Utilization of full fat soybean in poultry diets 2. Broiler
1993
Suchon Tangtaweewipat | Boonlom Cheva-Isarakul | Jitra Klinhom (Chiang Mai Univ., Chiang Mai (Thailand). Faculty of Agriculture. Dept. of Animal Science)
Efficient use as a protein source for poultry of full fat soybean (FFSB) treated under various processes i.e. steaming under pressure 40 lbs/sq. inch for 5, 10 or 15 minutes or roasting in a baking oven at 180 deg C for 20, 30 or 40 minutes or extruding was compared with that of soybean meal. Eight hundred straight run broiler chicks (AA 70.7) were randomly allotted into 8 treatments of 4 replicates, fed with rations containing either kind of the above mentioned FFSB for 6 weeks (Wks 1-7). The protein content of the diets for chicks during 1-3, 3-6 and 6-7 weeks was 21, 19 and 17 percent respectively. The result revealed that steaming can destroy 76-92 percent of the trypsin inhibitor activity (TIA) in soybean, particularly that at 15 minutes, while roasting can get rid of only 13-28 percent TIA Chicks fed with roasted FFSB had an enlarged pancreas and showed inferior performances to the steaming and the extruding products. Steaming should be at least 10-15 minutes in order to obtain the comparable performances to those of the extrusion or of the soybean meal. The extruded FFSB showed the best feed conversion ratio. This might be due to the very fine particle of the product.
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