Use of semi-leafless peas (Pisum sativum L) with enzyme addition in diets for broilers

Authors

• Erja Koivunen Natural Resources Institute Finland (Luke), Green Technology, Pig, poultry and fur animal production, 31600 Jokioinen, Finland
• Eija Talvio HKScan Finland Oy, P.O. Box 50, 20521 Turku, Finland
• Eija Valkonen Hankkija Oy, P.O. Box 390, 05801 Hyvinkää, Finland
• Tuomo Tupasela Natural Resources Institute Finland (Luke), New Business Opportunities, New Products, Services and Technologies, 31600 Jokioinen, Finland
• Petra Tuunainen Natural Resources Institute Finland (Luke), Green Technology, Pig and Poultry Production, 31600 Jokioinen, Finland
• Jarmo Valaja Department of Agricultural Sciences, P.O. Box 28, University of Helsinki, 00014, Finland

DOI: https://doi.org/10.23986/afsci.56122

Keywords:

amylase, broiler, pea, protease, wheat, xylanase

Abstract

The aim was to study the effects of dietary pea inclusion and the addition of Avizyme 1200 -enzyme cocktail on broiler performance, intestinal viscosity and organoleptic quality of meat. The experimental design was a 4 × 2 factorial, the factors being dietary pea inclusion (0, 150, 300 and 450 g kg^-1) in the diets fed from day 9 to day 38 and the addition of Avizyme 1200 enzyme cocktail including amylase, protease and xylanase during the entire experiment. The growth of birds improved (p ≤ 0.018) with pea inclusion in a cubic manner. Feed conversion ratio (FCR) of the birds fed on unsupplemented diets improved along pea inclusion, while pea inclusion impaired the FCR on the birds on enzyme cocktail supplemented diets (p ≤ 0.006). The use of the enzyme cocktail improved the body weight, body weight gain and FCR of the broilers and decreased intestinal viscosity (p < 0.001). The organoleptic quality of meat was similar among treatments (p > 0.05). In conclusion, 450 g kg^-1 peas can be used in the broiler grower diets without negative effects on the bird performance. The use of enzyme cocktail improves bird performance.