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.


Download data is not yet available.


Metrics Loading ...


Alfaig, E., Angelovičová, M., Kral, M., Bučko, O. 2014. Effect of probiotics and thyme essential oil on the essential amino acid content of the broiler chicken meat. Acta Scientiarum Polonorum, Technologia Alimentaria, vol. 13, no. 4, p. 425-432. DOI:

Aronal, A. P., Huda, N., Ahmad, R. 2012. Amino Acid and Fatty Acid Profiles of Peking and Muscovy Duck Meat. International Journal of Poultry Science, vol. 11, no. 3, p. 229-236. DOI:

Aviagen. 2018. Ross Broiler Management Handbook. 148 p. Available at:

Beski, S. S. M., Swick, R. A., Iji, P. A. 2015. Specialized protein products in broiler chicken nutrition: A review. Animal Nutrition, vol. 1, no. 2, p. 47-53. DOI:

Bogosavljevic-Boskovic, S., Pavlovski, Z., Petrovic, M., Doskovic, V., Rakonjac, S. 2010. Broiler meat quality: Proteins and lipids of muscle tissue. African Journal of Biotechnology, vol. 9, no. 54, p. 9177-9182. Available at:

Bunchasak, C. 2009. Role of Dietary Methionine in Poultry Production. The Journal of Poultry Science, vol. 46, no. 3, p. 169-179. DOI:

Burnham, D. 2005. Dietary strategies to lower nitrogen load in poultry. In Proceeding of Canadian Eastern and Nutrition Conference, p. 20.

Cheeke, P. R. 2005. Applied Animal Nutrition: Feeds and Feeding. 3rd ed. Madison, USA : Pearson Prentice Hall, 624 p. ISBN-13: 978-0131133310.

Council Directive 2007/43/EC of 28 June 2007 laying down minimum rules for the protection of chickens kept for meat production.

Crépon, K. 2006. Nutritional value of legumes (pea and faba bean) and economics of their use. In Garnsworthy, P. C., Wiseman, J. Recent advances in animal nutrition. Nottingham, UK : Nottingham University press, p. 332-366. ISBN 9781904761020. DOI:

Dai, Z. L., Wu, G., Zhu, W. Y. 2011. Amino acid metabolism in intestinal bacteria: Links between gut ecology and host health. Frontiers in Bioscience, vol. 16, no. 5, p. 1768-1786. DOI:

Dal Bosco, A., Ruggeri, S., Mattioli, S., Mugnai, C., Sirri, F., Castellini, C. 2013. Effect of faba bean (Vicia faba var. minor) inclusion in starter and growing diet on performance, carcass and meat characteristics of organic slow-growing chickens. Italian Journal of Animal Science, vol. 12, no. 4, p. 472-478. DOI:

EUROLEGUME. 2018. Final Report Summary - Enhancing of legumes growing in Europe through sustainable cropping for protein supply for food and feed. Available at:

Grashorn, M. A. 2005. Enrichment of Eggs and Poultry Meat with Biologically Active Substances by Feed Modifications and Effects on the Final Quality of the Product. Polish Journal of Food and Nutrition Sciences, vol. 55, no. 1, p. 15-20.

Grosjean, F., Cerneau, P., Bourdillon, A., Bastianelli, D., Peyronnet, C., Duc, G., Lacassagne, L. 2000. Valeur alimentaire pour la volaille de féveroles isogéniques (Vicia faba L) avec ou sans tannins et avec ou sans vicine (Feed value for poultry of isogenic field beans (Vicia faba L) with or without tannins and with or without vicine). Sciences et Techniques Avicoles, vol. 32, no. 1, p. 17-23. (In French)

Herlich, K. 1990. Official methods of analysis of the association of official analytical chemists. 15th ed. vol. 1. Arlington, USA : Association of official analytical chemists, Inc. p. 684. ISBN 0-935584-42-0.

Holban, A. M., Grumezescu, A. M. 2018. Food Quality: Balancing Health and Disease. 1st ed. Cambridge, USA : Academic Press, p. 530. ISBN: 9780128114940. DOI:

Indexmundi. 2017. Commodity Prices - Price Charts, Data, and News - IndexMundi, Indexmundi. Available at:

ISO 5983-2. 2009. Animal feeding stuffs - Determination of nitrogen content and calculation of crude protein content - Part 2: Block digestion and steam distillation method.

ISO 5984. 2002/COR 1:2005. Animal feeding stuffs — Determination of crude ash — Technical Corrigendum 1. Cor 1, 2005.

ISO 6491. 1998. Animal feeding stuffs — Determination of phosphorus content — Spectrometric method.

ISO 6492. 1999. Animal feeding stuffs — Determination of fat content.

ISO 6496. 1999. Animal feeding stuffs — Determination of moisture and other volatile matter content.

Juran, J. M., Godfrey, A. B. 1998. Juran's Quality Handbook. 5th ed. New York, USA : McGraw-Hill Professional, 1872 p. ISBN-13: 978-0070340039.

Kaygisiz, F., Bolat, B. A., Bulut, D. 2019. Determining factors affecting consumer’s decision to purchase organic chicken meat. Brazilian Journal of Poultry Science, vol. 21, no. 4, 8 p. DOI:

Kiczorowska, B., Samolińska, W., Andrejko, D. 2016. Effect of micronized pea seeds (Pisum sativum L.) as a substitute of soybean meal on tissue fatty acid composition and quality of broiler chicken meat. Animal Science Journal, vol. 87, no. 11, p. 1396-1406. DOI:

Kidd, M. T, McDaniel, C. D, Branton, S. L, Miller, E. R, Boren, B. B, Fancher, B. I. 2004. Increasing amino acid density improves live performance and carcass yields of commercial broilers. Journal of Applied Poultry Research, vol. 13, no. 4, p. 593-604. DOI:

Kim, H., Do, H. W., Chung, H. 2017. A comparison of the essential amino acid content and the retention rate by chicken part according to different cooking methods. Korean Journal for Food Science of Animal Resources, vol. 37, no. 5, p. 626-634. DOI:

Koivunen, E., Partanen, K., Perttilä, S., Palander, S., Tuunainen, P., Valaja, J. 2016. Digestibility and energy value of pea (Pisum sativum L.), faba bean (Vicia faba L.) and blue lupin (narrow-leaf) (Lupinus angustifolius) seeds in broilers. Animal Feed Science and Technology, vol. 218, p. 120-127. DOI:

LATAK. 1999. Accredited testing laboratory, Latvian National Accreditation.

Laudadio, V., Tufarelli, V. 2010. Growth Performance and Carcass and Meat Quality of Broiler Chickens Fed Diets Containing Micronized-Dehulled Peas (Pisum Sativum Cv. Spirale) as a Substitute of Soybean Meal. Poultry Science, vol. 89, no. 7, p. 1537-1543. DOI:

Maggini, S., Pierre, A., Calder, P. C. 2018. Immune function and micronutrient requirements change over the life course. Nutrients, vol. 10, no. 10, 27 p. DOI:

Milczarek, A., Osek, M., Pachnik, M. 2016. Meat quality of broiler chickens fed mixtures with varied levels and varieties of faba bean. Acta Scientiarum Polonorum Zootechnica, vol. 15, no. 4, p. 29-40. DOI:

Mulvey, L. 2008. Identifying Needs in Poultry Meat Quality Research. Report No: FMT/REP/104174/1.

Nagyová, Ľ., Andocsová, A., Géci, A., Zajác, P., Palkovič, J., Košičiarová, I., Golian, J. 2019. Consumers´ awareness of food safety. Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, p. 8-17. DOI:

Nalle, C. L., Ravindran, V., Ravindran, G. 2010. Nutritional value of faba beans (Vicia faba L.) for broilers: Apparent metabolisable energy, ileal amino acid digestibility and production performance. Animal Feed Science and Technology, vol. 156, no. 3-4, p. 104-111. DOI:

Oser, B. L. 1959. An Integrated Essential Amino Acid Index for Predicting the Biological Value of Proteins. In Albanese, A. A. Protein and Amino Acid Nutrition. London, UK : Academic Press, p. 281-295. DOI:

Písaříková, B., Kráčmar, S., Herzig, I. 2005. Amino Acid Contents and Biological Value of Protein in Various Amaranth Species. Czech Journal of Animal Science, vol. 50, no. 4, p. 169-174. DOI:

Probst, Y. 2009. Nutrient Composition of Chicken Meat. RIRDC Publication No 08/210, Project No PRJ-001502. Wollongong, Australia : University of Wollongong. 83 p. ISBN 1 74151 799 0. Available at:

Purslow, P. P. 2017. New Aspects of Meat Quality. From Genes to Ethics. 1st ed. Cambridge, UK : Woodhead Publishing, 744 p. ISBN 978-0-08-100593-4.

Regulation (EC) 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety.

Ren, W., Zou, L., Ruan, Z., Li, N., Wang, Y., Peng, Y., Liu, G., Yin, Y., Li, T., Hou, Y., Wu, G. 2013. Dietary l-proline supplementation confers immunostimulatory effects on inactivated Pasteurella multocida vaccine immunized mice. Amino Acids, vol. 45, p. 555-561. DOI:

Röhr, A., Lüddecke, K., Drusch, S., Müller, M. J., Alvensleben, R. V. 2005. Food quality and safety - Consumer perception and public health concern. Food Control, vol. 16, no. 8, p. 649-655. DOI:

Selle, P. H., de Paula Dorigam, J. C., Lemme, A., Chrystal, P. V., Liu, S. Y. 2020. Synthetic and crystalline amino acids: Alternatives to soybean meal in chicken-meat production. Animals, vol. 10, no. 4, p. 729-749. DOI:

Sperry, W. M., Webb, M. 1950. A revision of the Schoenheimer-Sperry method for cholesterol determination. The Journal of biological chemistry, vol. 187, no. 1, p. 97-106. DOI:

Stagnari, F., Maggio, A., Galieni, A., Pisante, M. 2017. Multiple benefits of legumes for agriculture sustainability: an overview. Chemical and Biological Technologies in Agriculture, vol. 4, no. 2, 13 p. DOI:

Straková, E., Jelinek, P., Suchý, P., Antoninova, M. 2002. Spectrum of amino acids in muscles of hybrid broilers during prolonged feeding. Czech Journal of Animal Science, vol. 47, no. 12, p. 519-526.

Straková, E., Suchý, P., Herzig, I., Steinhauser, L., Šerman, V., Mas, N. 2009. Amino Acid Profile of Protein from Pelvic Limb Long Bones of Broiler Chickens. Acta Veterinaria Brno, vol. 78, no. 4, p. 571-577. DOI:

Swaggerty, C. L., He, H., Genovese, K. J., Callaway, T. R., Kogut, M. H., Piva, A., Grilli, E. 2020. A microencapsulated feed additive containing organic acids, thymol, and vanillin increases in vitro functional activity of peripheral blood leukocytes from broiler chicks. Poultry Science, vol. 99, no. 7, p. 3428-3436. DOI:

Temesgen, M., Retta, N., Tesfaye, E. 2018. Chicken Amino Acid and Fatty Acid : Effect of Feeding Taro Leaf in the Diet. Acta Scientific Nutritional Health, vol. 2, no. 1, p. 12-18.

WHO. 1985. Energy and protein requirements. World Health Organization Technical Report Series 742. Geneva, Switzerland: World Health Organization, 112 p. ISBN 9241207248.

Xazela, N. M., Hugo, A., Marume, U., Muchenje, V. 2017. Perceptions of Rural Consumers on the Aspects of Meat Quality and Health Implications Associated with Meat Consumption. Sustainability, vol. 9, no. 5, p. 830-841. DOI:

Yamada, K., Sato-Mito, N., Nagata, J., Umegaki, K. 2008. Health claim evidence requirements in Japan. The Journal of Nutrition, vol. 138, no. 6, p. 1192S-1198S. DOI:

Yasothai, R. 2016. Antinutritional Factors in Soybean Meal and Its Deactivation. International Journal of Science, Environment and Technology, vol. 5, no. 6, p. 3793-3797. Available at:



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.

Most read articles by the same author(s)