The influence of feeding raw vs extruded soyabean supplemented or unsupplemented with sulphur amino acids on performance, pancreatic trypsin activityand morphological parameters of the jejunum in rats

The effect of extrusion of soyabean seeds and sulphur amino acid (AA) suppl ementation on trypsin inhibitor (TI) and lectin activity, and on the histol ogy and microbiology of the jejunum were studied. Wistar rats were fed semi -purified diets containing 10% of soyabean seeds: raw (R) or extruded at 16 0 degreesC (E) and unsupplemented or supplemented with 0.3% (AA) (met+cys, I:I). Extrusion reduced TI activity in seeds from 25.0 to 11.8 TU/mg. Extru sion of soyabean seeds also reduced agglutination activity against human re d blood cells from 1:1600 to 1:100 (group AB), from 1:800 to 1:100(group 0) , from 1:800 to 1:50 (group A), and from 1:400 to 1:50 (group B). Extrusion of soyabean seeds improved (P <0.05) performance and decreased pancreas we ight (0.40 vs 0.50% BW). Extrusion increased (P <0.05) pancreatic trypsin a ctivity (3495 vs 5901 U/100 g protein), improved the morphology of the jeju num, and reduced the E, coli count. The influence of AA in the group fed ra w seeds on performance and morphological gut parameters was even better tha n the effect of extrusion.