THE EFFECT OF DRY HEAT PROCESSING TIME OF WHOLE SOYBEAN AND ITS DIFFERENT INCLUSION LEVELS ON MALE BROILERS PERFORMANCE

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SHAHRAMI E.; SHIVAZAD M.; AMANLOU H.

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Journal: IRANIAN JOURNAL OF AGRICULTURAL SCIENCES (JOURNAL OF AGRICULTURE) Year:2007 | Volume:38 | Issue:3 Page(s): 411-420

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Title

THE EFFECT OF DRY HEAT PROCESSING TIME OF WHOLE SOYBEAN AND ITS DIFFERENT INCLUSION LEVELS ON MALE BROILERS PERFORMANCE

Author(s)

SHAHRAMI E. | SHIVAZAD M. | AMANLOU H.

Keywords

WHOLE SOYBEANQ3

DRY HEAT PROCESSINGQ3

INCLUSION LEVELQ3

ABDOMINAL FATQ2

PERFORMANCE AND BROILERSQ3

Abstract

This experiment was conducted to evaluate the effect of whole soybean heat processing time in different inclusion levels on male broilers performance in comparison with a ration based on the equivalent value of soybean meal and soybean oil. Four hundred and thirty two male broilers at 21 days of age were randomly taken in 9 treatments, each of which had 4 replications of 12 chickens.A factorial experiment on the basis of a complete randomized design was used in this study. Broilers were fed by 4 types of soybean seeds, which were respectively processed for 0, 20, 40, and 60-minutes, and in 2 inclusion levels (20 and 47 percent). They were compared with the control groups, ration based on the equivalent value of soybean meal and oil. Heat processing was accomplished using common lab ovens at 150°c and for specified times. The results indicated that heat processing has a significant effect on broilers' body weight, feed consumption as well as feed conversion ratio at 42 days of age (P<0.05). Also, observations indicated that 20 percent inclusion level resulted better as compared with the control group and in contrast to the 47 percent inclusion level. Raw soybean seed consumption resulted in a significant increase in pancreas size of the chicks as compared to processed, and the control groups (P<0.05). In contrast, abdominal fat percentage for chickens fed by experimental rations showed no significant difference (P>0.05). In total, the best performance results were achieved by the use of rations containing 20 percent of 60 minute processed soybean seeds; these results being identical with those of the control groups.

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APA: Copy

SHAHRAMI, E., SHIVAZAD, M., & AMANLOU, H.. (2007). THE EFFECT OF DRY HEAT PROCESSING TIME OF WHOLE SOYBEAN AND ITS DIFFERENT INCLUSION LEVELS ON MALE BROILERS PERFORMANCE. IRANIAN JOURNAL OF AGRICULTURAL SCIENCES (JOURNAL OF AGRICULTURE), 38(3), 411-420. SID. https://sid.ir/paper/8659/en

Vancouver: Copy

SHAHRAMI E., SHIVAZAD M., AMANLOU H.. THE EFFECT OF DRY HEAT PROCESSING TIME OF WHOLE SOYBEAN AND ITS DIFFERENT INCLUSION LEVELS ON MALE BROILERS PERFORMANCE. IRANIAN JOURNAL OF AGRICULTURAL SCIENCES (JOURNAL OF AGRICULTURE)[Internet]. 2007;38(3):411-420. Available from: https://sid.ir/paper/8659/en

IEEE: Copy

E. SHAHRAMI, M. SHIVAZAD, and H. AMANLOU, “THE EFFECT OF DRY HEAT PROCESSING TIME OF WHOLE SOYBEAN AND ITS DIFFERENT INCLUSION LEVELS ON MALE BROILERS PERFORMANCE,” IRANIAN JOURNAL OF AGRICULTURAL SCIENCES (JOURNAL OF AGRICULTURE), vol. 38, no. 3, pp. 411–420, 2007, [Online]. Available: https://sid.ir/paper/8659/en

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