The possibility of improving meat quality by using peas and faba beans in feed for broiler chickens


  • Liga Proskina Latvia University of Life Sciences and Technologies, Faculty of Economics and Social Development, Svetes, street no. 18, LV-3001, Jelgava, Latvia, Tel.: +371 28206624
  • Sallija Cerina Institute of Agricultural Resources and Economics, Zinatnes street no. 2, Priekuli, LV-4126, Latvia, Tel.: +371 26528261
  • Anda Valdovska Latvia University of Life Sciences and Technologies, Faculty of Veterinary Medicine and Research Laboratory of Biotechnology. K. Helmaņa street no. 8, Jelgava, LV-3004, Latvija, Tel.: +371 26525501
  • Irina Pilvere Latvia University of Life Sciences and Technologies, Faculty of Economics and Social Development, Svetes, street no. 18, LV-3001, Jelgava, Latvia, Tel.: +371 29217851
  • Vilija Alekneviciene Vytautas Magnus University, Faculty of Bioeconomy Development, Research Institute for Bioeconomy, Universiteto 10, Akademija, LT-53361 Kaunas district, Lithuania, Tel.: +370 612 28771



faba beans, peas, broiler nutrition, faba beans, peas, broiler nutrition, meat quality


The price-to-quality ratio of broiler chicken meat is one of the reasons why consumers use these products in their daily diet. The quality of poultry products such as meat is closely associated with the nutritional value and quality of feed fed to broilers. In composing broiler diets, the main focus is turned on crude protein (CP). Because of the trend for the poultry industry to reduce its dependence on soybean meal as a source of protein, the role of pulses in the supply of protein and energy, which could partly replace the soybean meal in poultry diets, increases. Due to considerable progress in plant breeding, the present research study used peas (Pisum sativum) of the var. ‘Bruno’ and var. ‘Pinochio’ as well as faba beans (Vicia faba minora) of the var. ‘Lielplatone’ was developed in Latvia. Higher protein diets induce a higher meat protein content, accordingly, feed proteins are hydrolyzed in the digestive system into amino acids (AA) that, after absorption, are used to form proteins and to build different body tissues. The most important AA was twofold lower in peas and faba beans than in soybean meal. Although the amount of AA in feed is not directly proportional to the content of AA in broiler chicken meat, the amount of AA in poultry feed can significantly affect an important meat quality criterion for consumers – the nutritional value of protein. Therefore, the research aimed to identify changes in AA composition and chemical composition – a qualitative property of poultry meat – as a result of adding pulses (peas and beans) to poultry diets. The research results showed that the diets with an addition of faba beans and peas had a positive effect on the level of essential amino acids (EAA) and non-essential amino acids (NEAA) in broiler meat, decreased cholesterol concentration in meat, and increased energy value of meat.


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How to Cite

Proskina, L., Cerina, S., Valdovska, A., Pilvere, I., & Alekneviciene, V. (2021). The possibility of improving meat quality by using peas and faba beans in feed for broiler chickens. Potravinarstvo Slovak Journal of Food Sciences, 15, 40–51.

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