Metabolizable energy and amino acid digestibility of soybean cake subjected to different dry extrusion temperatures for broilers

Marcos Fabio De Lima,Leonardo Willian De Freitas,Augusto Vidal Da Costa Gomes,Cristina Amorim Ribeiro De Lima,Felipe Dilelis

doi:10.1590/rbz4720180057

Abstract

ABSTRACT Two experiments were conducted to evaluate the apparent metabolizable energy (AME), nitrogen-corrected apparent metabolizable energy (AMEn), and standardized ileal amino acid digestibility coefficient (SIDC) of extruded soybean cake (ESC) at four different extrusion temperatures: 90, 100, 110, and 120 °C. In experiment 1, 300 male broilers were randomly distributed into four treatments (600 g kg−1 reference diet + 400 g kg−1 of SBC at different extrusion temperatures) + reference diet, with six replicates of 10 birds. A metabolic assay [...]

Highlights

Anti-nutritional factors, such as trypsin inhibitors (TI), can limit the use of soybean, because dietary TI bind to pancreatic digestive enzymes, leading to reduced nitrogen and amino acid (AA) digestibility (Palliyeguru et al, 2011)
The results of the present study showed that apparent metabolizable energy (AME) and apparent metabolizable energy (AMEn) of soybean cake were influenced by extrusuion temperatures (Table 1)
A quadratic effect (P

Summary

Introduction

Anti-nutritional factors, such as trypsin inhibitors (TI), can limit the use of soybean, because dietary TI bind to pancreatic digestive enzymes, leading to reduced nitrogen and amino acid (AA) digestibility (Palliyeguru et al, 2011). Multi-functional, and combined thermal-mechanical process that can gelatinize starch and inactivate a-amylase inhibitors, trypsin, chymotrypsin, and hemagglutinin activity (Nikmaram et al, 2017). The different types of soybean processing confer different nutritional characteristics for birds, especially with respect to amino acid digestibility, since lysine, threonine, and methionine are especially sensitive to dry heating (Café et al, 2000) and mainly in the metabolizable energy contents of the extruded soybeans (Freitas et al, 2005). Large variations in nutritional values have been described for extruded soybeans (Costa et al, 2013), mainly due to the lack of standardization in the thermal processing used by the manufacturers (Nunes et al, 2015)

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