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Abstract
1. An experiment was conducted to determine the temperature for wet extrusion of full‐fat soyabeans (FFS) needed to produce maximum chicken performance.
2. FFS were either unprocessed or extruded at 5 different temperatures (118°, 120°, 122°, 126° and 140°C) in a wet extruder. Diets were prepared with the different FFS, and a diet prepared with soyabean meal (SBM) was included as a control. The 7 experimental diets were fed to individual groups of 40 chickens each, for a period of 35 d. Trypsin inhibitor activity (TIA), urease activity (UA), and protein solubility in potassium hydroxide (PS) were measured in all FFS and in the SBM.
3. Diets prepared with raw FFS and FFS extruded at 118° and 120°G resulted in significandy lower body weights and in pancreatic hypertrophy; maximum growth rate was obtained with FFS extruded at 122° and 126°G, while minimum pancreas weight was seen in chickens fed FFS extruded at 140°C.
4. Although TIA, UA, and PS all decreased with increasing temperature of extrusion, TIA provided the best prediction of the feeding value of soyabeans for chickens.
