Influence of graded inclusion of raw and extruded pea (Pisum sativum L.) meal on the performance and nutrient digestibility of broiler chickens

- Extrusion of pea seeds improves broiler performance.
- Extrusion of pea seeds improves nutrient digestibility.
- Extrusion of pea decreases the content of anti-nutritive factors.
- Extrusion of pea decreases the content of resistant starch.

This study was conducted with broiler chickens to investigate the effect of different levels of pea seeds, in raw and extruded form, on the performance, nutrient digestibility, apparent metabolizable energy (AMEN) value as well as excretion of total and free sialic acids. In total, 960 1-day-old male broiler chicks of the Ross 308 strain were used in the experiment. The study consisted of a completely randomized experimental design with control group and a 5 × 2 factorial arrangement of treatments, and five levels of pea addition (100 g/kg, 200 g/kg, 300 g/kg, 400 g/kg, 500 g/kg diet) in raw or extruded form. Extrusion had a positive impact, leading to a decrease in phytic P, NDF, ADF and resistant starch content in pea seeds. Birds receiving diets with different levels of pea in extruded form were characterized by lower feed intake (2385 g) and feed conversion ratio (FCR) (1.41 g/g) than broilers receiving diets with different levels of pea in raw form (feed intake 2504 g; FCR 1.46 g/g). Extruded pea seeds did not have a negative effect on level of nutrient utilization and dietary AMEN. Raw pea levels had no significant effects on total sialic acid excreation, while extruded pea tended to affect total and free sialic acids quadratically. In conclusion, extrusion is one process, which can increase the use of pea seeds in broiler chicken nutrition.