Hemetsberger Florian, Hauser Thomas, Domig Konrad J, Kneifel Wolfgang, Schedle Karl
Department of Food Science and Technology, Institute of Food Science, University of Natural Resources and Life Sciences Vienna, 1190 Vienna, Austria.
Department of Agrobiotechnology, Institute of Animal Nutrition, Livestock Products and Nutrition Physiology, University of Natural Resources and Life Sciences Vienna, 1190 Vienna, Austria.
Animals (Basel). 2021 Sep 10;11(9):2668. doi: 10.3390/ani11092668.
As production of European soybeans is expected to grow, optimal processing conditions need to be ensured for small and heterogeneous batches of soybeans. The effect of different soybean varieties, as well as heat treatments, on the growth performance and nutrient digestibility in broiler chickens was investigated. Two varieties, regarded as heat stable and heat labile after preliminary experiments, were partially de-oiled and thermally processed at 110 °C for 20 min and 120 °C for 20 min. The resulting soybean cakes were integrated into a mash diet and subjected to a 36-day long feeding experiment. A total of 336 one-day-old broiler chickens were divided into 24 pens, resulting in 6 replicates per treatment. With application of the 110 °C treatment, analysis of soybean cakes showed that the commonly required reduction in trypsin inhibitor activity (TIA) was only reached with one soybean variety. The higher processing temperature of 120 °C ensured sufficient TIA reductions in both soybean varieties. Elevated TIA concentrations resulted in decreased growth performances ( < 0.05) of the chickens, whereas no negative effect from overheating on growth performance appeared. Total-tract nitrogen retention ( < 0.05) and pre-caecal digestibility of several amino acids ( < 0.10) decreased with higher processing temperatures but had no negative effects on growth performance. In conclusion, the results indicate that processing conditions adjusted to the different varieties are essential to ensure optimal product quality.
由于欧洲大豆产量预计将会增长，因此需要确保针对小批量且异质性的大豆批次的最佳加工条件。研究了不同大豆品种以及热处理对肉鸡生长性能和养分消化率的影响。在初步实验后，将两个分别视为热稳定和热不稳定的品种进行部分脱油，并在110℃下热处理20分钟以及在120℃下热处理20分钟。将所得的大豆饼粕添加到粉料日粮中，并进行为期36天的饲养实验。总共336只1日龄肉鸡被分为24个鸡栏，每个处理有6个重复。在110℃处理下，对大豆饼粕的分析表明，只有一个大豆品种达到了通常所需的胰蛋白酶抑制剂活性（TIA）降低水平。120℃的较高加工温度确保了两个大豆品种的TIA都有足够的降低。TIA浓度升高导致鸡的生长性能下降（P<0.05），而过度加热对生长性能未产生负面影响。随着加工温度升高，全肠道氮保留率（P<0.05）和几种氨基酸的盲肠前消化率（P<0.10）下降，但对生长性能没有负面影响。总之，结果表明，针对不同品种调整加工条件对于确保最佳产品质量至关重要。
