Research Objective

Project Description

The use of pulses as a protein supplying ingredients in animal feed, including swine, are limited. Pulses are often limited in one or more amino acids (methionine/cysteine and/or tryptophan), resulting in reduced protein quality of the ingredient compared to animal derived protein sources. A deeper understanding of the effects of processing on pulse nutrients and on protein quality and developing both standardized ileal digestibility (SID) coefficients as well as metabolic availability (MA) of amino acids of pulses will allow for greater utilization.


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