Background and objectives: The use of roasted soybeans in the diet of dairy cows is common, but the roasting temperature and its effect on cow performance and protein fraction of diets have not been fully understood. To eliminate the anti-nutritional substances and increasing bypass protein, soybean seeds are processed, and heat is the most common way used to processing soybeans. The main objectives of this research were the estimate of the effect of soybean roasting temperature on protein fractions of diets, dairy cow performance, and economical comparison between roasted soybean and lignosulfonate-treated soybean.Materials and methods: To evaluate the effect of soybeans roasted at different temperatures on feed intake, milk yield and composition, 8 mid-lactation Holstein cows, averaging 92 ±14 days in milk and 42.9 ±3 kg of milk/day were assigned to a replicated 4 × 4 Latin square design. Control treatment contained lignosulfonate-treated soybean meal and calcium salts of fatty acids, and treatments 2, 3, and 4 contained soybean grains roasted at 115, 130, or 145°C, respectively. The total mixed rations included 40% forage on a dry matter basis and 60% concentrates.Results: Dry matter intake (DMI) tended to be greater for control treatment compared with the roasted soybean treatments (P=0.08). Actual milk and 3.5% fat-corrected milk yield was greater for control diet than for roasted diet (P<0.01). No differences were observed between the control and the roasted soybeans, or between different roasting temperatures on feed efficiency (3.5% fat-corrected milk/dry matter intake). Milk fat was higher for soybeans roasted at 130°C than for those roasted at either 115 or 145°C. Economically, control diet was more expensive than roasted soybean diets and income to feed cost ratio significantly was greater in roasted soybean diets rather than control diet. The diet contained roasted soybean at 130°C rather than other diets had lower digestible protein in intestine. Soybean roasted at 130 and 145°C in comparison with soybean roasted at 115°C and control treatment had lower moderately degraded true protein (B2) and higher slowly degraded true protein (B3). Rumen degradable protein than rumen degradable protein has greater correlation with milk yield and DMI. Between different fractions of protein, moderately degraded true protein fraction has high correlation with DMI, milk yield and composition.Conclusion: The results of this research showed that cows fed control diet had higher DMI and milk yield than cows fed roasted soybean diets. Among different roasting temperatures (115, 130, and 145°C), soybeans roasted at 115°C led to higher milk production and lower DMI. The moderately degraded true protein had the most important fraction between different fractions of protein and highest correlation with DMI and milk yield and composition.

Application of nutritional strategies to reduce dietary crude protein proportion by maintaining production performance and/or using a protein source with lower degradability in the rumen is able to reduce ruminal ammonia N and blood urea N and has a positive effect on production and reproduction performance. Accordingly, the objective of this study was to evaluate the effects of soybean processing (roasted soybean and extruded soybean and combination of roasted soybean and extruded soybean) compared with soybean meal on milk yield, NH3N concentration, and milk urea nitrogen concentration in Holstein dairy cows with four multiparous (DIM=113 ± 14) and four primiparous (DIM=96 ± 20) were used in a replicate 4 × 4 Latin square design. Treatments included: 1) 13.88% of diets dry matter (DM) as soybean meal; 2) 15.22% of diet DM as roasted soybean; 3) 15.55% of diet DM as extruded soybean; and 4) 7.69% of diet DM as extruded soybean and 7.69% of diet DM as roasted soybean. N intake was higher in soybean meal treatment than soybean processing. Milk production was similar among treatments (P>0.05). Although parity had no significant effect on percentage of milk protein, but the yield of protein (P=0.07) was higher in PP cows than MP cows.Plasma urea N (11.19 vs.14.90 mg/dl) and milk urea N (10.58 vs.13.10 mg/dl) reduced significantly in the diets containing processed soybean. Results indicated that replacement of processed soybean for soybean meal did not affect feed net outcome, but decreased plasma urea N and also milk urea N.

Considering the importance of finding suitable substitute for cocoa powder, the effect of roasting process on physicochemical characteristics (pH, aw, WHC, OHC and colour parameters), compositional properties, some physical and thermal features (particle size, bulk & tapped densities, porosity, Hausner ratio, Carr index, repose angle and DSC); antioxidant characteristics and sensory properties of roasted soybean were investigated. The soybean samples roasted at 165 ○ C for 4, 6, 8, 10 and 12 min, then milled and sieved (No. 40). Nutritional elements, Mg, Na, Ca, Zn, Cu and Fe increased during roasting. Repose angle, aw and moisture content decreased by increasing roasting time. Hausner ratio and Carr index of raw soybean flour were 33. 3 and 1. 51 respectively, they decreased to 28. 73 and 1. 40 after roasting for 12min. Study showed that raw soybean flour had a weak flowability. L* as a time-temperature index at roasting process of foods (like coffee and cocoa) decreased by increasing time. Antioxidant activity results suggested that antiradical activity and total phenol content of roasted soybean flours increased by roasting time and a significant correlation between these two items were observed (P<0. 05). DSC analysis showed that flours had a high thermal resistance. Sensory properties evaluation showed that soybean flour roasted for 8 min, had a comparable total acceptance to cocoa powder.

To investigate the effects of different levels of roasted fullfat soybean and methionine on performance of broilers, an experiment was conducted in a completely randomized design on 312day-old male broilers Ross strain with 6 treatments (three levels roasted soybean 0, 8, 12 and two levels of DL-methionine 100 and 110% Ross (2007) recommendation) and 4 replications (13broilers per replicate).The experimental period was 42 days (starter 0-10, grower11-24, finisher25-42) and diets were provided isocaloric and isonitrogenous. All birds were fed ad libitum. The same management system was adopted for all birds, reared in 24 floor pens in a poultry house. Feed intake, weight gain and FCR were measured at the end of every period. At the end of production period, broilers were weighed; blood samples (5cc) were obtained and slaughtered. The results showed that addition of roasted fullfat soybean to diet had significantly affected weight gain, FCR and feed intake in the finisher period (p<0.05).The levels methionine had no significant effect on weight gain, FCR and feed intake in every period, The increase of roasted fullfat soybean and methionine in diet caused a significant decrease in pancrease weight and cholesterol (p<0.00).however had no significant effect on triglyceride, LDL and HDL. In conclusion, the results of the present study demonstrated that the inclusion of 12% roasted fullfat soybean and 110% methionine in broiler diets may improve growth performance.

Background and objectives: Oil seeds are commonly used in the diet of Ruminant nutrition to meet energy and protein requirements. To eliminate the anti-nutritional substances and increasing bypass protein, soybean seeds are processed, and heat is the most common way used to processing soybeans. So using bypass proteins is important, soybean processing causes rumen un-degradable protein content to be increased, that could increase protein absorption in the small intestine and improve nitrogen utilization efficiency. The main objective of this research were the estimate the effect of dietary replacement of crud, extruded and roasted fullfat soybean with soybean meal on dry matter intake, growth performance, rumen parameters, diet digestibility and feeding behaviors in Afshari male lambs. Materials and methods: Experimental diets were assigned to the 7 groups (n = 6/group) in a completely randomized design for a 74-d period (14 d for adaptation and 60 d for data collection). Experimental diets with equal ME and CP concentrations and a forage toconcentrate ratio of 30 to 70 were formulated: treatment 1: contains 15 percent of soybean meal, treatment 2: replace of 7. 5 percent soybean meal with crud full fat soybean, treatment 3: replace of all soybean meal with crud full fat soybean, treatment 4: replace of 7. 5 percent of soybean meal with extruded full fat soybean, treatment 5: replace of all soybean meal with extruded full fat soybean, treatment 6: replace of 7. 5 percent soybean meal with roasted full fat soybean, treatment 7: replace of all soybean meal with roasted full fat soybean. Results: Dry matter intakes was effected by experimental diets (P <0. 01). Using 15% roasted full fat soybean with the mean of 1. 79 kg per day showed the highest dry matter intake. The use of extruded and roasted full fat soybean significantly increased daily gain in comparison to the crud full fat soybean and soybean meal (P <0. 05). The use of extruded and roasted full fat soybean significantly reduced feed conversion ratio (P <0. 01). In vivo digestibility of crud protein, dry matter and organic matter was not affected by the dietary treatment but neutral detergent fiber was affected by the dietary treatment (P <0. 05). Feeding lambs on diets crud, extruded and roasted instead of soybean meal had no effect on volatile fatty acids and feeding behaviors. Conclusion: The use of extruded and roasted full-fat soybean with improved daily gain, in vivo digestibility and reduce feed conversion ratio, increased the fattening performance of Afshari male lamb.

Introduction: Soybean meal (SBM) is the main source of protein in broiler diets. Interest has been increased in the use of roasted full-fat soybean (RFFS) as a replacement of soybean meal and fat in broiler diets. The use of full-fat soybean can eliminate the high cost of oil usage and allows the use of a protein supplement in the broiler diets. Fullfat soybeans could provide both protein and energy in one feed ingredient. Use of raw soybeans in poultry diets is not efficient due to presence of anti-nutrient factors like trypsin inhibitor factors. One method of raw soybeans heat processing is roasting the beans by a rotating chamber in which they are directly exposed to a flame. It has been reported similar weight gains by broiler chicks fed heat treated full-fat soybeans or SBM. Heat-treated full-fat soybeans have been included in broiler diets at the level of 15% and reported that body weight at 6 weeks of age were not significantly affected. In contrast, heat-treated full-fat soybeans in starter and finisher diets at the level of 30% reduced growth performance during the starter period. However, the adverse effects became less severe as bird age increases. In some cases weight gain significantly decreased by full-fat soybeans compare to SBM containing diets. When 100% of the soybean meal was replaced by roasted full-fat soybeans, body weight was significantly decreased at 3weeks of age. The high energy of full-fat soybeans may change carcass composition. It has been shown that carcass yield of broiler chickens improved 3% when soybeans were included 10% of the diet. Information about full-fat soybeans for broilers is limited. Therefore, the aim of this experiment was to examine the effects of substituting different levels of roasted full-fat soybean for soybean meal in diets of broiler chickens on performance and blood metabolites. Materials and Methods: In order to evaluate the effects of roasted whole soybeans replacement for soybean meal in male broiler chicken diets on growth performance, carcass characteristics and blood parameters, a completely randomized design with four treatments and four replicates was carried out with 192 day-old Ross 308 male broiler chicks up 42 days. In this experiment, RFFS was roasted in 130 centigrade degrees for 30 minutes. All groups were fed with a standard starter diet during 1-14 d. RFFS was substituted in 4 dietary levels of zero, 25, 50 and 75 percent for soybean meal during growing (15-28 d) and finisher (29-42 d) periods. Diets were formulated to be isocaloric and isonitrogenous. Feed and water were provided ad libitum throughout the experiment. Body weight gain, feed intake, and feed conversion ratio (FCR) were measured during grower and finisher periods. Birds were reared on litter floor pens and a lighting program with 23: 1 h light and darkness was used from 1-42 d. At day 42 after 3 h fasting, one bird from each replicate close to group mean weight was selected to determine carcass characteristics and blood parameters. Blood samples were taken from the wing vein and serum was separated by centrifugation at 3000×g for five min. The serum samples were kept in-20° C until analysis. Results and Discussion: Results showed that 75% level of RFFS replaced with SBM significantly decreased weight gain, body weight at the end of each period and feed intake in grower period. In finisher period the replacement of 75% of SBM with RFFS, resulted lower body weight, daily weight gain and feed consumption in compare to other replacement levels (P<0. 05). FCR in grower period was not significantly affected by treatments but control group in finisher period had better feed conversion ratio compared to other treatments (P<0. 05). Carcass parts including breast, thighs and pancreas were not significantly affected by the treatments. But, liver and abdominal fat pad weights were increased when the FFSM level was increased to 75% substituting level (P<0. 05). RFFS had no significant effects on blood serum triglycerides, low density lipoproteins, lactate dehydrogenase and alanine transaminase concentrations. But, blood serum cholesterol and high density lipoproteins (HDL) concentrations in control group were significantly lower than other treatments. Serum aspartate transaminase concentration in 75% replacement level of RFFS for SBM was significantly lower than other treatments (P<0. 05). Serum creatine phosphokinase concentration in control group was significantly (P<0. 05) lower than other groups. Conclusions: Results of this experiment revealed that replacement of 50% of diet SBM with RFFS during 15-42 days of age has no adverse effect on broiler chickens growth performance and increases blood HDL.

This experiment was conducted to determine nitrogen fractions and ruminal dry matter and protein degradability of raw or heated (roasted or extruded) soybean seed. Samples were incubated for 2, 4, 8, 16, 24 and 48 h in the rumen of 4 cannulated Kurdish male lambs (50±3 kg BW). Nitrogen fractions of samples were measured by chemical methods. Results showed that extruding decreased non-protein nitrogen (NPN) and acid detergent insoluble nitrogen (ADIN) in soybean seed. In compared with raw soybean seed, roasting decreased and increased buffer soluble nitrogen and neutral detergent insoluble nitrogen (NDIN), respectively. Lowest NPN and ADIN were observed in extruded soybean seed. Soybean seed extruding decreased and increased the rapidly degradable fraction (a) and the slowly degradable fraction (b) of protein, respectively. Roasting and extruding significantly decreased the rate of degradation (c). Effective degradability (ED) of soybean seed dry matter and crude protein significantly decreased by heat processing. Roasting and extruding had no effect on degradability potential of soybean seed dry matter and crude protein. The results of this experiment showed that heat processing significantly altered nitrogen fractions and decreased ruminal protein degradability of soybean seed. Also, extruding was better than roasting because it decreased NPN, ADIN, a fraction and ED and increased b fraction of soybean seed protein.

Oil sources could be fed in different forms in animal diets. The objective of the present study was to evaluate the effect of delivery method of soy oil in growing Holstein male calves. Eighteen growing Holstein bull calves (210± 23 kg of BW) were randomly allocated in three different treatments with different delivery methods of soy-oil as follow; 1) dietary mixed soy oil (DMSO), 2) roasted soybean seed (RSB), 3) extruded soybean seed (ESB). The diets well balanced as isocaleric and isonitrogenous. The study lasted 10 weeks. Intake was recorded daily and weighing was done by monthly intervals throughout the experiment. Results show that performance parameters (intake, gain and feed conversion ratio) were not influenced with different treatments. Considering the blood metabolites results cleared that beta-hydroxy butyrate (BHBA) reduced in ESB treatment (P < 0=04). The TG concentration was increased in RSB treatment (P=0. 01). Digestibility of nutrients also did not differ among treatments (P > 0. 05). Delivery method of oil in diets did not influence chewing activity in Holstein calves. Results indicated that based on the experimental dietary fat level (39 g/kg DM), different delivery methods of soy oil may not influence growing calves’ performance and digestibility. Future research warranted to evaluate the delivery method of oil (fat) in higher levels in growing Holstein calves.

Roasting is a thermal process and various factors such as temperature and duration of roasting play an important role in the textural and sensory properties of the product. In this research, a roasting machine was designed and fabricated for the process of roasting sunflower seeds. Using an electronic nose, the aroma resulting from the roasting process of the samples were investigated and optimized using the response surface method (Central Compound Design) in the temperature range of 80 to 160 degrees Celsius and the time range of 10 to 30 minutes. The response of electronic nose sensors, color parameters including (L*, a*, b*, ΔE, BI) and sensory evaluation were used to develop prediction models and optimize sunflower seed roasting process. The results showed that increasing the temperature and duration of roasting has a significant effect on the response of electronic nose sensors. With increasing temperature and duration of roasting, the value of L* decreased, but a*, b*, ΔE and BI increased, and the highest overall acceptance value of the human panelist was obtained for the sample with a temperature of 120 degrees Celsius and a duration of 20 minutes. The optimum point for roasting sunflower seeds with the fabricated system was 116 degrees Celsius and a duration of 18 minutes. The results of the research showed the useful efficiency of the fabricated system and for the models presented by the response surface method for predicting the values of the dependent variables, the results were very near to the experimental findings. It was (P<0.05) in all the studied values, which indicated the suitability of the proposed models.