soybean control diet. After 7 days of refrigerated storage, the levels of thiobarbituric acid‐reactive substances, lipid hydroperoxides and carbonyl proteins expressed as dinitrophenylhydrazine were similar (P > 0.05) in white and dark meat of chicks fed either diet. The data indicates that dietary pea inclusion does not cause detrimental changes in lipid and protein oxidation of poultry dark and white meats, suggesting the possibility of replacing soybean meal with peas.