Effect of autoclaving and sodium metabisulfite on trypsin inhibitors and nutritive value of full-fat soybeans for broilers

摘要

Three 21-day trials were conducted to evaluate the effect of autoclaving and sodium metabisulfite (SMBS) on trypsin inhibitor content and nutritional value of full-fat soybean (FFSB) for broilers. In trial 1, raw FFSB were autoclaved at 121°C for 1, 2, 4, and 6 min. Trypsin inhibitor and urease activity decreased as the heating time increased. Weight gain increased and gain:feed (G/F) and pancreatic hypertrophy (PH) decreased significantly as autoclaving time increased from 0--4 minutes. Further autoclaving to 6 minutes resulted in growth reduction. In trial 2, chicks were fed corn/raw FFSB diets and SMBS (.25,.50,.75,1%) was supplied in drinking water. Weight gain and feed consumption decreased significantly (p < 0.05) as the SMBS concentration increased. PH was not significantly (p < 0.05) different among these four treatments. In trial 3, raw FFSB were steeped in 0%, 1%, or 2% of SMBS solutions at 40°C for 3 hours. Steeping in 1 or 2% SMBS solution destroyed about 65% and 75% of TI activity, respectively. Weight gain increased significantly, however, there were no significant differences in G/F and PH.;Results of three trial suggest that FFSB were best utilized by broilers after being autoclaved for 4 minutes to destroy trypsin inhibitors and urease activity. Soaking FFSB in 2% sodium metabisulfite had a moderate effect on improving performance while giving sodium metabisulfite in drinking water depressed performance.