Mikrogolf-geprosseseerde volvetsojabone vir gebruik in braaikuikendiëte

Abstract

Microwave-processed full-fat soy beans for use in broiler diets. An experimental microwave oven, delivering microwaves of 1,3 kW (frequency of 2450 MHz), was used to process air-dry (9,13% moisture) and moistened (23,08% moisture) full-fat soy beans. The processed beans were chemically evaluated by measuring the trypsin inhibitor activity (TIA), whereas biological quality was evaluated by means of true metabolizable energy (TME) and amino acid availability (AA). Broiler growth was used as a final criterium of processing success. The broiler diets were formulated so as to include 20% treated soy beans, which resulted in a crude-protein level of 15% and an energy concentration of 12,8 MJ ME/kg. It was established that the optimal processing time was 9 min for air-dry and 8 min for moistened soy beans. TIA, TME and AA were reasonably accurate indicators of actual responses as measured in the broiler growth trial.

'n Eksperimentele mikrogolfoond wat 1,3 kW golwe van 2450 MHz frekwensie lewer is gebruik om lugdroë (9,13% vog) en benatte (23,08% vog) volvetsojabone te behandel. Die behandelde sojabone is chemies geëvalueer deur die bepaling van die tripsieninhibeerderaktiwiteit (TIA), terwyl biologiese evaluasies ware metaboliseerbare energie (WME) en beskikbare aminosure (BA) ingesluit het. Die groei van braaikuikens is as finale kriterium gebruik om die sukses van sojaboonverhitting te bepaal. Die braaikuikendiëte is geformuleer om 20% behandelde sojabone te bevat sodat die diëte uiteindelik 15% ruproteïen en 'n energiepeil van 12,8 MJ ME/kg bevat het. Die resultate toon dat die lugdroë sojabone by 9 min en die hoë-vog sojabone by 8 min optimaal behandel was. TIA, WME en BA was redelik akkuraat in die voorspelling van die kuikens se groeiprestasies.

Keywords: Broiler, soy beans, microwave processing.