TY  - JOUR
T1  - Effect of Extrusion and Conventional Processing Methods on the Levels of Anti-Nutrients Factors and Enzymatic Digestibility of Bitter Vetch (<I>Vicia ervilia</I>) Seeds
AU - Golchin-Gelehdooni, Sobhan AU - Sadeghi, Ali Asghar AU - Shawrang, Parvin AU - Nikkhah, Ali AU - Teimouri-Yansari, Asadollah 
JO  - Research Journal of Animal Sciences
VL  - 7
IS  - 3
SP  - 42
EP  - 52
PY  - 2013
DA  - 2001/08/19
SN  - 1993-5269
DO  - rjnasci.2013.42.52
UR  - https://makhillpublications.co/view-article.php?doi=rjnasci.2013.42.52
KW  - Conventional and extrusion processing
KW  -V. ervilia
KW  -
KW  -anti-nutritional factors
KW  -digestibility
KW  -rapidly digestible
KW  -slowly digestible and resistant starch
AB  - Comparative effects of extrusion cooking and conventional 
  processing methods (cooking and autoclaving) on physicochemical properties, 
  anti-nutritional factors and subsequent effects on digestibility [Rapidly Digestible 
  Starch (RDS), Slowly Digestible Starch (SDS), enzyme-Resistant Starch (RS), 
  <I>in vitro</I> and <I>in vivo</I> digestibility of starch] in broilers were 
  investigated. Treatments had significant effect (p&lt;0.05) on chemical compositions 
  so that decreased moisture, starch, crude protein, ether extract and crude fiber 
  contents. The results showed that Apparent Amylose Content (AAC) was significantly 
  decreased (p&lt;0.05). Treatments of seeds resulted in significant reduction 
  of total phenols, tannins, condensed tannins, canavanine and trypsin inhibitor 
  activity (p&lt;0.05). Conventional and extrusion processing decreased the proportions 
  of SDS and RS while increased the proportion of RDS (p&lt;0.05). Treatments 
  improved (p&lt;0.05) <I>in vivo</I> digestibilities of dry matter, crude protein, 
  true protein, starch and gross energy. Extrusion was the most effective method 
  to reduction of anti-nutritional factors without modifying protein content. 
  Furthermore this thermal treatment was the most effective in improving protein 
  and starch digestibilities when compared with soaking, cooking and autoclaving.
ER  -