Evaluation of the Chemical Composition and Anti Nutritional Factors (ANFs) Levels of Different Thermally Processed Soybeans

Ari, M. M.; Ayanwale, B. A.; Adama, TZ; Olatunji, E. A.

doi:10.3923/ajar.2012.91.98

Cited by 17 publications

(16 citation statements)

References 6 publications

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“…The highest reduction in PA was, however, observed with roasted soybean (72%) and closely followed by 71% in extruded soybean while cooked was a bit lower (67%) and toasted soybean gave the least reduction in PA (48%). The reduction in TIA observed in the experiment of Ari et al (2012) was consistent with the report of Cheva-Isarakul & Tangtaweewipat (1995), who indicated that steaming was more effective than roasting in TIA inactivation while PA reduction is best achieved through roasting.…”

Section: Short Communication Effect Of Soybean Meal Heat Procedures supporting

confidence: 80%

“…It was attributed to the fact that streaming was superior to roasting or extrusion in the destruction of TIA. Ari et al (2012) corroborated it because all the thermal processing soybean methods examined by them (extrusion, cooking, toasting and roasting) reduced TIA and PA compared to unprocessed soybean. The percentage reduction of TIA was the highest when cooking method was applied (85%) to soybean.…”

Section: Short Communication Effect Of Soybean Meal Heat Procedures supporting

confidence: 54%

“…Energy value of SBM heat products depends highly on technique processes, which influence on nutrient chemical composition, digestibility and availability of amino acids (Ari et al, 2012). Nevertheless, the method, time and temperature used needs to be optimized since under-heating part of the ANFs are not well destroyed while over-heating causes unavailability of some amino acids.…”

Section: Short Communication Effect Of Soybean Meal Heat Procedures mentioning

confidence: 99%

“…To inactivate or remove ANFs in poultry diets, various heat procedures (extrusion, cooking, toasting and roasting) have been reported to be efficient in reducing trypsin inhibitor activity (TIA) and phytic acid (PA) in soybeans (Ari et al, 2012). Habiba (2002) declared that cooking, autoclaving and microwaving are the most successful soybean heat procedures that may have an important role in removing these ANFs.…”

mentioning

confidence: 99%

“…Habiba (2002) declared that cooking, autoclaving and microwaving are the most successful soybean heat procedures that may have an important role in removing these ANFs. Unfortunately, limited research has been developed on the comparison of different soybean heat procedures (Ari et al, 2012) in poultry performance (Akande & Fabiyi, 2010). To fill this gap, an experiment was carried out with the aim of investigating the effect of SBM heat procedures (autoclaving, roasting and microwaving) vs. un-processed raw Short communication.…”

mentioning

confidence: 99%

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Short communication. Effect of soybean meal heat procedures on growth performance of broiler chickens

Mojarrad¹,

Seidavi²,

Dadashbeiki³

et al. 2014

Span. j. agric. res.

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The aim of this research was to study the effect of soybean meal (SBM) heat procedures on growth performance of broiler chickens. A trial was carried out using 200 male Ross 308 strain chickens during 3 feeding periods (starter, grower and finisher, 42 days). The experiment was based on a completely randomized design with 5 treatments giving 4 replications of 10 broilers per treatment. Treatments consisted on: T1 (control, un-processed SBM), T2 (autoclaved SBM: 121°C, 20 min), T3 (autoclaved SBM: 121°C, 30 min), T4 (roasted SBM: 120°C, 20 min) and T5 (microwaved SBM: 46°C, 540 watt, 7 min). Growth performance of animals was examined by determining body weight (BW), body weight grain (BWG), feed intake (FI) and feed conversion rate (FCR). Higher BW (p < 0.05) and BWG (p < 0.05) and lower FCR (p < 0.05) were found in broiler chickens fed heat processed SBM diets compared to those fed a raw SBM diet, probably due to higher nutrient availability. However, no differences were found among heat SBM procedures (autoclaving, roasting and microwaving) on growth performance of animals for the starter, grower and finisher periods. From the results of this experiment, it is concluded that further research needs to be developed to establish the effect of temperature-time heat procedures on nutritive value of SBM in terms of levels of anti-nutritional factors (trypsin inhibitor activity and phytic acid) and amino acids profile and its influence on growth performance of broilers.

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Section: Short Communication Effect Of Soybean Meal Heat Procedures supporting

confidence: 80%

Section: Short Communication Effect Of Soybean Meal Heat Procedures supporting

confidence: 54%

Section: Short Communication Effect Of Soybean Meal Heat Procedures mentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

See 3 more Smart Citations

Short communication. Effect of soybean meal heat procedures on growth performance of broiler chickens

Mojarrad¹,

Seidavi²,

Dadashbeiki³

et al. 2014

Span. j. agric. res.

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show abstract

Roasting and Toasting Operations in Food: Process Engineering and Applications

Bhattacharya

2014

Conventional and Advanced Food Processing Technologies

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Effect of dietary roasted and autoclaved full‐fat soybean on the performance of laying hens and egg quality traits

Karimi

Torki

Abdolmohammadi

2022

Veterinary Medicine & Sci

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Context Full fat soybean (FFSB) can be used in poultry diets as a source of fat and protein, without extra cost for oil extraction; however, raw FFSB contains several anti‐nutritional factors. Aims Investigating the effects of replacing dietary soybean meal (SBM) with processed (roasted or autoclaved) FFSB on the performance of laying hens and egg quality traits. Methods A total of 324 Bovans White strain laying hens were randomly selected and distributed in 54 replicate cages. Based on a completely randomized design with a 2 × 4 factorial arrangement of treatments plus a control group, nine diets in which SBM were replaced with 25%, 50%, 75% and 100℅ roasted or autoclaved FFSB, with six replicates (with six hens each), were evaluated during an 8‐week trial period (60–68 weeks). Key results Significantly increased feed intake (FI) was observed in hens fed diets including autoclaved FFSB (p < 0.05). The interactions between SBM replacement level and processing on feed conversion ratio (FCR), egg production (EP) and egg mass (EM) were significant (p < 0.01). Hens fed the diet with 100% roasted FFSB instead of SBM showed poor performance in terms of FCR, EP and EM during the experimental period. The main effect of SBM‐replacing level on Haugh unit was significant (p < 0.05). The main effect of processing on shell thickness was significant (p < 0.05), so autoclaved FFSB caused higher eggshell thickness than control and roasted FFSB. Conclusions Replacement of dietary SBM with autoclaved FFSB can improve laying hens’ performance in terms of FCR, EP, EM and eggshell quality and yolk colour. Implications The use of autoclaved FFSB to replace commercial SBM and its oil in the diet of laying hens is recommended. Feed factories can formulate the diets of laying hens with autoclaved FFSB without extra cost due to oil extraction soybeans.

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Evaluation of the Chemical Composition and Anti Nutritional Factors (ANFs) Levels of Different Thermally Processed Soybeans

Cited by 17 publications

References 6 publications

Short communication. Effect of soybean meal heat procedures on growth performance of broiler chickens

Short communication. Effect of soybean meal heat procedures on growth performance of broiler chickens

Roasting and Toasting Operations in Food: Process Engineering and Applications

Effect of dietary roasted and autoclaved full‐fat soybean on the performance of laying hens and egg quality traits

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