Ayeb, N. ， Tlahig, S. ， Seddik, M. ， Dbara, M. ， Hammadi, M. ， Loumerem, M. ， Khorchani, T.
2021-12-31 FOURRAGES 2021 null(卷), 248(期), (63-66页)
The objective of this work is the determination of the chemical composition and in vitro digestibility of the seeds of two varieties of grass pea (Lathyrus Sativus), with white and purple flowers, in comparison with the commercial concentrate. The chemical composition of the chard was analyzed for dry matter (DM), mineral matter (MM), total nitrogenous matter (TNM) and fiber (NDF and ADF) content. In vitro digestibility was determined for dry matter and organic matter. Results showed that DM content was higher for white pea. Both varieties dosed more MAT than the commercial concentrate (26.37; 25.13 % vs. 18.26 %). In vitro digestibility showed that purple pea was slightly more digestible without significant difference.