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

پژوهشهای علوم دامی ایران

Article 1, Volume 5, Issue 4 - Serial Number 16, December 2013   

Document Type: Poultry Nutrition

DOI: 10.22067/ijasr.v5i4.33764

Authors

Seyed Ali Mirghelenj^{* 1}; Abolghasem Golian²; Hasan Kermanshahi³; Ahmad Reza Raaji⁴

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

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

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

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

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