Metabolizable energy and standardized ileal amino acid digestibility of full-fat soybeans for broilers are influenced by wet-heating, expansion temperature, and autoclaving time

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dc.citation.issue9
dc.citation.volume101
dc.contributor.authorAbdollahi MR
dc.contributor.authorWiltafsky-Martin M
dc.contributor.authorZaefarian F
dc.contributor.authorRavindran V
dc.coverage.spatialEngland
dc.date.accessioned2023-12-13T00:05:26Z
dc.date.accessioned2024-07-25T06:36:41Z
dc.date.available2022-06-20
dc.date.available2023-12-13T00:05:26Z
dc.date.available2024-07-25T06:36:41Z
dc.date.issued2022-09
dc.description.abstractThe influence of wet-heating (WH) and expansion temperature (ET), and autoclaving time (AT) on the nitrogen-corrected apparent metabolizable energy (AMEn) and standardized ileal digestibility (SID) of AA in full-fat soybeans (FFSB) for broilers was examined in 2 experiments. The AMEn and SID AA of FFSB were determined by the difference and direct methods, respectively. In Experiment 1, raw FFSB (K0) were either treated by WH at 80°C for 1 min and expanded at 115°C (K1-115) or 125°C (K1-125), WH at 100°C for 6 min and expanded at 115°C (K2-115) or 125°C (K2-125), or WH at 100°C for 16 min and expanded at 115°C (K3-115) or 125°C (K3-125). Wet-heating and ET significantly (P < 0.001) increased the AMEn in FFSB. Among heat-treated FFSB, K1-115 and K1-125 resulted in the lowest and highest AMEn values, respectively, with all samples wet-heated at 100°C being intermediate. The K3-125 had AMEn values similar (P > 0.05) to K1-125. Among heat-treated FFSB, the highest average SID AA was recorded for K3-125. In Experiment 2, K3-125 from experiment 1 was divided into 9 batches and autoclaved at 110°C for 15 (Z1), 30 (Z2), 45 (Z3), 60 (Z4), 120 (Z5), 180 (Z6), 240 (Z7), 300 (Z8), and 360 (Z9) min. A quadratic (P < 0.01) pattern was observed for the effects of AT on AMEn. The AMEn was unaffected until 300 min AT and then declined at 360 min. The AT quadratically (P < 0.001) affected the average SID AA where the SID increased from K3-125 to Z1, plateaued to Z5, and then declined to Z9. In conclusion, the results demonstrated that WH at 100°C for 16 min followed by expansion at 125°C as the most optimal wet-heating and expansion processing, associated with the highest SID AA. Autoclaving at 110°C for 30 min enhanced energy utilization and AA digestibility in FFSB, suggesting that further advantages may be achieved by short-time autoclaving of previously wet-heated and expanded FFSB samples.
dc.format.pagination102016-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/35901647
dc.identifier.citationAbdollahi MR, Wiltafsky-Martin M, Zaefarian F, Ravindran V. (2022). Metabolizable energy and standardized ileal amino acid digestibility of full-fat soybeans for broilers are influenced by wet-heating, expansion temperature, and autoclaving time.. Poult Sci. 101. 9. (pp. 102016-).
dc.identifier.doi10.1016/j.psj.2022.102016
dc.identifier.eissn1525-3171
dc.identifier.elements-typejournal-article
dc.identifier.issn0032-5791
dc.identifier.piiS0032-5791(22)00307-8
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/70533
dc.languageeng
dc.publisherElsevier Inc. on behalf of Poultry Science Association Inc
dc.relation.isPartOfPoult Sci
dc.rights(c) 2022 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectamino acids
dc.subjectbroiler
dc.subjectdigestibility
dc.subjectfull-fat soybean
dc.subjectheat-treatment
dc.subjectAnimals
dc.subjectAmino Acids
dc.subjectAnimal Feed
dc.subjectAnimal Nutritional Physiological Phenomena
dc.subjectChickens
dc.subjectDiet
dc.subjectDigestion
dc.subjectHeating
dc.subjectIleum
dc.subjectSoybeans
dc.subjectTemperature
dc.titleMetabolizable energy and standardized ileal amino acid digestibility of full-fat soybeans for broilers are influenced by wet-heating, expansion temperature, and autoclaving time
dc.typeJournal article
pubs.elements-id454984
pubs.organisational-groupOther
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