Abstract
Full-fat soyabeans (FFSB) intended for use in monogastric nutrition need to undergo heat treatment so that present anti-nutritional factors can be inactivated. Under- or over-treatment will decrease the level of amino acids available to the animal. In this study, the slope-ratio technique was used in two trials with broilers for determining the optimum treatment temperature for soyabeans. Average daily weight gain (ADWG) and feed conversion efficiency (FCE) were used as response parameters. The optimum temperature for dry extrusion of FFSB was 144 °C for Trial 1 and 138 °C for Trial 2. Similar temperature values were generated by both ADWG and FCE. Either one can therefore be used as response parameter for determining the optimal heat treatment conditions of FFSB for use in poultry feeding.
Highlights
Full-fat soyabeans (FFSB) contain anti-nutritional factors (ANFs) which limit their use in monogastric diets (Monari, 1996)
The maximum values of the curves were determined by finding the point where the slope of the differential is equal to zero and were considered as the optimal temperatures for dry extrusion of full-fat soyabean for use in poultry feeding (Table 3)
The optimum temperature for dry extrusion of full-fat soyabean for use in poultry feeding was about 144 °C for Trial 1 and about 138 °C for Trial 2. This is in line with the results of Ruiz et al (2004) who established in a trial with broilers fed extruded FFSB, that the body weight gain and feed conversion ratio were best for treatment temperatures between 126 °C and 140 °C, while Palic et al (2008) found best temperature range to be between 135 °C and 145 °C
Summary
Full-fat soyabeans (FFSB) contain anti-nutritional factors (ANFs) which limit their use in monogastric diets (Monari, 1996). Overtreatment will damage the protein and decrease amino acid availability (Vohra & Kratzer, 1991). There is an optimum treatment temperature for each type of heat treatment, where the ANFs are sufficiently removed without damage to reactive amino acids. Lee & Garlich (1992) suggested that heating conditions (time and temperature) in a toaster of 50% more than the optimum will not affect amino acid availability in broiler diets. Clarke & Wiseman (2005) found that factors other than trypsin inhibitor activity affect amino acid digestibility. The aim of this study was to find a method sensitive enough to determine the optimum treatment temperature of soyabeans processed by dry extrusion
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