Replacement of soybean meal with roasted full-fat soybeans from high-protein or conventional cultivars in diets for broiler chickens

Abstract

Hamilton, R. M. G. and McNiven, M. A. 2000. Replacement of soybean meal with roasted full-fat soybeans from high-protein or conventional cultivars in diets for broiler chickens. Can. J. Anim. Sci. 80: [483][484][485][486][487][488]. The effects were examined of replacing part or all of the soybean meal in the starter and finisher diets for male broiler chickens with ground, roasted, full-fat soybeans from either a high-protein (AC Proteus) or conventional (Baron) cultivar. The starter (1-21 d) and finisher (22-36 d) diets were formulated by replacing, on an isonitrogenous basis, part or all of the soybean meal in the barley-wheat-based control diets with the roasted soybeans. Digestibility of dry matter, corrected nitrogen and energy were estimated by an index method for the last 2 d of the starter and grower periods. Soybean level influenced body weight gains directly in a quadratic manner, and feed intakes or feed conversions by inversely linear relationships (P < 0.05 and P < 0.01) during the starter period. Performance during the finisher period or during the entire growth period was not influenced (P > 0.05) by dietary soybean source. Dry matter and energy digestibilities at both 21 and 35 d, and nitrogen at 35 d were affected in a quadratic manner (P < 0.05 or P < 0.01) by the soybean level of the diets, whereas, a linear relationship was present for the apparent metabolizable energy (AME) content (P < 0.001). Soybean source had no effect on nutrient utilization, except for dry matter or energy digestibility during the starter period (P < 0.01). In conclusion, the optimal performance should be obtained when the ratio of roasted full-fat soybeans to soybean meal is about 2:1 in the starter feeds for broiler chickens. . L'aliment de démarrage, servi de 1 à 21 j et l'aliment de finition de 22 à 36 j étaient formulés en remplaçant sur une base isoazotée tout ou partie du tourteau dans un régime à base d'orge et de blé par des graines de soja non torréfiées. Nous calculions la digestibilité de la matière sèche (m.s) de l'azote corrigé et de l'énergie par une méthode indicielle dans les deux derniers jours de la phase de démarrage et de celle de finition. La proportion de soja substituée se répercutait directement sur le gain de poids en fonction quadratique et sur l'ingéré ou sur l'indice de consommation en fonction linéaire inverse (P < 0,05 et 0,01) durant la phase de démarrage. La forme de présen-tation du soja n'avait pas d'effet (P > 0,05) sur les performances zootechniques, que ce soit durant la phase d'engraissement ou dans l'ensemble de la durée d'élevage. La digestibilité de la m.s. et de l'énergie à 21 et à 35 j et celle de l'azote à 35 j étaient modulées en fonction quadratique (P < 0,05 ou P < 0,01) par la proportion de soja non dégraissé dans l'aliment, tandis que la EMA (énergie métabolisable apparente) l'était en fonction linéaire (P < 0,001). La forme de présentation du soja, tourteau ou graines non déshuilées, n'avait pas d'effet sur la valorisation des nutriments, sauf celle de la m.s. et de l...

Soybean processing effects on the performance, carcass traits, and blood metabolites of broiler chickens

“…Therefore the presence of antinutritional factors (such as lectins and indigestible oligosaccharides) depressed the growth and FCR in raw soybeans (Parsons et al 2000). The current study results are in agreement with other studies which reported that methods of dry heating extrusion (Kidd et al 2005), cooking (McNaughton and Reece 1980), roasting (Hamilton and McNiven 2000), microwaving (Hafez et al 1983), and infrared (Ebrahimi-Mahmoudabad and Taghinejad-Roudbaneh 2011). Marsman et al (1997) showed that a relatively stable FCR was observed when soybean meal heating process was applied because nutrients are better absorbed in the gastrointestinal tract of broiler chickens.…”

Effect of Different Thermal and Non-Thermal Processing Methods on Chemical Composition, Quality Indicators and Apparent Nutrient Digestibility of Full-Fat Soybean

“…The result of a study showed that roasted full-fat soybeans had no effect on nutrient digestibility of dry matter. crude protein, and crude fiber, which was consistent with the results of this study (Hamilton & McNiven, 2000). The effect of soybean variety, processing methods, and interaction of them were significant on urease activity, KOH protein solubility, and protein dispersibility index (p<0.05) (Table4).…”

Short communication. Effect of soybean meal heat procedures on growth performance of broiler chickens

“…Broiler chickens fed heat-processed SBM are considered, therefore, more eff icient users of food in terms of growth performance, probably due to higher nutrient availability, than those fed raw SBM. Our findings are in line with those of several authors who reported that SBM heat procedures improve the nutritive value and remove ANFs in poultry diets, causing better growth performance of broiler chickens: dry heating (Prachayawarakorn et al, 2006) extrusion (Kidd et al, 2005), cooking (McNaughton & Reece, 1980), roasting (Hamilton & McNiven, 2000), toasting (Huisman & Tolman, 1992), autoclaving (Anderson-Hafermann et al, 1992), microwaving (Hafez et al, 1983) and infrared (Ebrahimi-Mahmoudabad & Taghinejad-Roudbaneh, 2011). Contrasting results have been reported by Waldroup & Cotton (1974) who found similar BWG by broilers fed heat processed full-fat soybeans or SBM containing diets.…”