Abstract
The extruded full fat soybean (EFFSB) may be used in diet to satisfy the energy and protein requirements of fast growing broiler chickens. The main and interaction effects of three extrusion temperatures and two dietary levels of FFSB were studied on the performance, physiological enzymes and blood metabolites of broiler chickens from 0 to 42 days. The batches of full fat soybean (FFSB) were wet extruded at three temperatures (145, 155 and 165°C, respectively) for 15 s. 240 day-old Ross 308 male broiler chicks were divided and placed in 24 pens. Six starter, grower and finisher diets were provided in a 2 × 3 factorial design with two dietary levels of EFFSB (7.5 and 15%) and three extrusion temperatures (145, 155 and 165°C). The extrusion temperatures did not have significant effect on feed intake (FI), body weight gain (WG) and feed conversion ratio (FCR) of chickens during each and whole period, but the inclusion rate of EFFSB had significant (P 0.05) during each and whole period. It is concluded that blood metabolites and broiler performance were not affected (P>0.05) with extrusion temperature from 145 to 165°C, but increasing dietary levels of EFFSB from 7.5 to 15%, affected (P<0.05) negatively the growth rate of chicks. Key words: Full fat soybean extrusion, temperature, broiler performance, blood metabolites.
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