The Control of the Quality of Full–Fat Soybean by PH Change Method and Rapid Colorimetric Method for the Determination of Urease Enzyme Activity and Thermal Treatment's Effect on Broilers' Performance

Abstract

 This experiment was conducted using (400) one-day-old, broiler chicks (Ross). These chicks were randomly distributed into eight groups that differed in the temperature of Extruded full-fat soybean (FFSB) in their feed. The feed mixtures were distributed as follows: The first group (the control) was fed raw, unprocessed soy. The second group was fed treated soy at a temperature between (90-100) ° C and contained the same nutritional components as the control group (the first group). The treatment temperature in the rest of the groups is approximately ten degrees Celsius higher than the previous group, and ten degrees Celsius less than the next group. The treatment temperature ranged from (90) to (160) ° Celsius. The results showed a significant effect (p<0.05) of increasing the temperature used to treat soybean seeds on the live weights. Feed conversion improved with raising the processing temperature compared to the control. This experiment showed that increasing the processing temperature to the limits of (130-140) ° C for soybeans in the mixtures gave the best results (p < 0.05). Using the rapid colorimetric method showed that red color distribution on less than 25% of the surface of the dishes is a reliable result to evaluate the quality of treatment in the future and the possibility of adjusting soybean quality by changing the PH degree or by rapid color test.