2018-01-242018-01-242000-04CAFÉ, M. B.; SAKOMURA, N. K.; JUNQUEIRA, O. M.; MALHEIROS, E. B.; DEL BIANCHI, M. Composição e digestibilidade dos aminoácidos das sojas integrais processadas para aves. Revista Brasileira de Ciência Avícola, Campinas, v. 2, n. 1, p. 59-66, jan./abr. 2000.e- 1806-90611516-635Xhttp://repositorio.bc.ufg.br/handle/ri/13499The present bird assays were conducted to determine the digestibility of amino acid content of process fullfat soybeans. Two types of process fullfat soybeans were utilized, the extruded and heated fullfat soybeans. The assay was developed by using the forcefeeding adult rooster method. The results for amino acid digestibility of the extruded soybean were higher than that heated soybean. As the type of fullfat soybean processing caused differences on the amino acid availability of studied soybeans, it can be concluded that the different processing gave to those feedstuffs diverse nutritional characteristics for poultry.porAcesso AbertoComposição em aminoácidosDigestibilidade de aminoácidosSoja integral extrusadaSoja integral tostadaAssay for metabolizable energyFull-fat soybeanMetabolizable energySoybean extrudedSoybean roastedArtigo10.1590/S1516635X2000000100009