Effect of extrusion under controlled temperature and moisture conditions on ileal apparent amino acid and starch digestibility in peas determined with young broilers
作者： W. Al-Marzooqi , J. Wiseman
DOI: 10.1016/J.ANIFEEDSCI.2009.05.004
关键词: Trypsin inhibitor 、 Biology 、 Biochemistry 、 Starch 、 Animal nutrition 、 Legume 、 Factorial experiment 、 Polysaccharide 、 Moisture 、 Food science 、 Extrusion
摘要: Abstract The objective of the experimental programme was to examine influence extrusion peas under controlled temperature and moisture conditions on coefficient ileal apparent digestibility (CIAD) amino acids changes starch structure (crystallisation) subsequent effects CIAD in young broilers. Experiment 1 used one pea cultivar (2.94 mg trypsin inhibitor units (TIU)/g DM) processed two temperatures (exit 70 140 °C) levels (0 1.96l water added/h) giving a 2 × 2 factorial design (with 5th treatment being raw sample). All samples were added at rate 500 g/kg into purified diet where only source protein/amino acids. Processing generally led reduction but for Raw, Treatments 3 (added water) lower than that 2 4 (no with data 0.730, 0.808 0.759 vs. 0.852 0.834, respectively. evaluated near-isogenic lines (HA5 HB5) same as 1. Extrusion 70 °C/addition had no significant effect activity eliminated 140 °C or without addition (P
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