Einsatz von unterschiedlich wärmebehandelten Sojakuchen in der ökologischen Hähnchenmast

Summary

In an interdisciplinary research project the following questions are to be examined:
1. How are the treatments common in practice (thermal, hydro-thermal and pressurethermal
treatment) to be rated in terms of the removal of anti-nutritive active factors
(ANF) in soy bean cake?
2. Which input of soy bean cake (treated) can be recommended for practical feeding in
organic broiler production?
Results and conclusion:
1. All treatments are sufficient for removal of ANF in soy bean cake.
2. For feeding mixtures in organic broiler production a content of 20 % (starter) or 15
% (finisher) soy bean cake can be recommended.