Influence of Conditioning and Expansion Characteristics on the Apparent Metabolizable Energy and Standardized Ileal Amino Acid Digestibility of Full-Fat Soybeans for Broilers

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dc.citation.issue8
dc.citation.volume12
dc.contributor.authorAbdollahi MR
dc.contributor.authorWiltafsky-Martin M
dc.contributor.authorZaefarian F
dc.contributor.authorRavindran V
dc.coverage.spatialSwitzerland
dc.date.accessioned2023-12-12T22:07:42Z
dc.date.accessioned2024-07-25T06:32:04Z
dc.date.available2022-04-14
dc.date.available2023-12-12T22:07:42Z
dc.date.available2024-07-25T06:32:04Z
dc.date.issued2022-04
dc.description.abstractThis study investigated the influence of short-term and long-term conditioning and expansion on the nitrogen-corrected apparent metabolizable energy (AMEn) and standardized ileal digestibility (SID) of amino acids (AA) in full-fat soybeans (FFSB) for broilers. A batch of raw soybeans was used to manufacture 10 FFSB products (T0 to T9) by applying various combinations of conditioning and expansion. The AMEn and SID AA of FFSB were determined by difference and direct methods, respectively. All heat treatments increased (p < 0.001) the AMEn compared to raw FFSB. The sample subjected to long-term conditioning at 100 °C for 6 min and expansion at 18 kWh/t (T5) supported 3.88 MJ/kg higher AMEn than the raw FFSB. Raw FFSB had the poorest (p < 0.05) AA digestibility. Among the heat-treated samples, the highest (p < 0.05) SID AA was recorded for T5. The results demonstrated that the long-term conditioning of FFSB at 100 °C for 6 min prior to expansion with 18 kWh/t specific energy input enhanced metabolizable energy and SID AA. Further increases in conditioning time from 6 to 9 min or expansion of specific energy input from 18 to 28 kWh/t did not yield additional benefits to energy utilization and AA digestibility of FFSB.
dc.format.pagination1021-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/35454267
dc.identifier.citationAbdollahi MR, Wiltafsky-Martin M, Zaefarian F, Ravindran V. (2022). Influence of Conditioning and Expansion Characteristics on the Apparent Metabolizable Energy and Standardized Ileal Amino Acid Digestibility of Full-Fat Soybeans for Broilers.. Animals (Basel). 12. 8. (pp. 1021-).
dc.identifier.doi10.3390/ani12081021
dc.identifier.eissn2076-2615
dc.identifier.elements-typejournal-article
dc.identifier.issn2076-2615
dc.identifier.piiani12081021
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/70369
dc.languageeng
dc.publisherMDPI (Basel, Switzerland)
dc.relation.isPartOfAnimals (Basel)
dc.rights(c) 2022 The Author/s
dc.rightsCC BY
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectamino acid
dc.subjectbroiler
dc.subjectdigestibility
dc.subjectfull-fat soybean
dc.subjectheat treatment
dc.subjectmetabolizable energy
dc.titleInfluence of Conditioning and Expansion Characteristics on the Apparent Metabolizable Energy and Standardized Ileal Amino Acid Digestibility of Full-Fat Soybeans for Broilers
dc.typeJournal article
pubs.elements-id452863
pubs.organisational-groupOther
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