Tannin content affects negatively nutritive value ofpea for monogastrics

Nine Polish varieties of pea (P. sativum L.) differing in flower colour, from white to purple, were evaluated for chemical and amino acid composition and in vitro for predicted ileal digestibility of protein (pdN) and predicted digestibility of energy (pdE) for pigs. In selected varieties differing in tannin content the apparent metabolizable energy value corrected for zero N balance (AME N ), apparent digestibility of protein and fat and effect of enzymes reducing viscosity of digesta on this parameters were estimated in chickens; apparent metabolizable energy value (AME), true digestibility and biological value of protein was determined in rats.