Effects of Fermentation on the Apparent Metabolizable Energy and Standardized Ileal Digestibility of Amino Acids in Soybean Meal Fed to Broiler Chickens

Two experiments were conducted to test the hypothesis that apparent metabolizable energy (AME) and standardized ileal digestibility (SID) of amino acids (AA) in fermented soybean meal (FSBM) are greater than those (SBM). FSBM was produced by fermenting SBM with a mixture Bacillus amyloliquefaciens, Lactobacillus acidophilus, Saccharomyces cerevisiae. The fermentation process decreased trypsin inhibitor crude fiber levels 67.80% 7.56%, while it increased total acid content 2.56%. In first experiment, substitution method used determine AME nitrogen-corrected (AMEn) FSBM. A corn-SBM basal diet two diets consisting 70% plus 30% or formulated. results show did not have an effect on AMEn concentrations (p > 0.05); respective values 10.29 10.62 MJ/kg (DM basis) 9.09 9.23 for second nitrogen-free formulated measure endogenous AA flow, other semi-purified containing as sole source AID SID isoleucine, leucine, phenylalanine, valine, cysteine, tyrosine, aspartic < 0.05). conclusion, B. L. S. cerevisiae can improve its nutritional is promising protein resource broiler production.