Effects of Field Pea Level and Processing in Finishing Diets

Authors

Erin M. Fendrick, University of Nebraska-Lincoln
Ivan G. Rush, University of Nebraska-LincolnFollow
David D. Baltensperger, University of Nebraska-LincolnFollow
Dennis R. Brink, University of Nebraska-LincolnFollow
Galen E. Erickson, University of Nebraska-LincolnFollow

Date of this Version

1-1-2006

Comments

Published in 2006 Nebraska Beef Cattle Report. Copyright © 2005 The Board of Regents of the University of Nebraska.

Abstract

Cattle were fed coarse rolled or whole field peas in a finishing diet to determine impact on finishing performance. The peas were included in the diet DM at 0%, 15%, and 30%. There were no significant differences in ADG, F:G, or carcass characteristics among processing methods or field pea level. DMI was significantly different due to level and not processing of peas. The DMI increased as the field peas inclusion increased to 30% the diet DM Field peas can be fed whole and replace corn in the diet up to 30%.