The primary use for field peas is as animal feed, particularly swine diets, where they are an economical source of energy and protein. The palatability of peas is a signifi cant concern because it limits the use of this valuable ingredient. In this project, we studied the palatability of peas in swine diets. Our results show that peas used did not cause aversion in pigs, even when inclusion rates were as high as 60%. Pea diets did not cause a taste or post-ingestive aversion, and resulted in consumption levels equivalent to those for soybean meal diets.

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