Utilization of full fat soybean in poultry diets II. Broiler

Cheva-Isarakul, B.; Tangtaweewipat, S.

doi:1995.8.1.89

Article

Swine Nutrition and Feed Technology

Asian-Australasian Journal of Animal Sciences 1995;8(1): 89-95.
https://doi.org/10.5713/ajas.1995.89 Published online February 1, 1995.

Utilization of full fat soybean in poultry diets II. Broiler

B. Cheva-Isarakul, S. Tangtaweewipat

Abstract

The efficient use as a protein source for poultry of full fat soybean(FFSB) treated under various processes, i. e. steaming under pressure 40lbs/sq. inch for 5, 10 or 15 minutes or roasting in a baking oven at 180째C for 20, 30 or 40 minutes or exturuding was compared with that of soybean meal. Eight hundred straight run broiler chicks(AA 707) 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 of age was 21, 19 and 17% respectively. The result revealed that steaming can destroy 76-92% of the trypsin inhibitor activity(TIA) in soybean, particularly that at 15 minutes, while roasting can get rid of only 13-28% TIA. Chicks fed 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.

Keywords: Soybean Seed; Full Fat Soybean; Trypsin Inhibitor; Broiler; Organ Weight