Tolerance of Broiler to Dietary Soybean Antinutritional Factors

Raw,heat treated soybean meal and diets made from soybeans extruded at varying temperature were compared to examine dietary threshold levels of the major soybean antinutritional factors(ANF)for broilers.Whole full fat soybeans were extruded at 90,100,110,120,130,or 140 ℃.An in vivo nutritional evaluation of the extruded soybean meals was carried out using 224 Arbor Acres broilers allotted to seven treatments with four replicates of eight birds per pen.As extrusion cooking temperature increased,the urease activity,TI activity,lectin content and PDI decreased.Extruding at 120 ℃ reduced the urease actvity to 0 11 units,the TI activity to 7 20 mg·g -1 ,and lectin content to zero.Raw soybean meal significantly depressed the growth rate of broiler chickens.Remaining ANF obviously reduced feed intake and dietary nitrogen metabolism.The performance of broilers was improved as extrusion temperature increased.Extruding at 110 ℃ produced an effect equal to that of conventional soybean meal.The weight of the pancreas of the birds fed the raw soybean or 90℃ extruded soybean were significantly higher than those in heated soybean meal group and in the higher temperature extruded soyean groups.The same tendency was found from 3 to 7 wk of age.The weights of duodenum and ileum of the broilers fed the raw soybean were significantly higher than those in heated soybean meal group.Extending the feeding of raw soybean or low temperature extruded soybean to 7 wk old broilers significantly increased the fresh weights of proventriculus,jejunum and ileum and dry weights of jejunum and ileum.The villi of birds fed raw soybean meal and low temperature extruded soybean meals were shor tened and damaged.Broilers grew well on the diets containing soybean trypsin inhitory activity as high as 3 74 mg·g -1 without showing any negative effect on the weights of organs and alimentary tracts.

Comparative study of the effects of Tartary buckwheat seed and sprout consumption on the physiological indices and gut microbiota of C57BL/6J mice

Tartary buckwheat(Fagopyrum tataricum)is a well-known pseudocereal for its health and economic value.However,abundant antinutritional factors(ANFs)reduces its health benefits.As reported,germination can improve the nutritional profile of grains.In this study,we systematically evaluate the safety of Tartary buckwheat seeds(TB)and Tartary buckwheat sprouts(TBS)used as high active ingredients.After evaluating nutrition levels,bioactive compounds and ANFs in TBS during germinating,5^(th)-day TBS were selected as the raw material.C57BL/6J mice were gavaged daily with distilled water,TB,or TBS for 6 weeks.The physiological indices related to ANFs were determined.Results showed that the TB intake tends to generate negative effects on the gut microbiota,and organs.Additionally,upon TB intake,the Fe^(3+)content in serum,trypsin activity in pancreas and jejunum decreased,while the cytokine,IgE,and histamine levels in serum,water content in faeces,cytokine levels in liver and jejunum increased.Conversely,TBS did not induce any obvious negative effects on the above relevant indices and showed better lipid-lowering effect.Altogether,TBS are safer and more effective as a raw material to produce the functional food for long-term consumption with the intention of preventing and treating hyperlipidaemia.

Effect of Different Treatments on Nutritional Value of Lima Bean (<i>Phaseolus lunatus</i>) and Its Utilization in Biscuit Manufacture

Physical properties, chemical composition, minerals content, amino acids profile and anti-nutritional factors i.e. phytic acid, tannins and trypsin inhibitor of lima bean seeds (Phaseolus lunatus) which newly cultivated in Egypt were investigated. Addition to study the effect of common processing methods (soaking, cooking, roasting, and dehulling) on the chemical composition, minerals content and anti-nutritional factors of lima bean seeds in order to be used in biscuit preparation. Results showed that protein content was significantly (P ≤ 0.05) increased in dehulled Lima bean (27.06%) compared to raw lima bean (26.02%). All processing methods significantly (P ≤ 0.05) increased Soluble Dietary Fiber (SDF), however soaked seeds contained the highest significant Total Dietary Fiber (TDF) (30.18%) and Insoluble Dietary Fiber (IDF) (22.15%). Raw lima bean was superior in calcium, iron, magnesium, sodium, potassium, copper, and zinc compared with all processed samples. Raw lima bean had a higher content of all essential amino acids, except methionine compared to wheat flour of 72% extraction rate. The effect of different processing methods used in this study on lowering phytic acid and tannins, was arranged in the following significant (P ≤ 0.05) order: dehulling > cooking> roasting > soaking. Trypsin inhibitor was completely eliminated by cooking and dehulling treatments. Results showed that no significant differences (P ≤ 0.05) were found in appearance, color, texture and overall acceptability of substituted with 30% raw or processed lima bean and between control biscuit (100% wheat flour). The diameter, spread ratio, chemical composition (protein, ash, crude fiber, SDF, IDF and TDF) and minerals were significantly increased in all substituted biscuits compared to control biscuit. Improvement in the essential amino acid profile of raw Lima biscuit was observed with higher values of essential amino acids, Chemical Score (CS), and Biological Value (BV). This study recommended the use of lima bean in preparing biscuits at 30% replacement to enhance the nutritional composition of biscuits with acceptable sensory properties.

Effects of Different Grinding Methods on the Quality of Soybean Bean Milk

[Objectives] This study was conducted to improve the nutritional value of soybean milk, enrich the variety and taste of soybean milk, and find healthy food that is more conducive to people s nutritional needs. [Methods] Whole soybean milk was prepared by grinding with a grinding wheel at a low concentration (low-concentration grinding) and a stainless steel mill at a high concentration (high-concentration grinding). The sensory, physical and chemical characteristics and anti-nutritional factors of whole soybean milk produced by different grinding methods were studied. [Results] Compared with low-concentration grinding, the protein content in soybean milk prepared by high-concentration grinding increased by 24%, and the dietary fiber content increased by 74.7%. Before and after high-pressure homogenization, the particle size D(4, 3) of soybean milk prepared by low-concentration grinding was 212.1 and 93.59 μm, respectively, and the particle size D(4, 3) of soybean milk prepared by high-concentration grinding was 134.0 and 64.64 μm, respectively. The trypsin inhibitor activity and phytic acid content of soybean milk prepared by high-concentration grinding were significantly lower than those of soybean milk prepared by low-concentration grinding. [Conclusions] This study improves the diet structure of the broad masses of people, strengthens people s physique, and provides a new idea for the implementation and development of China s "Soybean Action Programme".