Duodenal chyme enzyme activity in broiler chickens fed soybean meal and cake (EcoSoy)

The problem of finding the most complete protein components that can be used in poultry farming is currently urgent, as the cost of feed in poultry farming reaches 70%. The most popular methods for evaluating nutrient availability in the organism of productive animals are fistula technologies. In this work, the authors used a new technique to evaluate the palatability and nutritional properties of two soybean products in the diet of broiler chickens. The comparative analysis showed that soybean cake (EcoSoy) was the most preferred feed ingredient, increasing trypsin activity by 30.2% and lipase activity by 114% compared to meal in the first postprandial phase (after 60 min). In the second postprandial phase (after 120 min), the differences were not reliable, but a tendency to increase activity was observed in the experimental group (by 17.2%).