Authors : Sobhan Golchin-Gelehdooni, Ali Asghar Sadeghi, Parvin Shawrang, Ali Nikkhah and Asadollah Teimouri-Yansari
Abstract: Comparative effects of extrusion cooking and conventional processing methods (cooking and autoclaving) on physicochemical properties, anti-nutritional factors and subsequent effects on digestibility [Rapidly Digestible Starch (RDS), Slowly Digestible Starch (SDS), enzyme-Resistant Starch (RS), in vitro and in vivo digestibility of starch] in broilers were investigated. Treatments had significant effect (p<0.05) on chemical compositions so that decreased moisture, starch, crude protein, ether extract and crude fiber contents. The results showed that Apparent Amylose Content (AAC) was significantly decreased (p<0.05). Treatments of seeds resulted in significant reduction of total phenols, tannins, condensed tannins, canavanine and trypsin inhibitor activity (p<0.05). Conventional and extrusion processing decreased the proportions of SDS and RS while increased the proportion of RDS (p<0.05). Treatments improved (p<0.05) in vivo digestibilities of dry matter, crude protein, true protein, starch and gross energy. Extrusion was the most effective method to reduction of anti-nutritional factors without modifying protein content. Furthermore this thermal treatment was the most effective in improving protein and starch digestibilities when compared with soaking, cooking and autoclaving.
Sobhan Golchin-Gelehdooni, Ali Asghar Sadeghi, Parvin Shawrang, Ali Nikkhah and Asadollah Teimouri-Yansari, 2013. Effect of Extrusion and Conventional Processing Methods on the Levels of Anti-Nutrients Factors and Enzymatic Digestibility of Bitter Vetch (Vicia ervilia) Seeds. Research Journal of Animal Sciences, 7: 42-52.