Nutritional evaluation of different varieties of full-fat soybeans in broiler chicken starter diets

The nutritional quality of new varieties of high protein (HP) (OT 89-16) and low trypsin inhibitor (LTI) (X 2033) full-fat soybean (SB) developed at Agriculture Canada, Ottawa, was evaluated in broiler chicken starter diets.

Nutritional quality of these protein sources was evaluated by incorporating them in broiler chicken starter diets and studying the growth performances of chickens. The chickens given methionine supplemented LTI diet made greater weight gains (P $<$ 0.05) than those on non-supplemented diet but not to the level of the birds fed heat treated beans. It was concluded that TI levels in the LTI beans probably were not low enough to eliminate the heat treatment entirely but perhaps would require lower temperatures and shorter cooking times than for the SB currently grown. HP SB were well utilized by the birds and will result in the reduction of the amount of SB required by substituting the ordinary SB on an equivalent protein basis. (Abstract shortened by UMI.).