EFFECT OF EXTRUSION AND CONVENTIONAL PROCESSING METHODS ON THE LEVELS OF ANTI-NUTRIENTS FACTORS AND DIGESTIBILITY OF BITTER VETCH (VICIA ERVILIA) SEEDS IN BROILERS

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GOLCHIN GELEHDOONI S.; SHAWRANG P.; NIKKHAH A.; SADEGHI A.A.; TEIMOURI YANSARI A.

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Journal: IRANIAN JOURNAL OF APPLIED ANIMAL SCIENCE Year:2014 | Volume:4 | Issue:4 Page(s): 835-842

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Title

EFFECT OF EXTRUSION AND CONVENTIONAL PROCESSING METHODS ON THE LEVELS OF ANTI-NUTRIENTS FACTORS AND DIGESTIBILITY OF BITTER VETCH (VICIA ERVILIA) SEEDS IN BROILERS

Author(s)

Keywords

ANTI-NUTRITIONAL FACTORS

BROILERS

DIGESTIBILITY

EXTRUSION

VICIA ERVILIA

Abstract

Comparative effects of EXTRUSION cooking and conventional processing methods (cooking and auto-claving) 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 resulted 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.

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References

DIGESTIBILITY OF BAUHINIA PURPUREA: EFFECT OF SOAKING AND HYDROTHERMAL PROCESSING METHODS ON THE LEVELS OF ANTINUTRIENTS AND IN VITRO PROTEIN DIGESTIBILITY OF BAUHINIA PURPUREA

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APA: Copy

GOLCHIN GELEHDOONI, S., SHAWRANG, P., NIKKHAH, A., SADEGHI, A.A., & TEIMOURI YANSARI, A.. (2014). EFFECT OF EXTRUSION AND CONVENTIONAL PROCESSING METHODS ON THE LEVELS OF ANTI-NUTRIENTS FACTORS AND DIGESTIBILITY OF BITTER VETCH (VICIA ERVILIA) SEEDS IN BROILERS. IRANIAN JOURNAL OF APPLIED ANIMAL SCIENCE, 4(4), 835-842. SID. https://sid.ir/paper/640648/en

Vancouver: Copy

GOLCHIN GELEHDOONI S., SHAWRANG P., NIKKHAH A., SADEGHI A.A., TEIMOURI YANSARI A.. EFFECT OF EXTRUSION AND CONVENTIONAL PROCESSING METHODS ON THE LEVELS OF ANTI-NUTRIENTS FACTORS AND DIGESTIBILITY OF BITTER VETCH (VICIA ERVILIA) SEEDS IN BROILERS. IRANIAN JOURNAL OF APPLIED ANIMAL SCIENCE[Internet]. 2014;4(4):835-842. Available from: https://sid.ir/paper/640648/en

IEEE: Copy

S. GOLCHIN GELEHDOONI, P. SHAWRANG, A. NIKKHAH, A.A. SADEGHI, and A. TEIMOURI YANSARI, “EFFECT OF EXTRUSION AND CONVENTIONAL PROCESSING METHODS ON THE LEVELS OF ANTI-NUTRIENTS FACTORS AND DIGESTIBILITY OF BITTER VETCH (VICIA ERVILIA) SEEDS IN BROILERS,” IRANIAN JOURNAL OF APPLIED ANIMAL SCIENCE, vol. 4, no. 4, pp. 835–842, 2014, [Online]. Available: https://sid.ir/paper/640648/en

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