Response of broiler chicks to dietary full-fat soybeans extruded at different temperatures prior to or after grinding

Animal Feed Science and Technology

Volumn 57, Issue 3, 1996, Pages 239-245

  Leeson, S ^a   Atteh, J O ^a,b  

^a UNIVERSITY OF GUELPH   (Canada)

^b Physics Department   (Nigeria)

Author keywords

Chicken Broiler; Extrusion; Soya bean; Trypsin inhibitors

Indexed keywords

GALLUS GALLUS; GLYCINE MAX; PHASEOLUS (ANGIOSPERM);

EID: 0038971436     PISSN: 03778401     EISSN: None     Source Type: Journal    
DOI: 10.1016/0377-8401(95)00847-0     Document Type: Article

References (22)

1. Association of Official analytical Chemists, 1980. Official methods of the AOAC, Washington, DC, pp. 21.
2. Bray, D.J., 1964. Pancreatic hypertrophy in laying pullets induced by unheated soybean meal. Poult. Sci., 43: 382-384.
3. Carew, L.B., Hill, F.W. and Nesheim, M.C., 1961. The comparative value of heated ground unextracted soybeans and heated dehulled soybean flakes as a source of soybean oil and energy for chicks. J. Am. Oil Chem., 38: 249-253.
4. Fenton, T.W. and Fenton, M., 1979. An improved procedure for determination of chromic oxide in feed and feces. Can. J. Anim. Sci., 59: 631-634.
5. Hamerstrand, G.E., Black, L.T. and Glover, J.D., 1981. Trypsin inhibitors in soy products; Modification of the standard analytical procedure. Cereal Chem., 58: 42-45.
6. Han, H. and Parsons, C.M., 1991. Nutritional evaluation of soybeans varying in trypsin inhibitor content. Poultry Sci., 70: 896-906.
7. Herkelman, K.L., Cromwell, G.L., Cantor, A.H., Stahly, T.S. and Pfeifer, T.W., 1993. Effects of heat treatment on the nutritional value of conventional and low trypsin inhibitor soybeans for chicks. Poultry Sci., 72: 1359-1369.
8. Hill, F.W. and Renner, R., 1963. Effects of heat treatment on the metabolizable energy value of soybeans and extracted soybean flakes for the hen. J. Nutr., 80: 375-380.
9. Kakade, M.L., Hoffa, D.E. and Liener, I.E., 1973. Contribution of trypsin inhibitors to the deleterious effects of unheated soybeans fed to rats. J. Nutr., 103: 1771-1778.
10. Kakade, M.L., Rackis, J.J., McGhee, J. and Puski, G., 1974. Determination of trypsin inhibitor activity of soy products. A collaborative analysis of an improved procedure. Cereal Chem., 51: 376-382.
11. Kouzeh-Kanani, M., Van Zuilichem, D.J., Roozen, J.P. and Pilnik, W., 1981. A modified procedure for low temperature infrared radiation of soybeans. Lebensm-Wiss U-Technol., 14: 242-244.
12. Leeson, S., Atteh, J.O. and Summers, J.D., 1987. Effects of increasing dietary levels of commercial heated soybeans on performance, nutrient retention and carcass quality of broiler chickens. Can. J. Anim. Sci., 67: 821-828.
13. Liener, I.E., 1962. Toxic factors in edible legumes and their elimination. Am. J. Chem. Nutr., 11: 281-298.
14. McNaughton, J.L., Reece, F.N. and Deaton, J.W., 1981. Relationship between color, trypsin inhibitor contents and urease index of soybean meal and effects on broiler performance. Poultry Sci., 60: 393-400.
15. Moran, E.T., Somers, J. and Larmond, E., 1973. Full-fat soybeans for growing and finishing large white turkeys. 1. Live performance and carcass quality. Poultry Sci., 52: 1936-1941.
16. Mustakas, G.C. and Griffin, E.L., 1964. Production and nutritional evaluation of extrusion-cooked full fat soybean flour. J. Am. Oil Chem., 41: 607-614.
17. Pfost, H., 1984. The effects of processing on protein quality and fat stability of full-fat soybeans. Feedstuffs. June 25, p. E-1-E2.
18. Rogler, J.C. and Carrick, C.W., 1964. Studies on raw and heated unextracted soybeans for layers. Poultry Sci., 43: 605-612.
19. Smith, A.K. and Circle, S.J., 1972. Soybeans Chemistry and Technology 1: AVI, Connecticut.
20. Stahlhut, R.W. and Hymowitz, T., 1983. Variation in the low molecular weight proteinase inhibitors of soybeans. Crop Sci., 23: 766-769.
21. Steel, R.G.D. and Torrie, J.H., 1980. Principles and Procedures of Statistics. A Biometrical Approach. 2nd edn., McGraw-Hill, New York.
22. Waldroup, P.W. and Cotton, T.L., 1974. Maximum usage levels of cooked full-fat soybeans in all mash broiler diets. Poultry Sci., 53: 677-680.