Combining alternative processing methods for European soybeans to be used in broiler diets

Sakkas, Panagiotis; Royer, Eric; Smith, S. K.; Oikeh, Idieberagnoise; Kyriazakis, Ι.

doi:10.1016/j.anifeedsci.2019.03.010

Cited by 10 publications

(9 citation statements)

References 23 publications

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“…This finding has also been supported by several studies and is in agreement with the recommended TIA of 3-4 g/kg [5,[8][9][10][11]. Tolerances for higher TIA, as demonstrated in other studies, could not be confirmed [12,13]. The hypothesis that TIA is the most relevant factor causing growth depression can be supported by increased pancreas weight and has been proposed by other researchers [5,14].…”

Section: Discussionsupporting

confidence: 80%

“…According to the studies undertaken, trypsin inhibitor activity (TIA) of soybeans must be reduced to 3-4 g/kg to ensure optimal animal growth. However, findings of individual studies revealed quantities other than the recommended TIA of 3-4 g/kg to be acceptable-lower or higher-emphasizing the fact that properties other than trypsin inhibitors also contribute to soybean´s feeding suitability [5,12,13]. A plurality of methods is used to minimize TIA, such as extrusion [14], roasting over direct fire [15], heated air or by infrared radiation [16].…”

Section: Introductionmentioning

confidence: 99%

“…Owing to these factors and experiences, local and decentral processing plants have been challenged by the high variability of nutrients in raw soybeans, as they may in turn affect optimum processing conditions needed to ensure a highly digestible feed compound [19,20]. Besides processing temperature and time, factors such as moisture, bean or particle size, dehulling and the presence of reducing substances interact with the soybean´s response to heat [13,[21][22][23][24]. Useful indicators have thus been sought to assess the influence of thermal processing on the protein quality of soybean products.…”

Section: Introductionmentioning

confidence: 99%

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Interaction of Soybean Varieties and Heat Treatments and Its Effect on Growth Performance and Nutrient Digestibility in Broiler Chickens

Hemetsberger

Hauser

Domig

et al. 2021

Animals

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As production of European soybeans is expected to grow, optimal processing conditions need to be ensured for small and heterogeneous batches of soybeans. The effect of different soybean varieties, as well as heat treatments, on the growth performance and nutrient digestibility in broiler chickens was investigated. Two varieties, regarded as heat stable and heat labile after preliminary experiments, were partially de-oiled and thermally processed at 110 °C for 20 min and 120 °C for 20 min. The resulting soybean cakes were integrated into a mash diet and subjected to a 36-day long feeding experiment. A total of 336 one-day-old broiler chickens were divided into 24 pens, resulting in 6 replicates per treatment. With application of the 110 °C treatment, analysis of soybean cakes showed that the commonly required reduction in trypsin inhibitor activity (TIA) was only reached with one soybean variety. The higher processing temperature of 120 °C ensured sufficient TIA reductions in both soybean varieties. Elevated TIA concentrations resulted in decreased growth performances (p < 0.05) of the chickens, whereas no negative effect from overheating on growth performance appeared. Total-tract nitrogen retention (p < 0.05) and pre-caecal digestibility of several amino acids (p < 0.10) decreased with higher processing temperatures but had no negative effects on growth performance. In conclusion, the results indicate that processing conditions adjusted to the different varieties are essential to ensure optimal product quality.

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Section: Discussionsupporting

confidence: 80%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Interaction of Soybean Varieties and Heat Treatments and Its Effect on Growth Performance and Nutrient Digestibility in Broiler Chickens

Hemetsberger

Hauser

Domig

et al. 2021

Animals

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“…Feed producers have been improving their technical potential of heating and pressure-thermal processing of imported and domestic soybean seeds [6][7][8][9][10][11]. Processing of soybean seeds for consumption results in multiple products that can be used in animal nutrition, i.e., soybean meal (from dehulled seeds, with different particle size, extracted, expelled), soybean expeller cake, soybean oil, extruded full-fat soybean, isolated soybean protein, and soybean hull [1,8,9,11,12]. All these products differ in terms of the content of nutrients and thus can be fed to different species of animals [11,13,14].…”

Section: Introductionmentioning

confidence: 99%

Efficiency of Soybean Products in Broiler Chicken Nutrition

Janocha

Milczarek

Pietrusiak

et al. 2022

Animals

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The study aimed to determine the overall effect of replacing soybean meal completely with soybean expeller cake or extruded full-fat soybean in feed rations for broiler chickens on their carcass composition and meat quality. The experiment involved one hundred and twenty Ross 308 broiler chickens randomly allocated to three equinumerous groups (SBM, SEC, EFS). Each group was divided into five subgroups—each consisting of eight birds of both sexes (1:1). From Day 1 to Day 21 of life the birds were fed with loose starter rations, and from Day 22 to Day 42 they were fed grower rations based on a wheat meal, protein products and mineral and vitamin admixtures. The experimental factor was a protein raw material comprising: SBM group—soybean meal from GM (genetically modified) seeds, SEC—soybean expeller cake from n-GM seeds, and EFS—extruded full-fat soybean from n-GM seeds. The experimental diets were isocaloric and isonitrogenous. It was demonstrated that replacing soybean meal with SEC or EFS in feed rations for broiler chickens led to a significant (p < 0.05) weight gain on Day 42 of rearing by 4.57% and 2.88%, respectively. The chickens fed diets with EFS had worse (more than 4.14%) feed conversion rate (FCR) in comparison to the others (p < 0.05). Broiler chickens from the SBM and SEC groups showed a higher share of breast and leg muscles (by 4.74% and 7.54%) and a lower share of abdominal fat (by 31.1%) and skin with subcutaneous fat (by 18.8% and 13.4%) in comparison with birds from the EFS group (p < 0.05). The highest content of intramuscular fat with the best fatty acids profile was determined in the muscles of birds fed with diets containing EFS, while the muscles of chickens receiving SEC scored the highest. The results provide grounds for recommending SEC in broiler chicken nutrition as it allowed for obtaining the best production and slaughter results, whereas—from the point of view of the human diet—EFS should be recommended since it best modified the lipid fraction of muscles.

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“…Previous genetic selection has aimed at increasing growth rate, improving carcass traits, such as reduced fatness, and improving the reproductive performance of sows (Knap and Rauw, 2009). In addition, much research has focused on the use of more sustainable feeding strategies, such as the use of home grown protein sources (Mordenti et al, 2012;Rauw et al, 2020;Sakkas et al, 2019) and enhancing the management of animals, for example through the introduction of precision feeding (Pomar and Remus, 2019). However, this paper hypothesises that previous breeding goals of improving economic outcomes have already contributed to reductions in the environmental impacts of pig systems.…”

Section: Introductionmentioning

confidence: 99%

Changes in the environmental impacts of pig production systems in Great Britain over the last 18 years

Ottosen

Mackenzie

Filipe

et al. 2021

Agricultural Systems

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Combining alternative processing methods for European soybeans to be used in broiler diets

Cited by 10 publications

References 23 publications

Interaction of Soybean Varieties and Heat Treatments and Its Effect on Growth Performance and Nutrient Digestibility in Broiler Chickens

Interaction of Soybean Varieties and Heat Treatments and Its Effect on Growth Performance and Nutrient Digestibility in Broiler Chickens

Efficiency of Soybean Products in Broiler Chicken Nutrition

Changes in the environmental impacts of pig production systems in Great Britain over the last 18 years

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