Abstract
Laying hens (56 weeks old) were fed for 8 weeks on diets containing 15.5% of full-fat soybeans steamed for 0, 5, 10 or 20 minutes. Average feed intake and egg production increased, with increase in length of steaming. Feed per dozen eggs decreased with the increase of time of steaming dietary full-fat soybeans (P<0.05). However, there was no significant effect of the dietary treatments on egg weight. Increasing the time of steaming dietary soybeans improved the retention of both protein and fat. It is concluded that steaming of soybeans did alleviate the problems associated with the feeding of raw soybeans.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
