Effect of Extrusion and Conventional Processing Methods on the Levels of Anti-Nutrients Factors and Digestibility of Bitter Vetch (Vicia ervilia) Seeds in Broilers
محورهای موضوعی : CamelS. Golchin-Gelehdooni 1 , P. Shawrang 2 , A. Nikkhah 3 , A.A. Sadeghi 4 , A. Teimouri-Yansari 5
1 - Department of Animal Science, Science and Research Branch, Islamic Azad University, Tehran, Iran
2 - Radiation Applications Research School, Nuclear Science and Technology Research Institute, Atomic Energy Organization of Iran, Karaj, Iran
3 - Department of Animal Science, Science and Research Branch, Islamic Azad University, Tehran, Iran
4 - Department of Animal Science, Science and Research Branch, Islamic Azad University, Tehran, Iran
5 - Department of Animal Science and Fishery, Sari University of Agricultural Science and Natural Resources, Sari, Iran
کلید واژه: digestibility, broilers, anti-nutritional factors, Extrusion, vicia ervilia,
چکیده مقاله :
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 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.
در این مطالعه مقایسه اثرات اکستروژن و فراوری‌های حرارتی سنتی (پختن در آب جوش و اتوکلاو) بر عوامل ضد تغذیه‌ای و قابلیت هضم دانه گاودانه در جوجه‌های گوشتی انجام شد. تیمارها دارای اثرات معنی‌داری بر ترکیبات شیمیایی بودند به گونه‌ای که سبب کاهش رطوبت، نشاسته، پروتئین خام، چربی و فیبر خام شدند (05/0P<). فراوری دانه‌ها سبب کاهش معنیدار ترکیبات فنلی، کاناوانین و ممانعت کننده تریپسین شد. فراوری سبب بهبود قابلیت هضم ماده خشک، پروتئین خام و نشاسته شد. نتایج نشان دادند که اکسترود کردن مؤثرترین روش برای کاهش ترکیبات ضد تغذیه‌ای بدون تغییر دادن محتوای پروتئین بود. به علاوه، این روش فراوری مؤثرترین روش برای بهبود قابلیت هضم پروتئین و نشاسته بود.
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