The effect of the inclusion of pea in lamb fattening concentrate on in vitro and in situ rumen fermentation.
Margalida JoyPablo Rufino-MoyaSandra LobónMireia BlancoPublished in: Journal of the science of food and agriculture (2020)
The best level of pea inclusion in the concentrate could not be established based on the results of this study. However, the results showed that the inclusion of pea provides a good alternative protein source. © 2020 Society of Chemical Industry.