Effect of using extruded full-fat soybean on performance and carcass characteristics in female Turkeys

Abstract

The use of full fat soybeans (FFSB) in poultry nutrition is limited because of the presence of anti-nutritional factors, which can be inactivated by means of heat treatment. Over-processing of FFSB may result in deficient amino acid availability. An experiment, effects of replacing soybean meal (SBM) with different levels of the EFFSB on performance and carcass characteristics of diets turkeys were evaluated. A total of 300 one day female turkey B.U.T (big 6) were selected and divided into four experimental groups with three replicates containing 25 poults each, in a completely randomized design and were fed experimental diets for 18 weeks. The basic diet of the control groups and included 0, 10, 15 and 20% of the extruded full-fat soybean. There was negligible changes in mortality and properties of the carcass. The results showed that the level of feed intake was decreased, while feed efficiency and body weight gain was improved in female turkey fed with different levels of the EFFSB. As a result, the best growth performance was determined for female turkeys fed diets containing 15 and 20% of EFFSB, which was exceeded significantly (p#0.05). The experiment confirmed that addition of extruded full-fat soybean in female turkey diets had influenced on biochemical parameters of blood, so that cholesterol and triglyceride were reduced significantly (p#0.05) on serum lipid of female turkey.