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Brazilian Journal of Poultry Science

versão impressa ISSN 1516-635Xversão On-line ISSN 1806-9061

Resumo

CAFE, M B et al. Composition and Bioavailability of Amino Acid of Full-Fat Soybeans in Poultry. Rev. Bras. Cienc. Avic. [online]. 2000, vol.2, n.1, pp.59-66. ISSN 1516-635X.  https://doi.org/10.1590/S1516-635X2000000100009.

The present bird assays were conducted to determine the digestibility of amino acid content of process full-fat soybeans. Two types of process full-fat soybeans were utilized, the extruded and heated full-fat soybeans. The assay was developed by using the force-feeding adult rooster method. The results for amino acid digestibility of the extruded soybean were higher than that heated soybean. As the type of full-fat soybean processing caused differences on the amino acid availability of studied soybeans, it can be concluded that the different processing gave to those feedstuffs diverse nutritional characteristics for poultry.

Palavras-chave : assay for metabolizable energy; full-fat soybean; metabolizable energy; soybean extruded; soybean roasted.

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