dietary inclusion of field peas (Pisum sativum) on milk production, blood metabolites, rumen fermentation, and composition of rumen bacterial community of lactating dairy cows

The Northern Plains of Canada and the United States provide a suitable environment for growing field peas. Due to their high CP and starch concentrations, the livestock feed industry represents a potential market for lower-grade peas and pea by/co-products unsuitable for human consumption. This study evaluated the effects of partially replacing different protein sources in a corn grain-based concentrate with coarsely ground field peas in the diet of lactating dairy cows on milk production, blood metabolites, rumen fermentation, and rumen bacterial community. Inclusion of up to 7.8% coarsely ground peas increased rumen NH3-N, BUN, and MUN concentrations, and decreased digestibility of DM, CP, and NDF, but these changes did not negatively affect feed intake, milk yield and protein production, or rumen fermentation parameters. The results suggest that using a finer grind of peas may enhance digestibility and nutrient utilization in dairy cow diets.