The influence of micronization, dehulling, and enzyme supplementation on the nutritional value of peas for laying hens

Abstract

Two experiments were conducted to determine the effects of micronization (infrared heat treatment), dehulling, or enzyme supplementation on the nutritive value of three cultivars (Impala, Radley, and Sirius) of peas in laying hens. In Experiment 1, 280 White Leghorn hens were fed diets containing micronized and dehulled peas for a period of 12 wk. The dietary inclusion of peas was 600 g/kg (correction was made for the amounts of hulls in those diets that contained dehulled peas). Egg production (P < or = 0.05), feed conversion (P > or = 0.05), and egg mass output (P < or = 0.05) were lower for birds fed untreated peas. Daily feed intake, egg weight, and albumen quality were not affected. Egg production, feed conversion, and egg mass output were similar for layers fed diets containing micronized peas and those fed the wheat-soybean control diet. Except for daily feed intake, which was reduced (P < or = 0.05), dehulling did not affect (P > or = 0.05) the feeding value of peas. The efficacy of dietary inclusion of a crude enzyme (pectinase) was evaluated in another experiment (8 wk). Pectinase was included in the experimental diets at 0, 50, and 100 U/kg and fed to 252 layers. The inclusion level of peas in these diets was 650 g/kg. There was no effect (P > or = 0.05) of enzyme supplementation on all production traits. Egg production, feed conversion, and egg mass output were 81.9, 83.6, and 83.0%; 1.61, 1.59, and 1.59 and 50.0, 51.2, and 50.3 at 0, 50, and 100 U/kg levels, respectively. It can be concluded that of the treatments tested only micronization had a positive effect on the feeding value of peas for laying hens.