The Effects of extruded peas (Pisum sativum) on the ruminal fluid parameters in dairy cows

Abstract

The aim of our research was to determine the influence o extruded peas on fermentation processes in the rumen of dairy cows. For the trial 20 Lithuanian Black-and-White cows with analogous characteristics were selected and randomly allocated into 2 groups (control and experimental), 10 animals each. The control group was fed a conventional diet consisting mainly of grass silage, barley grain, enriched extruded full fat soybean flour, and mineral premix. The experimental groups was fed a similar diet, but instead of 1.5 kg of soybean meal, the cows were given the same amount of the extruded peas and 700 gr. extruded soybean. The rumen fluid samples were collected three times (once a month) in the experimental period. The samples were collected from three randomly selected animals of each group with a stomach tube 3 hours after the supplementary feeding with extruded peas. Tge rumen fluid was analyzed for the pH, total volatile fatty acid (VFA) content, total and ammonia nitrogen, reduction activity of bacteria and protozoa count. The results of this study shows that partial replacement of extruded soybean with extruded peas in dairy cows rations, had no negative influence on rumen's fermentative indexes and maintained its optimal activity