The effect of shear forces and addition of a mixture of a protease and a hemicellulase on chemical, physical and physiological parameters during extrusion of soybean meal

摘要: The influence of shear forces during extrusion toasted soybean meal (TSBM) and the addition enzymes before after on some chemical, physical physiological parameters were studied. Shear introduced by use 0, 1 2 twin lead slotted screws (TLSSs) TSBM with a single-screw extruder. experiment included 6 treatments: 1. unextruded TSBM, 2–4. extruded 1, TLSSs, respectively, 5. mixture protease hemicellulase TLSS 6. same amount added TLSS. Chemical analysis showed decrease 25–41% in trypsin inhibitor activity (TIA) lectin content below detectable level as result extrusion. in-vitro protein digestibility increased from 60.7% to 81.1% seemed negatively correlated TIA. Different levels gave no correlation between animal performance dispersibility index (PDI) nitrogen solubility (NSI) decreased but both failed differentiate different levels. Using NSI quality parameter extrusion, it was concluded that 50–55% improved feed conversion broiler chickens. lysine which reacted 1-fluor-2,4-dinitrobenzene at 435 nm (FDNB-reactive lysine) did not change A growth 578 female 528 male day-old chickens significantly (P < 0.001). Also compared Enzyme also weight gain mainly 0.0256). No significant differences obtained nor 30 rats fed diets containing TLSSs total tract