Effect of full-fat soybeans extruded at different temperatures on performance and nutrient utilization in broilers
1998
Qiao Shiyan | Li Defa | Wang Fenglai(China Agricultural Uni., Beijing (China). College of Animal Science and Technology)
In order to evaluate the nutritional value of extruded full-fat soybeans and the optimum paramters of extrusion, a feeding and metabolic trial lasting 49 days were conducted in broilers. In the feeding tiral, 400 day-old broilers were equally allotted into 4 groups. A corn-soybean meal diet supplemented with soybean oil was used as the control diet. Soybeans (13.1 moisture) extruded by a B99-1 extruder rotating at 450-550 rpm and extrusion temperatures of 130 C, 140 C and 150 C Centigrade were used to replace the soybean meal and soybean oil in the control diet. On 42 days of the feeding trial, 4 cages of broilers were selected for the metabolic trial, in which, the birds were fed the same diet as in feeding trial. The results showed that at the constant rotation rate, the optimum extrusion temperature of the B99-1 extruder for full-fat soybeans was 140-150 C. Extruded full fat soybeans produced at 140-150 C increased the ADG throughout the feeding period by 1.9-2.3, improved feed conversion by 3.4-4.4, and improved apparent digestibility of nitrogen and fat by 4.5-5.1 and 5.3-5.8, respectively as compared with similar diets prepared with soybean meal and soybean oil. The level of amino acids in plasma showed that extrusion at 140 - 150 C slightly improved the availability in dietary amino acids.
显示更多 [+] 显示较少 [-]