Desempenho de frangos de corte nas fases de crescimento e final alimentados com rações contendo soja integral extrusada em diferentes temperaturas

Oliveira, Francisco Nairson de; Costa, Fernando Guilherme Perazzo; Silva, José Humberto Vilar da; Brandão, Patrícia Araújo; Júnior, Valene da Silva Amarante; Nascimento, Germano Augusto Jerônimo do; Barros, Leilane Rocha

doi:10.1590/s1516-35982005000600019

Cited by 4 publications

(1 citation statement)

References 10 publications

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“…Ao avaliarem o efeito do processamento de extrusão em grãos de soja, Oliveira et al (2005) verificaram que a temperatura de 125 a 140 o C pode ser adotada, visando à utilização do grão extrusado em rações para frangos de corte na fase de crescimento (22 a 35 dias) sem causar prejuízos no desempenho das aves.…”

Section: Resultsunclassified

Processed whole grain and soybean byproducts in diets for broiler chickens

Costa

Figueirêdo

Filho

et al. 2015

Revista Ciência Agronômica

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RESUMO -Objetivou-se avaliar o desempenho, rendimentos de carcaça e cortes nobres, porcentagem de gordura abdominal e viabilidade econômica em rações para frangos de corte no período de 22 a 42 dias de idade, alimentados com dietas contendo óleo de soja degomado, soja integral extrusada e soja semi-integral extrusada. Foram utilizados 360 frangos de corte, em um delineamento inteiramente casualizado, com quatro tratamentos (ração controle; ração com adição de óleo de soja degomado; ração com adição de soja integral extrusada; ração contendo soja semi-integral extrusada), cinco repetições e 18 aves por boxe. Na fase de 22 a 33 dias de idade, as aves alimentadas com rações contendo soja semiintegral extrusada, apresentaram o menor ganho de peso e índice de eficiência produtiva. No período de 22 a 42 dias de idade, aquelas que receberam a ração controle e ração contendo óleo de soja degomado obtiveram melhor conversão alimentar. Aos 42 dias de idade, os frangos alimentados com a ração controle, tiveram maiores pesos absolutos da carcaça e menor porcentagem de gordura abdominal. Em rações para frangos de corte no período de 22 a 42 dias de idade, a utilização da soja integral extrusada aumenta a gordura abdominal, e a soja semi-integral extrusada prejudica a conversão alimentar, com menor peso absoluto de carcaça e margem bruta. O uso do óleo de soja degomado proporciona melhor conversão alimentar e menor custo de produção das aves, o que viabiliza sua inclusão em rações para estes animais.Palavras-chave: Avicultura. Extrusão. Óleo.ABSTRACT -This study aimed to evaluate the performance, carcass and prime-cut yield, percentage of abdominal fat and economic viability of feed for broiler chickens, for a period of from 22 to 42 days of age, fed diets containing degummed soybean oil, extruded whole soybean and extruded semi-whole soybean. Three hundred and sixty broilers were used in a completely randomised design with four treatments (control feed; feed with added degummed soybean oil; feed with added extruded whole soybean, feed containing extruded semi-whole soybean), five replications and 18 birds per pen. From 22 to 33 days of age, birds which were fed diets containing extruded semi-whole soybean showed the lowest weight gain and productive efficiency index. From 22 to 42 days of age, those who received the control diet and the diet containing degummed soybean oil achieved better feed conversion. At 42 days of age, the chickens fed the control diet had higher absolute carcass weight and a lower percentage of abdominal fat. In diets for broilers from 22 to 42 days of age, the use of extruded whole soybean increases abdominal fat, while extruded semi-whole soybean affects feed conversion, with a lower absolute carcass weight and lower gross margin. The use of degummed soybean oil results in better feed conversion and lower bird production costs, making it viable for inclusion in diets for these animals.

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Section: Resultsunclassified

Processed whole grain and soybean byproducts in diets for broiler chickens

Costa

Figueirêdo

Filho

et al. 2015

Revista Ciência Agronômica

View full text Add to dashboard Cite

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Influence of various methods of processing soybeans on protein digestibility and reduction of nitrogen deposits in the natural environment – a review

Asghar,

Sajid,

Wilk

et al. 2024

Annals of Animal Science

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Soybean meal (SBM) is a significant source of protein for poultry due to its high concentration of protein and amino acids profile. The primary objective of SBM processing is the reduction and deactivation of anti-nutritional factors (ANFs) to enhance nutrient digestibility. However, eliminating ANFs does not necessarily correlate with increased protein and amino acid content. Several processing methods, such as soaking, cooking, and commercial techniques, improve SBM protein digestibility. To sustain feeding qualities, soybeans must undergo heating to remove inherent chemicals that interfering with poultry digestion. However, both under and over-processing can impair meal digestibility. Extrusion heating significantly contributes to protein and starch digestibility while reducing certain ANFs. Thermomechanical and enzyme-assisted procedures reduce heat-resistant proteins more efficiently than extraction methods, producing soy protein concentrate (SPC) and fermentation. These techniques reduce ANFs in SBM, activating digestive enzymes and alleviating digestive tract pressure, leading to decreased endogenous protein deficits. Exogenous enzyme supplementation is a biotechnological approach for enhancing the nutritional content of SBM and certain other protein-rich products. However, different processing methods not only affect protein digestibility but also impact poultry production, gastrointestinal health, and the environment due to higher nitrogen excrement. Ammonia (NH3) emissions, are a significant environmental concern in chicken farming, resulting from uric acid production during protein consumption. It has a negative impact on the environment and the health of birds/humans. This review investigates the impact of several processing techniques on the digestibility of SBM protein and the reduction of N2 regarding one health concept. Future research should focus on identifying optimal processing methods maximizing protein digestibility while minimizing environmental nitrogen impacts.

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Influence of Conditioning and Expansion Characteristics on the Apparent Metabolizable Energy and Standardized Ileal Amino Acid Digestibility of Full-Fat Soybeans for Broilers

Abdollahi

Wiltafsky-Martin

Zaefarian

et al. 2022

Animals

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This study investigated the influence of short-term and long-term conditioning and expansion on the nitrogen-corrected apparent metabolizable energy (AMEn) and standardized ileal digestibility (SID) of amino acids (AA) in full-fat soybeans (FFSB) for broilers. A batch of raw soybeans was used to manufacture 10 FFSB products (T0 to T9) by applying various combinations of conditioning and expansion. The AMEn and SID AA of FFSB were determined by difference and direct methods, respectively. All heat treatments increased (p < 0.001) the AMEn compared to raw FFSB. The sample subjected to long-term conditioning at 100 °C for 6 min and expansion at 18 kWh/t (T5) supported 3.88 MJ/kg higher AMEn than the raw FFSB. Raw FFSB had the poorest (p < 0.05) AA digestibility. Among the heat-treated samples, the highest (p < 0.05) SID AA was recorded for T5. The results demonstrated that the long-term conditioning of FFSB at 100 °C for 6 min prior to expansion with 18 kWh/t specific energy input enhanced metabolizable energy and SID AA. Further increases in conditioning time from 6 to 9 min or expansion of specific energy input from 18 to 28 kWh/t did not yield additional benefits to energy utilization and AA digestibility of FFSB.

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Desempenho de frangos de corte nas fases de crescimento e final alimentados com rações contendo soja integral extrusada em diferentes temperaturas

Cited by 4 publications

References 10 publications

Processed whole grain and soybean byproducts in diets for broiler chickens

Processed whole grain and soybean byproducts in diets for broiler chickens

Influence of various methods of processing soybeans on protein digestibility and reduction of nitrogen deposits in the natural environment – a review

Influence of Conditioning and Expansion Characteristics on the Apparent Metabolizable Energy and Standardized Ileal Amino Acid Digestibility of Full-Fat Soybeans for Broilers

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