The Effects of Microwave Heating on the Properties of Raw Unextracted Soybeans for Utilization by the Chick

NUMEROUS workers have reported on various methods of heating unextracted soybeans for use in chick diets. The methods investigated include steam cooking at various pressures, extruding and infrared cooking. Combs (1960), Rogler and Carrick (1961) and Runnels (1961) reported on the utilization of steam cooking in the processing of unextracted soybeans. Other reports have been comprehensively reviewed by Featherston and Rogler (1966) and White et al. (1967). White et al. (1967) investigated infrared heating, autoclaving and extrusion as methods of processing unextracted soybeans. It was found that soybeans processed by these three methods approached the nutritional value of extracted soybean meal and soybean oil in isocalcoric-isonitrogenous rations. Hull et al. (1968) also conducted experiments to evaluate infrared heating and extrusion processing of unextracted soybeans for inclusion in broiler diets. These researchers found that diets which contained extruded soybeans supported chick performance equal or superior to rations which had solvent extracted…