Coefficients for standardized ileal amino acid digestibility in broilers

What type of "soybean full fat" is mentioned above - extruded, roasted, etc.?

Dear Dave, the data for soybean full fat came from the paper of Valencia et al. (2009) and they described the production as following: "The FFSB contained 349 g CP/kg and was also provided by a local supplier from soya beans of Brazilian origin. The beans were cracked (Roller mill 1000, Amandus Kahl, Reinbek, Germany) into 3 to 4 pieces, cooked in a hydrothermal reactor (model AK38-1, Amandus Kahl, Reinbek, Germany) for 1 h (105±5 °C), expanded at 117 °C using an annular gap expander (model OE 23.2 mm, Amandus Kahl, Reinbek, Germany), cooled, steam dried (130 °C for 10 min) and passed through a hammer mill (model DFZH-1155, BühlerAG, Uzwil, Switzerland) provided with a 2.5-mm screen." Best regards, Ariane

Excellent question Dave and good detailed answer Ariane. Majority of researchers are still using collective terminology when stating ingredients in their study.