Effects of Three Extrusion Temperatures of FFSB on Apparent Metabolizable Energy (AMEn), Apparent Nutrients Digestibility and Production Performance of Broiler Chickens

Document Type : Poultry Nutrition

Authors

• Seyed Ali Mirghelenj ¹
• Abolghasem Golian ²
• Hasan Kermanshahi ³
• Ahmad Reza Raaji ⁴

¹ Department of Animal Science, Faculty of Agriculture, Tabriz University, Tabriz, Iran

² Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

³ Department of Animal Sciences, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

⁴ Department of Basic Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad

10.22067/ijasr.v5i4.33764

Abstract

In the first experiment, the nitrogen corrected apparent metabolizable energy (AMEn) and nutrients apparent digestibility of full fat soybean (FFSB) extruded at 145, 155 (common temperature) and 165 o C were evaluated. The corn-soy based diets were replaced with zero, 7.5, 15 and 22.5 % of each FFSB extruded at three temperatures during 15-21 d of age and AMEn and nutrients digestibility of EFFSB were calculated by regression analysis through extrapolation to 100 ٪ substitution in basal diet. The AMEn values of the FFSB samples extruded at 145, 155 and 165 o C obtained 3893, 3908 and 4037 kcal/kg, respectively and were not significantly different (P>0.05). The apparent digestibility of dry matter and ether extract in FFSB samples extruded at 165 o C, was higher as compared to FFSB extruded at 145 o C. In the second experiment, the effects of 15 % FFSB extruded at three temperatures, evaluated on performance, ileal digesta viscosity and morphology of jejunum mucosa of broiler chickens. Weight gain, feed intake and feed conversion ratio of 42 d chickens and ileal digesta viscosity of 21 d chickens were not affected by extrusion temperatures of FFSB. The jejunal villi lentgh of chickens increased with increase in extrusion temperature of FFSB, which resulted in significant increase (P

Keywords

• Full fat soybean
• Extrusion temperature
• Nutrients apparent digestibility
• Production performance
• Jejunal morphology

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