This article is one out of 15 book chapters. All chapters of the book are available on the Hub. Ćupina, B., Mikić, A., Krstić, Ð., Vujić, S., Zorić, L., Ðorđević, V. and Erić, P. (2017). Mixtures of legumes for forage production. In: Murphy-Bokern, D., Stoddard, F....
This article is one out of 15 book chapters. All chapters of the book are available on the Hub. Stoddard, F. (2017). Grain legumes: an overview. In: Murphy-Bokern, D., Stoddard, F. and Watson, C. (Eds.). Legumes in cropping systems. CABI.
This article is one out of 15 book chapters. All chapters of the book are available on the Hub. Everwand, G., Cass, S., Dauber, J., Williams, M. and Jane Stout (2017). Legume crops and biodiversity. In: Murphy-Bokern, D., Stoddard, F. and Watson, C. (Eds.). Legumes...
The German article can be found here.
Nutritional components Pea is used in livestock feed primarily because of its protein content. The dry matter is about 24% protein and also contains energy-rich ingredients such as starch, oil and sugar (Table 1). The nutrient contents vary depending on growing...
Outcome Soya can be successfully substituted with peas in dairy cows without affecting milk output or compositional quality. However, this is highly dependent on stage of lactation and yield. Pea can be used as the sole protein source for herds with moderate milk...
Legumes are the most important hosts of biological nitrogen fixation in terrestrial ecosystems, especially agricultural ecosystems. Nitrogen fixed by legumes is an alternative to synthetically-fixed nitrogen in fertilisers. Because of BNF, introducing legumes...
Outcome Soybean meal can be replaced as a concentrated protein source for dairy cows without compromising milk yield or quality. There may be economic benefits depending on the price of soya and other protein sources. Switching to other high-protein feed...
