Author/Authors :
Golchin-Gelehdooni، s نويسنده Department of Animal Science, Science and Research Branch, Islamic Azad University, Tehran, Iran , , Shawrang، p نويسنده 2 Radiation Applications Research School, Nuclear Science and Technology Research Institute, Atomic Energy Organization of Iran, Karaj, Iran , , Nikkhah، a نويسنده 1 Department of Animal Science, Science and Research Branch, Islamic Azad University, Tehran, Iran , , Sadeghi، a.a نويسنده 1 Department of Animal Science, Science and Research Branch, Islamic Azad University, Tehran, Iran , , Teimouri-Yansari، a نويسنده 3 Department of Animal Science and Fishery, Sari University of Agricultural Science and Natural Resources, Sari, Iran ,
Abstract :
Comparative effects of extrusion cooking and conventional processing methods (cooking and autoclaving) on anti-nutritional factors and subsequent effects on in vitro and in vivo digestibility of Vicia ervilia 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. Treatments of seeds re-sulted in significant reduction of total phenols, tannins, condensed tannins, canavanine and trypsin inhibitor activity (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.
