THE EFFECT OF FULL-FAT EXTRUDED SOYA ON T HE PERFORMANCE AND PRODUCE QUALITY IN LAYERS AND BROILER-CHICKENS

An inclusion of 11% of full-fat extruded soya in a diet for laying hen s increased their egg production from 275 to 283 eggs and egg weight f rom 60.3 to 61.6 g (P < 0.05) with feed conversion 1 : 2.29, which did not change against the control. Cholesterol content decreased from 11 .3 to 10.1 mg/g of egg yolk (P < 0.01). An inclusion of 5% of dietary full-fat soya resulted in intermediary results with numerical deviatio ns from the control (279 eggs - 60.8 g - 1 : 2.31 - 10.7 mg). Broiler fattening (0-42 days of age) on diet with 14% of full-fat extruded soy a on average reflected increased carcass weight from 1.95 to 2.08 kg ( P < 0.05), with feed conversion 1:1.84 or 1.78. An inclusion of 10% of full-fat soya improved the results in numerical terms only against th e control (2.05 kg or 1 : 1.79). The content of polyunsaturated fatty acids (PUFA) in fat increased from control 17 to 31%, the ratio of PUF A : SFA (saturated) from 0.55 to 1.1. Full-fat extruded soya is a high ly valuable source of crude protein and fat or energy in poultry nutri tion. Its use makes it possible to formulate high-energy types of feed mixtures for poultry without any requirements for special sources of fodder fats. The use of full-fat soya in poultry nutrition enables to modify positively the composition of fat in eggs and poultry meat as w ell as in foods.