Effect of the extrusion process on the amino acid components profile of the broilers diet

Abstract

The paper presents the studies results of the extrusion process effect on changes in the amino acid profile of the diet components for broilers. The amino acid composition of wheat bran was higher in all indicators relative to corn, so there was a predominance in the content of arginine by 77.5 %, lysine-62 %, valine-61.8 %, threonine-53.6 %, glycine-68.5 %, phenylalanine -52.9 %, threonine-53.6 % (p≤0.001), histidine – 60.5 % (p≤0.01). The extrusion of wheat bran led to a quantitative decrease in amino acids, there was a decrease in histidine by-28.95 %, valine-20 %, serine – 17.81 %, lysine-16 %, proline-14.9 %, threonine-10.72 %. At the same time, there was an increase in the concentration of amino acids in corn after extrusion relative to the native form, which was for arginine -80%, histidine -33%, proline–13%, alanine–11%. The concentration of tyrosine, on the contrary, decreased by 20%. At the same time, the extrusion process retained the predominance of the amino acid composition of wheat bran over corn for all the amino acids considered, except methionine.