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

If Lehmali,Ma Jafari

doi:10.1590/1806-9061-2019-1099

If Lehmali, Ma Jafari

Open Access

https://doi.org/10.1590/1806-9061-2019-1099

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Abstract

ABSTRACT 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.

Highlights

The world production of processed feed is about one billion tons per year
The effect of soybean variety was significant on crude protein, crude fiber, and phosphorus (p
The effect of processing methods was significant on dry matter, crude fiber, and phosphorus (p

Summary

Introduction

The world production of processed feed is about one billion tons per year. A large part of the feed is processed in a form or another. Even if the complete feed is not produced, many feed components are processed using feed processing techniques before the feed is consumed. Maybe feed ingredients are processed by thermal method to reduce the effect of the anti-nutritional factors, but heating effects on energy and nutrient digestibility may be negative or positive (Herkelman et al, 1992). Examples of processing techniques include expander processing, pelleting, and extrusion (Lundblad et al, 2011). The soybean is by far the most important oilseed crop in the world. Soybean is used as a protein source in animal feed (Garnsworthy and Wiseman, 2009). There are important points in the use of full-fat soybeans in chicken rations. Other than eliminating the oil extraction cost, the high-energy rations can be formulated (Simovic et al, 1972)

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