Full-fat Soybean Research Articles

Evaluation of Oxidative Stability of Full Fat Soybean Flour in Storage and Sensory Quality of Tuo Zaafi-Enriched with Soy Flour as Influenced by Traditional Processing Methods

The oxidative stability of pretreated full-fat soybean flour (FFSF) was evaluated under commercial (Experiment I) and accelerated conditions (Experiment II). In Experiment I, soybeans were pretreated using germination, soaking (24 h), or roasting (110–120 °C), and the dried, milled FFSF was stored for 120 days under commercial storage conditions in two cities in Ghana. Acid value (AV) and peroxide value (PV) were determined. The proximate and sensory quality of Tuo Zaafi, a maize-only dish in northern Ghana enriched with 10–30% of the pretreated FFSF, was assessed. Before storage, all samples had similar PV (1.907–4.305 mEq/kg oil); however, the AV of the germinated sample was higher than that of the unprocessed samples (10.83 vs. 3.13 mgKOH/g oil; p < 0.001). After storage, although AV fluctuated, the PV was similar (2.39–3.74 mEq/kg oil; p = 1.00). Storage location showed no significant differences in terms of AV (4.96–4.97 mgKOH/g oil; p = 0.994), unlike PV (2.07–3.55 mEq/kg oil; p < 0.001). Increasing the levels of the pretreated FFSF in Tuo Zaafi resulted in lower consumer preference scores for all sensory attributes. In Experiment II, FFSF samples (dehulled and nondehulled) prepared from germination, soaking (18 h and 24 h) and roasting were evaluated under accelerated conditions (AC) of controlled temperature (45 ± 0.1 °C) and relative humidity (81 ± 1%) for AV, PV, p-anisidine value (pAV), lipoxygenase activity (LOX), color, and moisture. Pretreatment, condition, time, and their interaction affected the oxidative stability of all FFSF samples (p < 0.001). Roasted samples showed the highest increase in AV and pAV in both storage conditions (p < 0.05). Under room temperature conditions (RTC), the roasted and germinated samples had lower LOX activity (p < 0.05) at the end of storage time compared to that of the controls. In conclusion, germination and soaking reduced oxidation of FFSF, while roasting promotes it, despite its common use.

Classification of Urease Activity in Full-Fat Soybean Production by Extrusion Using Machine Learning Algorithms

Soybean is an important food source that is frequently preferred in animal feeds with its high protein value. However, soybeans contain many bioactive compounds that are antinutritional and/or poisonous. Urease is one of the most important of these. Processes such as extrusion is used to reduce these components' effect. Here, factors such as steam pressure and temperature affect the cooking level of the product. In the case of undercooked soybeans, components that harm animal health preserve their effect, while their nutritional value decreases in case of overcooking. The urease test has been used for many years to evaluate the cooking level of soybean. Here, according to the color change on the product as a result of the test, the cooking level is evaluated by an expert. This process is mostly done manually and is dependent on expert judgment. In this study, a machine learning-based approach has been proposed to evaluate the images of urease test results. Accordingly, samples were taken from the extruder during the processing of full-fat soybean. A data set consisting of over-cooked, well-cooked and undercooked sample images was prepared by performing the urease test. A binary classification process as cooked and undercooked and a classification process with three classes was carried out with four different machine learning models on the data set. In this way, it is aimed to both automate the process and minimize the problems that may arise from expert errors. Classification achievements of 96.57% and 90.29% were achieved, respectively, for two and three class tests with the CNN-LSTM model in 10-fold cross-validation tests.

Application of Apparent Metabolizable Energy versus Nitrogen-Corrected Apparent Metabolizable Energy in Poultry Feed Formulations: A Continuing Conundrum

Simple SummaryDespite some limitations, the metabolizable energy system has been extensively used for describing the available energy in ingredients and for formulating complete poultry feeds. Three methods, namely direct, difference (substitution), and regression, or modifications thereof, have been employed to measure the apparent metabolizable energy (AME) of feeds and ingredients for poultry. The AME of feed ingredients are often corrected for zero nitrogen (N) retention to estimate the N-corrected AME (AMEn). Although the need for N-retention corrections has been intensely debated and challenged ever since the advent of the AME system, no definitive conclusion has been reached and the majority of poultry diets today are formulated to meet the requirements for AMEn rather than AME. There is limited information on the effect of zero N-retention correction on the energy value of major protein sources. The aim of this investigation was to understand the consequences of correction to zero N retention to the energy values of samples of several protein sources differing in protein quality. Based on the data presented herein, correcting AME values to zero N retention for modern fast-growing broilers penalizes the energy value of all major protein sources and is of higher magnitude for ingredients with higher protein quality.In the present investigation, N retention, AME, and AMEn data from six energy evaluation assays, involving four protein sources (soybean meal, full-fat soybean, rapeseed meal and maize distiller’s dried grains with solubles [DDGS]), are reported. The correction for zero N retention, reduced the AME value of soybean meal samples from different origins from 9.9 to 17.8% with increasing N retention. The magnitude of AME penalization in full-fat soybean samples, imposed by zero N correction, increased from 1.90 to 9.64% with increasing N retention. The Δ AME (AME minus AMEn) in rapeseed meal samples increased from 0.70 to 1.09 MJ/kg as N-retention increased. In maize DDGS samples, the correction for zero N retention increased the magnitude of AME penalization from 5.44 to 8.21% with increasing N retention. For all protein sources, positive correlations (p < 0.001; r = 0.831 to 0.991) were observed between the N retention and Δ AME. The present data confirms that correcting AME values to zero N retention for modern broilers penalizes the energy value of protein sources and is of higher magnitude for ingredients with higher protein quality. Feed formulation based on uncorrected AME values could benefit least cost broiler feed formulations and merits further investigation.

The Nutritional Value and Safety of Genetically Unmodified Soybeans and Soybean Feed Products in the Nutrition of Farm Animals

Post-extraction soybean (Glycine max (L.) Merr.) meal is widely used as a basic protein feed for farm animals, especially poultry and pigs. Products made from unmodified soybean seeds are an alternative to imported GMO soybean meal. The aim of the study was to develop feed products from popular European varieties of genetically unmodified soybeans, which can be produced on small and medium-sized farms, and to assess their nutritional value and safety to livestock. The research was conducted on the seeds of three soybean varieties and two types of feed products resulting from thermobaric treatment (extrudate) and oil pressing (soybean press cake). The mould and yeast contamination of domestic seeds was negligible. The thermobaric and pressing treatments lowered the content of fungi by 97%. The products were considered free from mycotoxins. In comparison with full-fat soybean seeds, the protein content in the products was up to 19% higher, and 92% of the total lysine remained available. The products had lower content of antinutritional ingredients (trypsin inhibitors) and the urease activity was reduced by 52–59% and 99%, respectively. The experiment showed that the European genetically unmodified soybean feed products were characterised by good quality, mycotoxicological purity and high nutritional value for farm animals.

Enzyme-Treated Soybean Meal Replacing Extruded Full-Fat Soybean Affects Nitrogen Digestibility, Cecal Fermentation Characteristics and Bacterial Community of Newly Weaned Piglets.

The study investigated the impact of soybean protein from different processing on the performance, dietary nitrogen digestibility, cecal fermentation characteristics, and bacterial community in newly weaned piglets. The piglets were allocated to two dietary treatment and fed with the extruded full-fat soybean diet (EFS group) and enzyme-treated soybean meal diet (ESBM group), respectively. The piglets in ESBM group showed greater nitrogen digestibility and feed efficiency, and lower diarrhea rate in comparison to piglets in EFS group (P < 0.05). Cecal samples from piglets in ESBM group contained greater concentration of acetate, propionate and total SCFAs (P < 0.05), and lower contents of isobutyrate, isovalerate, total BCFAs, NH3-N and putrescine (P < 0.05) than cecal samples from piglets in the EFS group. The cecal samples from piglets in ESBM group contained greater abundances of g_Blautia, g_Coprococcus_3, g_Fusicatenibacter, and g_Bifidobacterium than the cecal sample from piglets in the EFS group, which could promote to protect intestinal health. In summary, enzyme-treated soybean meal may enhance the growth performance of weaned piglets via increasing the dietary nitrogen digestibility, preventing protein fermentation in the hindgut, which shed light on the mechanism in regulating gut health of dietary protein.

COMPREHENSIVE EVALUATION OF SOYBEAN AND SUNFLOWER PROCESSING PRODUCTS

The literature review of the article presents the characteristics of the protein value of plant feed materials, in particular, of soybean and sunflower processing products, depending on the production technology. Their amino acid composition ideally meets the needs of young animals and poultry due to the high content of essential amino acids.&#x0D; The section «Materials and methods» presents methods for determining: crude protein by the Kjeldahl method, soluble protein in 0.2% potassium hydroxide, Barnstein protein, falsification of protein products with inorganic nitrogen, as well as characteristics of methods for determining the content of essential and non-essential amino acids, incl. sulfur-containing, using the system of capillary electrophoresis «Drops-105M».&#x0D; As a result of the research it was found that of the total number of analyzed samples of soybean meal in terms of protein content, 30.8% of products did not meet the declared values of producers and were in the range of 37.4 - 40.8%, in terms of protein solubility were in the range of 75 - 78%, which meets the norms of feeding.In addition, 5.0% of the total number of samples analyzed, were falsified after Bard alcohol, falsification of inorganic nitrogen was not found. The use of low-protein raw materials for the production of sunflower meal and cake was reflected in their protein content and ranged from 26.3 to 33.7%.&#x0D; Fermented soybean product and toasted soybean meal are characterized by a higher total content of essential amino acids in the protein, which was 26.3% and 27.2%, respectively, compared with full-fat expanded soybean expanded, where this figure was at 20.25%, and prevailed other analyzed products by methionine, threonine, tyrosine, phenylalanine, proline, alanine etc.&#x0D; The analyzed sample of sunflower meal, produced by a special technology is equivalent in total amino acid content in the studied soy products. Its content of methionine was 1.5 and 2.1 times higher, compared with toasted soybean meal and full-fat soybean, respectively. Also, the content of threonine, glycine, cystine, tryptophan, aspartic and glutamic acids in the sample of sunflower meal prevailed the content of the same amino acids in soybean products.&#x0D; Thus, the comprehensive assessment of plant protein components makes it possible to control not only the quantitative content of protein and amino acids, but also provides a detailed assessment of feeding.

In sacco evaluation of ruminal degradability of isoflavones from full-fat soybean and extracted soybean meal-A pilot study.

The aim of the study was to determine the ruminal degradability of dry matter (DM), daidzein, genistein, glycitein and total isoflavones in ground full-fat soybean (GFFS) and solvent-extracted soybean meal (SSBM) using the in sacco method. The experiment was carried out in three replications on ruminally cannulated sheep that were fed twice a day with a diet consisted of hay and supplemental mixture (6:4, DM basis). The nylon bags with 2g feed samples ground to 2mm were incubated in the rumen for 0, 2, 4, 8, 16 and 24h. The effective degradability (ED) of DM, daidzein, genistein, glycitein and total isoflavones was calculated at outflow rate of 0.06h. The ED of DM in GFFS was 77.8% and was higher than in SSBM being 71.8% (p<0.001). The ED of daidzein (96.8%) and genistein (93.6%) was higher for SSBM compared with GFFS (93.9% and 92.8%, p<0.001 and p=0.003, respectively) while ED of glycitein was lower for SSBM than for GFFS (75.5 and 81.7%, respectively, p<0.001). All isoflavones in the incubations were extensively degraded in the rumen, and regardless of dietary source, they were almost completely degraded after 16h of incubation. Further, the disappearance patterns, that is the functions describing the time courses of the analyte disappearance, were assessed. The disappearance patterns of daidzein, genistein, glycitein and total isoflavones were similar and showed greater disappearance of mentioned isoflavones from SSBM compared to GFFS (p<0.001 for daidzein, genistein and total isoflavones and p=0.002 for glycitein). The study provides knowledge on the effect of processing on degradability of isoflavones in rumen that can be used to clarify the interrelationship between isoflavones and rumen microbiota.

The influence of feed ingredients on CP and starch disappearance rate in complex diets for broiler chickens

The influence of feed ingredients on digestion kinetics of N and starch in complex diets was investigated in the current experiment. A total of 34 diets with different inclusion levels of 10 commonly used feed ingredients (corn, wheat, sorghum, soybean meal, canola meal, full-fat soybean meal [FFSB], palm kernel meal, meat and bone meal, wheat distillers grain with solubles and wheat bran) were randomly allocated to 170 cages with 8 birds in each. Apparent jejunal and ileal digestibility of N and starch was determined on a cage level in broilers feed the experimental diets ad libitum from 21 to 24 d after hatch. Disappearance rate of N and starch from the intestine was estimated through a first-order decay function fitted to the digesta data from the jejunum and ileum. The fit of the decay functions was evaluated with root mean squared error as percentage of the observed mean. The influence of the feed ingredients on the disappearance rates were found through a linear regression model, including the effect of the single ingredients, 2-way and 3-way interactions and evaluated with a Student t test test. Starch digestion kinetics were in general faster than N digestion kinetics. The N disappearance rate was both influenced by single ingredients and interaction amongst ingredients, whereas starch disappearance rate mainly was influenced by single ingredients. A combination of FFSB and soybean meal decreased the N digestion rate by 22 to 25% compared with diets with only soybean meal or FFSB, respectively. These results indicate that nutrients from 1 feed ingredient can influence the rate of disappearance of nutrients from other feed ingredients in a complex diet. This highlights the importance of understanding nutrient digestion kinetics and how these are influenced both additively and nonadditively by different feed ingredients in complex diets.

Improvement on storage stability of iron-fortified soybean powder by microencapsulation.

Full-fat soybean powder was a more difficult-to-fortify food vehicle than cereal flour and powdered milk products because of a large quantity of unsaturated fatty acids, particularly when iron was necessary to be fortified. Minimizing oxidation of lipids was extremely valuable in the fortified-food industry. However, very limited data were available on the effect of microencapsulation of iron compounds on lipid oxidation in full-fat soybean powder. In our study, ferric pyrophosphate (FP) was microencapsulated by the emulsifying-gelation technique and its effect on the storage stability of Yingyangbao (YYB) was evaluated. The results showed that microencapsulated FP (MFP) was regularly spherical and uniformly distributed. MFP could significantly (P <0.05) decreasethe sensory score of rancid odor for YYB. The formationof lipid oxidation products such as carbonyl compounds, malondialdehyde, pentanal, and hexanal in YYB during the accelerated test was significantly retarded, improving oxidative stability and delaying the sensory deterioration. The E-nose analysis showed that YYB with MFP hadsignificantly(P <0.05) lowerlevels ofresponsevalues on the specific sensors than YYB containing FP with or without ascorbyl palmitate. MFP could significantly(P <0.05) improve the sensory and oxidative stability of iron-fortified full-fat soybean powder such as YYB.

Haematology, serum biochemistry and relative organ weight of broiler fed raw and roasted kenaf seed meal as a replacement for full fat soybean meal

An experiment was conducted with 240, unsexed day old Arbor Acre broiler chicks to evaluate the benefit of replacing full fat soya (FFSM) with whole kenaf (Hibiscus cannabinus L.) seed meal (WKSM) in the diets on the haematology, serum biochemistry and organs weight of the broiler chicken in a 2 x 3 factorial arrangement, consisting two processing methods (raw kenaf seed meal RKM and roasted kenaf seed meal HKM) and 3 inclusion levels (10%, 20% and 30%). Blood samples were collected from the birds through the wing web vein for haematology and serum biochemistry, while sample of organs were collected from the birds after they were sacrificed after the 8 week feeding trials. Results showed that the processing methods significantly (p&lt;0.05) influenced the mean values obtained for neutrophil and lymphocytes, while haemoglobin (Hb), total protein, globulin, uric acid, cholesterol, alanine amino transferase (ALT) (EC 2.6.1.2) and aspartate amino transferase (AST)(EC 2.6.1.1) were significantly influenced (p&lt;0.05) by both processing methods and levels of inclusion. Weight of gizzard, spleen, lungs and heart were also influenced by both the processing methods and levels of inclusion of WKSM. The PCV, haemoglobin concentration and total protein values were within the range of 26.33 to 32.68%, 8.83 to 11.03g/dl and 37.70 to 50.43g/L. The results suggest that WKSM possess good dietary protein quality for optimal growth of broiler chicken. Inclusion levels above 20% to broiler will significantly alter the haematological and serum biochemical variables and probably induce anaemic conditions and dysfunction of visceral organs which can lead to their poor performance

The Replacement Value of Brewers Yeast Slurry-Maize Offal Mixture for Full fat Soybeans and Maize in the Diets of Pigs

Sixteen crossbred pigs (Large Whie x Landrace x Hamoshire) were used in two feeding trials to evaluate the replacement value of brewers yeast slurry-maize offal mixture (BYS-MO) for full fat soybean (FFSB) and maize in the diets of pigs, and in addition to determine carcass characteristics in experiment 2. In experiment 1 four isocaloric (3250 Kcal/kg) and isonitrogenous (18% crude protein maize - full - fat soybean based diets containing 0, 22.75, 40 and 59.15% of a 1.5: 1 (weight/weight) mixture of BYS_MO were fed ad libitum for 30 days. Parameters concluded included daily feed intake, daily weight gain, feed to gain ratio, protein efficiency ratio, cost per kg weight gain, linear and jointed carcass parameters and weights of internal organs. Due to the high protein content (44.3% of CP) of BYS, the BYS_MO mixture gave a product whose protein content of 34.3% was close to that of FFSB (36.4% CP). There were no significant differences (P&gt;0.05) among treatments in all the parameters measured. However, the cost of feed was lower for the diets containing BYS-MO than the control diets in both experiments, thereby reducing the cost per kg weight gain from #129.20 to #96.20, #84.00 and #43.50 respectively for diets i, ii, iii and iv in experiment 1 and from #133.37 to #116.38, #109.77 and #108.06 respectively for diets i, ii, iii and iv in experiment 2. The 1.5:1 (weight/weight) brewers yeast slurry-maize offal mixtutre can replace up to 40 to 59% of maize and full fat soybeans in diets for weaner-grower pigs and finishing pigs withoutv any adverse effects on performance and carcass quality.

The Effects of Duration of Cooking Pigeon Pea (Cajanus Cajan) Seeds on the Performance and Carcass Characteristics of Broiler Chicks

Two hundred and seventy (270) one week old broiler chicks of Aboricae breeds were fed diets containing pigeon pea seeds boiled for 0, 30, 40, 50 and 60 minutes on a control diet containing full-fat soy bean. Birds were randomly assigned to pens and treatments in a completely randomised design trial. There were 3 replications of the 6 treatments and 15 birds per pen. 23% crude protein (CP) diets were fed during the starter phase and 20% CP diet during the finisher phase. Feed and water were supplied ad-libitum throughout the 8-week trial period. At the end of the feeding trial, 2 birds were selected from each oen and slaughtered for carcass evaluation. During the starter and finisher phases, feed intake of birds were similar across treatments. The final weight gain of birds fed the control diet were significantly better than those of birds fed the raw or boiled pigeon pea during the 2 phases. Birds fed pigeon pea seeds boiled for 30, 40, 50 or 60 minutes had better (P&lt;0.05) gain and final weights compared to those fed raw pigeon pea. Slaughter weights of birds fed the control diet and diets with pigeon pea boiled for 30, 40, 50 or 60 minutes were similar and significantly (P&lt;0.05) better than those of birds fed raw pigeon pea diet.

RESPONSE OF EARLY WEANED PIGS TO FULL-FAT SOYBEAN DIETS SUPPLEMENTED WITH DIFFERENT ANIMAL PROTEIN SOURCES

24 Large White X Landrace pigs weaned at 28 about 10% of the total feed is said to offer days with initial liveweight of 5.27±0.23 kg were valuable additional micro-nutrients such as fed four animal protein concentrates (fish meal However, almost all the fish (FM), Chicken offal meal (COM), fresh blood meal (FBM) and parboiled blood meal (PBM) diets based on full-fat soybean (FFSB) for 8 prices weeks to test different animal protein sources of protein and for early weaned pig. The diets contained 23% crude protein and 3100 Kcal ME/kg diet. Blood meal slightly reduced weight gain and feed intake but compared favourably with fish meal and chicken offal meal in efficiency of feed utilization. Parboiling of the blood slightly (P&gt;0.05) depressed the performance of the pigs;even when the pigs had the same feed intake.. Fish meal increased (P&lt;0.05) serum total protein and serum albumin levels.This study indicated that early weaned pigs fed soybean based diets supplemented with chicken offal meal and blood meal gave similar performance to those fed diet supplemented with fish meal.

COMPARATIVE UTILIZATION OF COOKED SOYBEANS AND FISHMEAL-GROUNDNUT CAKE MIXTURE IN DIETS

A 4 week experiment involving 45 growing albino rats was carried out to assess the nutritional utilization of cooked full-fat soybean (CFFS) as a major source of dietary protein relative to that of the protein concentrates fishmeal-groundnut cake mixture and the response to supplementation of the cooked soybeans with 2g DL-methionine/kg diet and/or 2g L-lysine/kg diet. Feed intake (FI), average daily weight gain (DLG),. feed conversion ratio (FCR), protein efficiency ratio (PER) and feed cost (FC) per unit live-weight gain, (FC/WG) were measured, No significant effect of the various dietary treatments was observed on PER and FCIWG. However, the incorporation of CFFS either alone or in conjunction with either of both lysine and methionine significantly improved Fl and FCR (P&lt; 0.05) and also DLG (P&lt; 0.01) over the control fish-groundnut meal ration. Supplementation of CFFS with lysine either alone or along with methionine appeared unwarranted as methionine supplementation alone resulted in similar or slightly better efficiency of protein (0.247) and overall feed (0.596) utilization. From the results obtained, it appears that maize-based CFFS diet supplemented with 2 g/kg DL-methionine may be applicable for lion- ruminant feeding. However, since this level of methionine supplementation only provides for 67% of rat requirement, it is suggested that further studies with higher methionine levels be conducted.

The performance of finisher-broilers under subsistence free range system of production

The growth and survival rate of finisher broilers (with minor feed supplementation) were determined under subsistence free-range poultry production in Nigeria. Three types of feed supplements (maize meal, full-fat soybean meal, and commercial grower ration) were used. A 4th group (the control) was fed intensively on commercial broiler finisher ration. After four weeks of brooding, the finisher broilers of equal weights were randomly selected and distributed to twelve households in each of the two selected locations (10 birds per household) for onward rearing on free-range for eight weeks. The control group was replicated four times (10 birds per replicate). Growth rate was significantly higher (P&lt;0.05) for the control intensive group and least for the free-range maize meal supplement group. The survival rate was 80-100%, with the maize meal supplement group on the lowest range while the free-range commercial grower supplement was 100%. Cost/kg live weight was least for the group on free-range commercial grower supplement and highest for the group on free-range maize meal supplement. This research has demonstrated the worth of providing finisher broiler chicks to farmers, rather than the day-old chicks traditionally purchased. This increases the survival rate of free-range chickens substantially and provides for vaccination programmes that may be too costly for farmers who only buy a small number of birds.

EFFECT OF PERIOD OF BOILING FULL-FAT SOYA BEANS ON ITS AMINO ACID PROFILE AND ON PERFORMANCE OF PIGS

Amino acid analysis and 2 growth studies were carried out to determine the effect of period of boiling of full-fat soyabeans on their nutritive value for weanling and growing pigs. Soyabeans were boiled in water for 15, 20, 25 or 30 minutes in Experiment 1 and 25, 30, 35 or 40 minutes in Experiment 2. Forty cross-bred (Large White x Hampshire) pigs were used in each of the experiments. Period of boiling had no effect on amino acid analysis of full-fat soyabeans. Weanling pigs had the best growth performance when soyabeans were boiled for 30 minutes ad this was not significantly different (P&gt;0.05) from the soyabean meal control diet. Period of boiling of full-fat soyabeans did not significantly (P&gt;0.05) affect the performance of the heavier pigs, although improvfement was observed up to 30 minutes of boiling.

GROWTH AND SOME CARCASS CHARACTERISTICS OF GROWING PIGS FED FULL-FAT SOYBEAN-BASED CONTAINING THREE PROTEIN SUPPLEMENTS

Thirty-six large White X landrace growing pigs were randomly in a 3 x 3 factorial arrangement. The two dietary variables were protein source (Fish meal FM Chicken offal meal-COM and full-fat soybean - FFSB) and processing time of FFSB (30, 60, 90 minutes). Pigs on 90 minutes processed FFSB performed slightly better than those on 60 and 30 minutes as regard growth rate and feed to gain ration. The diets had no significant effect on slaughtering performance. However, the general trend showed a numerical increase in estimated loin eye area, back fat and abdominal fat with increased processing time of FFSR. Chicken offal meal also slightly increased the backfat and abdominal fat

PERFORMANCE AND CARCASS CHARACTERISTICS OF FINISHING PIGS FED RAW OR EXTRUDED FULL-FAT SOYA BEANS RATIONS IN HUMID LOWLAND TROPICS

Sixteen Landracex Large White crossbred pigs averaging 56 kg body weight were used in a study to uvestigate the effects of feeding raw full-fat soyu bean (RSB) rations on the performance of pigs in humid lowland tropics. Raw full-lat soya bean was used to replace extruded full-fat soyabean at 33, 67 and 100% in finishing swine diets having 16% C.P. and 2800 kcal/kgME and fed ad lib. ADG was reduced by the addition of RSB to the diets (P&gt;0.05). However, FE was improved (P&gt;0.05) when 67 over (P&gt;0.05) when 67 and 100% RSB were added to the diets. RSB significantly (P&lt;0.05) affected backfat deposition and percent lean cut of the carcass. Other carcass traits were not affected.

Response Of Laying Hens To Dietary Full-fat Soybeans Steamed For Different Time Periods

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&lt;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.

Preference Of Laying Hens For Different Protein Sources In A Cafeteria Type Feeding System

Laying hens (29-wk old) had access to a basal diet and one of full-fat soybeans, fish meal or blood meal during a 6-week trial to investigate their preference for different protein sources. There was no effect of the dietary treatment on egg production, egg weight or mortality rate (P&gt;0.05). However, weight loss was different (P&lt;0.05) among the treatments with the largest body weight loss observed in birds offered blood meal.