title: Effects of extrusion and expelling on the nutritional quality of conventional and Kunitz trypsin inhibitor-free soybeans.
abstract: Two chick growth experiments and a precision-fed cockerel digestibility assay were conducted to evaluate the effect of extrusion and expelling on the nutritive value of conventional (CSB) and Kunitz trypsin inhibitor-free (KFSB) soybeans. In the first experiment, performance of chicks fed CSB or KFSB autoclaved at 121 C was similar to that of chicks fed CSB or KFSB extruded at 138 C. The effect of extrusion temperature on protein quality of the soybeans was evaluated in the second experiment. Eleven corn-soybean diets were formulated to contain one of the following: CSB extruded at 104, 121, 138, or 154 C; KFSB extruded at 104, 121, or 138 C; CSB extruded at 121, 138, or 154 C followed by processing through an expeller; and commercial dehulled solvent-extracted soybean meal (SBM). All diets contained 20% crude protein and the same amount of soybean oil and were fed to chicks from 7 to 21 days of age. The CSB extruded at 104 or 121 C and KFSB extruded at 104 C yielded depressed growth and feed efficiency compared with SBM. Performance of chicks on the other treatments was similar to that of chicks fed SBM. Pancreas weight (as a percentage of BW) decreased as extrusion temperature increased, with the response being greater for CSB. Growth performance was greater and pancreas weights were lower for chicks fed KFSB extruded at 104 or 121 C compared with those of chicks fed CSB extruded at the same temperatures. Expelling improved weight gain and feed efficiency when CSB was extruded at 121 C. A 48-h digestibility assay with cecectomized cockerels indicated that digestibility of amino acids in CSB and KFSB increased as extrusion temperature increased and that digestibilities of amino acids in CSB extruded at 104 or 121 C were lower than those in KFSB extruded at the same temperatures. Results of this study indicated that extrusion of CSB at 138 to 154 C or extrusion of KFSB at 121 to 138 C yields protein quality similar to that of SBM.
authors.affiliation: Department of Animal Sciences, University of Illinois, Urbana 61801.
authors.forename: Y
authors.initials: Y
authors.lastname: Zhang
authors.forename: C M
authors.initials: CM
authors.lastname: Parsons
authors.forename: K E
authors.initials: KE
authors.lastname: Weingartner
authors.forename: W B
authors.initials: WB
authors.lastname: Wijeratne
mesh_terms: D000596:Amino Acids / Q000032:analysis; D000821:Animal Feed; D000818:Animals; D002645:Chickens / Q000254:growth & development*; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D008297:Male; D009753:Nutritive Value; D010938:Plant Oils / Q000032:analysis; D013025:Glycine max / Q000737:chemistry* / Q000145:classification; D015430:Weight Gain
chemical_list: D000596:Amino Acids; D010938:Plant Oils