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British Poultry Science Volume 21, 1980 - Issue 4
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Original Articles

Attempts to eliminate from field beans the anti‐nutritive factor which reduces egg production

J. Davidson Rowett Research Institute, Bucksburn, Aberdeen, AB2 9SB, Scotland
Pages 299-307 | Received 04 Dec 1979, Published online: 08 Nov 2007

Citations (6)

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Read on this site (1)

G. G. Mateos & F. Puchal. (1982) The nutritional value of broad beans for laying hens. British Poultry Science 23:1, pages 1-6.
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Articles from other publishers (5)

M. Martinez, A. K. Stone, A. G. Yovchev, R. Peter, A. Vandenberg & M. T. Nickerson. (2016) Effect of genotype and environment on the surface characteristics and functionality of air-classified faba bean protein concentrates. European Food Research and Technology 242:11, pages 1903-1911.
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Joyce Boye, Fatemeh Zare & Alison Pletch. (2010) Pulse proteins: Processing, characterization, functional properties and applications in food and feed. Food Research International 43:2, pages 414-431.
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FA Igbasan & W Guenter. (1997) The influence of micronization, dehulling, and enzyme supplementation on the nutritional value of peas for laying hens. Poultry Science 76:2, pages 331-337.
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Pi-Xian Wang & K.H. Ueberschär. (1990) The estimation of vicine, convicine and condensed tannins in 22 varieties of fababeans (Vicia faba L.). Animal Feed Science and Technology 31:1-2, pages 157-165.
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J. Davidson, Morag McFadyen & E. Milne. (2009) The nutritive value of the forage pea Pisutn arvense cv. ‘Rosakrone’ for laying hens . The Journal of Agricultural Science 97:1, pages 143-146.
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