Extrusion and micronisation are one of the most frequent heat treatments used for enrichingnutritive quality of feed in Serbia. Aim of this study was to investigate effects of those heat treatments onbasic chemical composition, crude protein solubility index (PDI) and urease activity in flaxseed. Flaxseedwas extruded in an "Oprema-zootehnička oprema", type M2, model 1000 extruder at 125±1 °C andmicrowaved in a microwave oven SAMSUNG GE82N-B with LED display at 450°C for 3, and 5 minutes.Application of extrusion led to statistically significant (P<0.01) urease activity reduction by 66.67%.Crude protein solubility index was 14.72% what is statistically significant (P<0.01) higher, compared toother experimental treatments. Based on the gained results it can be concluded that dry extrusion can bea good choice for thermal treatment of flaxseed intended for usage in broilers chicken nutrition.

flaxseed, extrusion, microwave roasting, nutrition, broilers

Presentation: oral