The effect of the inhibitor level in fullfat soybean meal on the production and carcass quality in chicken fattening
2004
Vojter, A.
Soybean is the basic and most important protein source in poultry feeding. The digestibility of soybean protein is mainly depending on the inhibitors present in soybean seed because they block the effect of the proteolytic enzymes in the digestive tract, and therefore they should be inactivated prior the use of soybean as a feedstuff. This is mostly done by heat processing. The author examined the effect of the quality of soybean seed extrusion, this effect was evaluated using urease content as an indicator of the inhibitor presence. The urease level in individual groups of chickens was 0.02, 0.24, 0.58 and 2.00 mgN/min. 30 deg C, respectively. The effect of the differences in quality as the result of heat treatment of fullfat soybean meal in chicken fattening was evaluated by the obtained body weight, daily gain, feed conversion and consumption, protein and energy conversion and consumption, mortality, carcass quality, and chemical composition of the faeces. Based on the examinations it can be concluded that the correctly heat treated fullfat soybean meal having a level of 0.24 mgN/min. 30 deg C give the best results in chicken fattening. The use of unsufficiently treated or overtreated fullfat soybean meal having an urease level of 0.02 and 0.58 mgN/min. 30 deg C, respectively, failed to reduce significantly the parameters of the chicken production. A statistically significant reduction of the parameters in production was observed in the group where the feed included untreated fullfat soybean meal. This untreated fullfat soybean meal had an urease level of 2.00 mgN/min. 30 deg C.
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