Chickpea Protein in Growing Beef Cattle

Chickpea (Cicer arietinum L.) is a cool-season legume grain that has seen substantial
advancement in production over the last two decades (FAO 2013). There are two main breeds of
chickpea that are cultivated. Desi chickpea is of Southeast Asia origin and Kabuli is from the
Mediterranean. The Desi has a lower starch and fat content and a high fiber content compared to
Kabuli (Mustafa et al. 2000). The increase in production is highly correlated with human
consumption. Predominantly, the North American expansion of chickpea yields have occurred in
the Northern Plains (Miller et al. 2002). Chickpea that is not marketable, or suitable, for human
consumption may be utilized as an animal feedstuff. In addition, chickpea straw has a highly
nutritive value that can be utilized as a ruminant forage (Bampidis et al. 2011). Nutritionally,
chickpeas have three times the protein value of corn and has a comparable energy value
(Anderson 2002). Being a part of the legume family, chickpeas very closely the protein nature of
soybeans (Friedman 1996) and the secondary compounds that inhibit trypsin and chymotrypsin
in the small intestine (Bampidis et al. 2011). Efficient utilization of chickpeas should be in
ruminant animals due to the cost of processing and effectively eliminating secondary compounds
for monogastric consumption.
Gilbery et al. (2007) found cattle fed diets that had corn and canola meal replaced with
chickpeas had a higher body weight, average daily gain, and dry matter intake. The palatability
of chickpeas is responsible for the strong correlation in efficiency. Chickpeas should be added to
rations that require high levels of intake (increase the palatability) or that are nutritionally dense.
Cattle that are able to consume more nutritionally dense feed will be able to ingest more nutrients
thus are more efficient. According to Anderson (2002), chickpeas are highly important in diets

of high stress animals, such as weaned beef calves, and should be incorporated to avoid nutrient
deficiencies, maintain a strong immune system, and to jump start their efficiency post-weaning.
Compared to corn, chickpeas contain a greater proportion of crude protein both
undegradable intake protein and degradable intake protein due to the lower starch content
(Gilbery et al. 2007). A higher percentage of total crude protein provides a better predictor and
understanding of the amount and quality of protein the animal is receiving. However, some
protein will still be unused when fed raw because of the trypsin and chymotrypsin inhibitors
(Mustafa et al. 2000). Mustafa et al. (2000) found heat treated chickpeas have a higher ruminal
escape protein.
The low starch content in chickpeas is responsible for the slightly lower ruminal pH and
acetate levels, but are still within reasonable levels (Gilbery 2007). The relatively lower pH
generates a ruminal environment that works to deactivate the secondary compounds, thus aiding
in protein digestion and absorption (Bampidis 2011).
Chickpeas, when economically feasible, are an easy feed management implementation to
use in growing and finishing beef cattle. They have a comparable energy level to that of corn and
have three times as much protein. In addition, chickpeas palatability results in an increased
intake. The producer is able to incorporate more nutrients per mouthful at a higher frequency by
adding chickpeas to the ration. In weaned and growing beef cattle (stressed animals),
maintaining healthy ruminal function is accomplished through slower fermentation protein
requirements for growth are met (Anderson 2002). The low starch content lower the ruminal pH
enough to slow fermentation down. In growing animals, high protein supplementation is critical
to maximize genetic potential.

References
Anderson, V., 2002. Field peas as feed for livestock. Northern Pulse Growers Association.
http://www.northernpulse.com/feed/field-peas-in-livestock-diets/default.asp?ID=445

Bampidis, V.A. and Christodoulou, V., 2011. Chickpeas (Cicer arietinum L.) in animal nutrition:
A review. Animal Feed Science and Technology (168), 1-20.

Gilbery, T.C., Lardy, G.P., Soto-Navarro, S.A., Bauer, M.L., and Anderson, V.L., 2007. Effect of
field peas, chickpeas, and lentils on rumen fermentation, digestion, microbial protein synthesis,
and feedlot performance in receiving diets for beef cattle. Journal of Animal Science (85) 30453053.

Heuze, V., Tran, G., Boudon, A., Bastianelli, D., Lebas, F., 2015. Chickpea (Cicer arietinum).
Feedipedia, a programme by INRA, CIRAD, AFZ and FAO. http://www.fedipedia.org/node/319.
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Miller, P.R., B.G. McConkey, G.W. Clayton, S.A. Brandt, J.A. Staricka, A.M. Johnston, G.P.
Lafond, B.G. Schatz, D.D. Baltensperger and K.E. Neill. 2002. Pulse crop adaptation in the
northern Great Plains. Agron. J. 94: 261-272.

Mustafa, A.F., Thacker, P.A., McKinnon, J.J., Christensen, D.A., and Racz, V.J., 2000.
Nutritional value of feed grade chickpeas for ruminants and pigs. Journal of the Science of Food
and Agriculture (80), 1581-1588.