Metabolizable energy variability of full-fat soybeans in poultry

Abstract

Full-fat soybeans can not be used in poultry diets without destroying the antitrypsic factors. Several methods for this are available, and these methods also increase fat digestibility of soybeans. All processing methods used in our study (extrusion, jet sploding, toasting, microwave and pelleting) increased the metabolizable energy value of full-fat soybeans (from 3 to 19 %). Extrusion was one of the most effective. The metabolic utilization of extruded beans appeared to be independant of bird age but decreased with high incorporation levels (greater than those used in the poultry industry).