Effect of Extrusion and Conventional Processing Methods on the Levels of Anti-Nutrients Factors and Digestibility of Bitter Vetch (Vicia ervilia) Seeds in Broiler

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.