Effect of field pea (Pisum sativum L.) level on intake, digestion, ruminal fermentation and in vitro gas production in sheep fed maintenance diets

The objective of this study was the characterization of the nutritive value, ruminal fermentation and nutrient digestibility of field pea (Pisum sativum L.) hay (FPH) by-product through in situ, in vitro and in vivo tests. A FPH diet was administered ad libitum to four sheep (live weight (LW) 38.0 +/- 2.0 kg) at four inclusion levels (0, 25, 50 and 75%) over a conventional sorghum grain/oat straw ration in a 4 x 4 Latin square design. The in situ degradability of FPH was 67% dry matter (DM), 71% crude protein and 66% neutral detergent fiber (NDF). The inclusion of FPH did not affect (P >= 0.05) the DM (61 +/- 0.4 g/LW0.75/day) and organic matter (OM) intake (56 +/- 0.7 g/LW0.75/day). Total DM digestibility (68 +/- 2.5%), OM (70 +/- 3%), and NDF (60 +/- 3%), were not different (P >= 0.05) between control and FPH inclusion diets. The diet had no effect on ruminal pH, ruminal ammonia concentration, total and individual volatile fatty acids. The chemical composition and sheep intake behavior indicate that FPH by-product is medium quality forage when incorporated in maintenance rations.