The effect of raw and roasted soybeans on intestinal health, diet digestibility, and pancreas weight of broilers

Rocha, Chayane da; Durau, J. F.; Barrilli, L. N. E.; Dahlke, Fabiano; Maiorka, Paulo César; Maiorka, Alex

doi:10.3382/japr.2013-00829

Cited by 30 publications

(26 citation statements)

References 30 publications

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“…The AID and SID of most dispensable and indispensable amino acids assessed at d 24 were significantly reduced by increasing inclusion level of RFFS. These results are in contrast with those of Frikha et al [ 53 ] who reported that the SID of CP and lysine in broilers was increased at day 21 due to the inclusion of soybeans with high KOH and TIA values. The current results are supported by other researchers [ 54 ] who reported a reduction on the apparent digestibility of nutrients when raw soybean meal was fed to broiler chicks.…”

Section: Discussioncontrasting

confidence: 99%

Apparent and standardized ileal nutrient digestibility of broiler diets containing varying levels of raw full-fat soybean and microbial protease

Erdaw

Perez-Maldonado²,

Iji

2017

J Anim Sci Technol

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BackgroundAlthough soybean meal (SBM) is excellent source of protein in diets for poultry, it is sometimes inaccessible, costly and fluctuates in supply. The SBM can partially be replaced by full-fat SBM, but the meals prepared from raw full-fat soybean contain antinutritional factors. To avoid the risk of antinutritional factors, heat treatment is always advisable, but either excessive or under heating the soybean could negatively affect the quality. However, the potential for further improvement of SBM by supplementing with microbial enzymes has been suggested by many researchers. The objective of this study was to evaluate the performance and ileal nutrient digestibility of birds fed on diets containing raw soybeans and supplemented with microbial protease.MethodsA 3 × 2 factorial, involving 3 levels of raw full-fat soybean (RFFS; 0, 45 or 75 g/kg of diet) and 2 levels of protease (0 or 15,000 PROT/kg) was used. The birds were raised in a climate-controlled room. A nitrogen-free diet was also offered to a reference group from day 19 to 24 to determine protein and amino acid flow at the terminal ileum and calculate the standardized ileal digestibility of nutrients. On days 10, 24 and 35, body weight and feed leftover were recorded to calculate the body weight gain (BWG), feed intake (FI) and feed conversion ratio (FCR). On day 24, samples of ileal digesta were collected at least from two birds per replicate.ResultsWhen RFFS was increased from 0 to 75 g/kg of diet, the content of trypsin inhibitors was increased from 1747 to 10,193 trypsin inhibitors unit (TIU)/g of diets, and feed consumption of birds was also reduced (P < 0.05). Increasing RFFS level reduced the BWG from hatch 0 to 10 d (P < 0.01) and hatch to 24 d (P < 0.05). The BWG of birds from hatch to 35 was not significantly (P = 0.07) affected.Feed intake was also reduced (P < 0.05) during 0 to 35 d. However, protease supplementation improved (P < 0.05) the BWG and FCR during 0 to 24 d. Rising levels of RFFS increased the weight of pancreas (P < 0.001) and small intestine (P < 0.001) at day 24. Except for methionine, apparent and the corresponding standardized ileal digestibility of CP and AA were reduced (P < 0.01) by increasing levels of RFFS in diets.ConclusionThis study showed that some commercial SBM could be replaced by RFFS in broiler diets, without markedly compromising productivity. The AID and SID of CP and lysine were slightly improved by dietary supplementation of microbial protease.

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Section: Discussioncontrasting

confidence: 99%

Apparent and standardized ileal nutrient digestibility of broiler diets containing varying levels of raw full-fat soybean and microbial protease

Erdaw

Perez-Maldonado²,

Iji

2017

J Anim Sci Technol

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“…Interaction effect of soybean variety and processing methods was significant on dry matter, crude protein, and ether extract (p<0.05) ( Table 3). The results of a study on broiler chickens showed that the apparent digestibility of nutrients was affected by the dietary treatments in raw and roasted soybeans (Rocha et al, 2014), that was consistent with the results of this study. Parsons et al (1992) evaluated the effects of over-heating on the availability of soybean meal amino acids in broilers and found that the true digestibility of several amino acids decreased as autoclaving time increased from 0 to 40 min.…”

Section: Effect Of Different Thermal and Non-thermal Processing Methosupporting

confidence: 91%

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

Lehmali

Jafari

2019

Braz. J. Poult. Sci.

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The aim of this research was to study the effect of thermal and non-thermal processing methods on chemical composition, quality indicators and apparent digestibility of soybean nutrients. For this, four processing methods (unprocessed, extruded, thermal, and gamma radiation) were applied on two soybean varieties (Katol & Caspian). Rations were formulated based on kinds of soybean (processed and unprocessed). The experiment was continued using 600 male Ross broiler chickens during 3 feeding phases (starter, grower, and finisher). Traits were measured and analyzed with the Lsmeans procedure by SAS software. The results showed the interaction effects of soybean varieties and processing methods were significant on the crude fiber, calcium, and phosphorus (p<0.05). The effect of soybean variety was significant on the crude protein, crude fiber, and phosphorus (p<0.05). Also, the effect of processing methods was significant on the dry matter, crude fiber, and phosphorus (p<0.05). The effect of soybean variety, processing methods, and their interaction were significant on urease activity, KOH protein solubility, and Protein dispersibility index (p<0.05). The results of the current study showed that the best soybean variety and the processing method is the Caspian and thermal, respectively.

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“…However, the presence of some antinutritional factors in FFSB, such as protease inhibitors (particularly trypsin and chymotrypsin), lectins, allergenic proteins, saponins, protein-protein interaction as well as the Mailard reaction at the thermal processing of fresh grain, change the use of nutrients by broilers and limit their use in diet formulation (Valencia et al, 2009;Rocha et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Metabolizable energy and digestible amino acids of full-fat soybean without or with protease supplementation in diets for broilers

et al. 2016

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Two experiments were carried out to determine the energy values and the true ileal digestibility of amino acids of nine toasted full-fat soybeans (FFSB), without or with the addition of monocomponent protease. In the first experiment, to determine the energy values, the method of excreta collection was used with 1120 broiler chicks at 14 days old, distributed in randomized blocks in a 10x2 factorial arrangement with nine full-fat soybeans (30% included) plus a control diet (70%) without or with the addition of protease, totaling 20 treatments with 8 replicates and 7 birds per cage. In the second experiment, 1120 broiler chickens from 24 to 28 days of age were distributed in randomized blocks in a 10x2 factor arrangement, with nine full-fat soybeans (40% included) + a protein free diet (60%), without or with the addition of protease, totaling 20 treatments with 8 replicates and 7 birds per cage. Ileal digesta collection was used to determine the true digestibility coefficients and the digestible amino acid content of full-fat soybean. The average values of nitrogen-corrected apparent metabolizable energy (AMEn) and their respective metabolization coefficients (CAMEn) were 3207 kcal/kg and 62.57%, respectively. The average values of digestibility coefficients of crude protein and essential and nonessential amino acids were 86.79, 87.90 and 84.34%, respectively. The inclusion of protease improved (P<0.05) all evaluated parameters. Therefore, its use is recommended in diets containing full-fat soybeans for broiler chickens.Index terms: Digestibility coefficients; metabolizability; monocomponent enzyme. RESUMOForam realizados dois experimentos para determinar os valores energéticos e os coeficientes de digestibilidade ileal verdadeiros de aminoácidos de nove sojas integrais tostadas, sem ou com a adição de protease monocomponente. No primeiro experimento, para a determinação dos valores energéticos, foi utilizado o método de coleta total de excretas, com 1120 pintos de corte com 14 dias de idade, distribuídos em blocos casualizados, em arranjo fatorial 10x2, com nove sojas integrais (30% de inclusão) + uma ração referência (70%), sem ou com adição de protease, totalizando 20 tratamentos, com 8 repetições e 7 aves por gaiola. No segundo experimento foram utilizados 1120 frangos dos 24 aos 28 dias de idade, distribuídos em blocos casualizados, em arranjo fatorial 10x2, com nove sojas integrais (40% de inclusão) + uma ração isenta de proteína (60%), sem ou com adição de protease, totalizando 20 tratamentos, com 8 repetições e 7 aves por gaiola. A coleta da digesta ileal foi utilizada para determinar os coeficientes de digestibilidade verdadeiros e o teor de aminoácidos digestíveis da soja integral. Os valores médios de energia metabolizável aparente corrigida para balanço de nitrogênio (EMAn) e o seu respectivo coeficiente de metabolizabilidade (CEMAn) foram de 3207 kcal/kg e 62,57%, respectivamente. Os valores médios dos coeficientes de digestibilidade da proteína bruta e dos aminoácidos, essenciais e não essen...

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The effect of raw and roasted soybeans on intestinal health, diet digestibility, and pancreas weight of broilers

Cited by 30 publications

References 30 publications

Apparent and standardized ileal nutrient digestibility of broiler diets containing varying levels of raw full-fat soybean and microbial protease

Apparent and standardized ileal nutrient digestibility of broiler diets containing varying levels of raw full-fat soybean and microbial protease

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

Metabolizable energy and digestible amino acids of full-fat soybean without or with protease supplementation in diets for broilers

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