Feeding Field Peas To Poultry

Peas are grown in temperate regions but are used as a food source worldwide. Traditionally peas rejected by the food industry were used in poultry diets. Now there are varieties of field peas grown specifically for animal feeds.

There are green and yellow varieties of field peas. There is very little difference in the nutrient content between green and yellow peas, but there are considerable differences between some pea varieties within each color category. Most of the differences are related to differences in the size of the pea and the thickness of the hull.

Genetics, seeding time, and the agronomic conditions under which the peas are grown affect the nutrient content of harvested peas. Peas are valued for both their protein and their energy. The protein content of field peas averages about 23%. As with most crops, the growing environment can affect protein content. Hot, dry growing conditions tend to increase protein content. The protein of field peas is highly digestible and has an excellent amino acid profile. Peas have high levels of lysine—more so than soybeans. Peas, like most of the pulse crops, are low in the sulfur amino acids methionine and cystine. The amino acids of field peas and canola complement each other and are an alternative combination protein source for poultry diets. The available energy content of field peas is similar to that of barley.