Journal of Current Research in Food Science
2025, Vol. 6, Issue 2, Part C
How different processing methods (roasting/extrusion/pelleting) change genistein and daizein levels in chicken feed ingredients
Author(s): Aisyah Nordin and Mohd Farhan Iskandar
Abstract: Processing conditions applied during poultry feed manufacture can markedly influence the stability and bioavailability of soy-derived isoflavones, particularly genistein and daidzein, which are increasingly investigated for their physiological effects in poultry nutrition. The present study evaluates how three common industrial processing methods roasting, extrusion, and pelleting alter genistein and daidzein concentrations in selected chicken feed ingredients. Representative soybean-based ingredients were subjected to standardized roasting temperatures, extrusion shear profiles, and pelleting pressures commonly used in commercial feed mills. Isoflavone levels were quantified before and after processing using validated chromatographic techniques, and percentage retention or loss was calculated to allow direct comparison among processing methods. Results indicate that roasting caused moderate thermal degradation of both isoflavones, with losses increasing at higher temperatures and longer exposure times. Extrusion processing resulted in the most pronounced reductions, likely due to combined effects of heat, pressure, and mechanical shear disrupting isoflavone structures. In contrast, pelleting showed relatively higher retention of genistein and daidzein, suggesting that short-term conditioning and lower thermal load preserve these compounds more effectively. Differential sensitivity between genistein and daidzein was observed, highlighting compound-specific responses to processing stress. The findings demonstrate that feed processing choices substantially influence isoflavone content and may contribute to variability in experimental and field outcomes related to isoflavone supplementation in poultry diets. Understanding processing-induced changes is essential for accurate formulation, interpretation of biological effects, and development of functional feeds with predictable isoflavone levels. The study provides practical insights for nutritionists and feed manufacturers seeking to balance processing efficiency with the preservation of bioactive compounds in poultry feeds. These results support informed selection of processing strategies when designing experimental diets and commercial formulations, ensuring consistent delivery of isoflavones while minimizing unintended losses that could confound nutritional evaluations, performance responses, and interpretation of feed-based functional interventions in poultry production systems under diverse practical conditions.
DOI: 10.22271/foodsci.2025.v6.i2c.279
Pages: 201-206 | Views: 114 | Downloads: 39
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How to cite this article:
Aisyah Nordin, Mohd Farhan Iskandar. How different processing methods (roasting/extrusion/pelleting) change genistein and daizein levels in chicken feed ingredients. J Curr Res Food Sci 2025;6(2):201-206. DOI: 10.22271/foodsci.2025.v6.i2c.279
