The nutritive value of field peas (Pisum sativum) in an oat-based diet for laying hens

In an experiment with laying hens, an oat-based diet containing one-third ground field peas (Pisum sativum) supported egg production which was only half that on a control diet containing fishmeal. Either the addition of methionine to the diet or processing the peas by heating and flaking, increased egg production to about three-quarters of the control output. Methionine supplementation in addition to heat processing of the peas allowed full egg production.