The importance of field pea in the production of quality animal feed rich in proteins

Abstract

Field pea (Pisum sativum L. var. arvense Poir.) originates from the Middle East and the Mediterranean centre of diversity, from where it quickly spread in all directions, especially in Europe, North Africa and Central Asia. At the same time, field pea is one of the first domesticated plant species with about ten thousand years old archaeological findings in Syria. Along with lentils, broad beans and several species of small grains, pea was one of the earliest crops in Europe, after the last ice age. Depending on the plant part that is used, there are two types of field pea: forage and protein. Forage pea is characterized by luxuriant canopy; it is cut at the stage of full flowering and first pods formation; and the whole canopy is used. Forage pea can be grown as single crop, or more often intercropped with supporting crop (small grains). On the other side, protein pea, also known as pea used for dry seed, is grown as a single crop and only for mature seed rich in protein.