The effects of grinding and pelleting on nutrient composition of Canadian pulses

Understanding the effects of processing pulses is required for their effective incorporation into livestock feed. To determine impact processing, Canadian peas, lentils, chickpeas, and faba beans, plus soybean meal (SBM; as a comparison), were ground fine coarse products pelleted at three different temperatures (60–65, 70–75, 80–85 °C). Grinding increased crude protein content in all ( P < 0.05), but did not affect most amino acids (AA) > 0.05). Pelleting Amarillo Dun lentils decreased SBM cysteine, lysine (Lys), methionine, histidine tyrosine (Tyr) Comparatively, pelleting significantly Lys Tyr These results suggest that can positively AA pulses. However, specific on nutritional composition differed across ingredient type.