Authors : R. Yanez Fabian , J.R. Orozco Hernandez and I.J. Ruiz Garcia
Abstract: Thermal treatment of oleaginous seed reduces anti-nutritional factors, but alters fatty acid stability and gelatinises starch, which in turn affects digestibility and poultry production. In the present study 90 Hy-Line W36 laying hens with 29 weeks of age (blocked by 15 animals (5 hens/nest)) were assigned randomly to six soy-bean temperature treatments; 84, 98, 110, 120 and 132°C (treatment 1, 2, 3, 4 and 5 for the extruder) and 124°C for the expander. The measured response was the hen production. The gelatinization percentage is dependant on the temperature and extruder pressure, but production parameters were not affected by thermal soybean treatment (p>0.05). In conclusion thermal soybean treatment can be used indistinctively since it dose not affect significantly the productivity of the laying hen.
R. Yanez Fabian , J.R. Orozco Hernandez and I.J. Ruiz Garcia , 2007. Temperature Treatment of Full-Fat Soybean on Starch Gelatinization and Egg Production. Research Journal of Biological Sciences, 2: 72-74.