{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,9]],"date-time":"2026-03-09T15:14:51Z","timestamp":1773069291431,"version":"3.50.1"},"reference-count":55,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2022,4,26]],"date-time":"2022-04-26T00:00:00Z","timestamp":1650931200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"H. Wilhelm Schaumann Foundation, Hamburg, Germany","award":["Dissertationsstipendium Florian Hemetsberger"],"award-info":[{"award-number":["Dissertationsstipendium Florian Hemetsberger"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Animals"],"abstract":"<jats:p>Soybean products are of high importance for the protein supply of poultry. Heat treatment of soybeans is essential to ensure optimal digestibility because of intrinsic antinutritive factors typical for this feed category. However, excessive treatment promotes the Maillard reaction and reduces protein digestibility. Furthermore, Europe\u2019s efforts are to decrease dependence on imports of soybean products and enlarge local production. This process will include an increase in the variability of soybean batches, posing great challenges to adequate processing conditions. Intrinsic soybean properties plus heat treatment intensity might be able to modulate the gut microbiota, which is of crucial importance for an animal\u2019s health and performance. To assess the influence of heat treatment and soybean variety on gut microbiota, 2 soybean cakes from 2 varieties were processed at 110 \u00b0C or 120 \u00b0C and subsequently fed to 336 one-day-old broiler chickens. After 36 days, the animals were slaughtered, and the digesta of the ileum and caecum was collected. Next, 16S rRNA amplicon sequencing of the extracted DNA revealed a high discrepancy between gut sections, but there were no differences between male and female birds. Significant differences attributed to the different soybean varieties and heat intensity were detected for certain bacterial taxa. However, no effect on specific families or genera appeared. In conclusion, the results indicated the potential of processing conditions and soybean variety as microbiota-modulating factors.<\/jats:p>","DOI":"10.3390\/ani12091109","type":"journal-article","created":{"date-parts":[[2022,4,26]],"date-time":"2022-04-26T11:45:55Z","timestamp":1650973555000},"page":"1109","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Effect of Two Soybean Varieties Treated with Different Heat Intensities on Ileal and Caecal Microbiota in Broiler Chickens"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9630-1892","authenticated-orcid":false,"given":"Florian","family":"Hemetsberger","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology, Institute of Food Science, University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190 Vienna, Austria"},{"name":"Department of Agrobiotechnology, Institute of Animal Nutrition, Livestock Products and Nutrition Physiology, University of Natural Resources and Life Sciences Vienna, Muthgasse 11, 1190 Vienna, Austria"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Benjamin","family":"Zwirzitz","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Institute of Food Science, University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190 Vienna, Austria"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5526-3017","authenticated-orcid":false,"given":"Nadia","family":"Yacoubi","sequence":"additional","affiliation":[{"name":"Evonik Operations GmbH, 45128 Essen, Germany"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Wolfgang","family":"Kneifel","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Institute of Food Science, University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190 Vienna, Austria"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8408-4015","authenticated-orcid":false,"given":"Karl","family":"Schedle","sequence":"additional","affiliation":[{"name":"Department of Agrobiotechnology, Institute of Animal Nutrition, Livestock Products and Nutrition Physiology, University of Natural Resources and Life Sciences Vienna, Muthgasse 11, 1190 Vienna, Austria"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1090-4284","authenticated-orcid":false,"given":"Konrad J.","family":"Domig","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Institute of Food Science, University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190 Vienna, Austria"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2022,4,26]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"31","DOI":"10.1080\/10408399409527649","article-title":"Implications of Antinutritional Components in Soybean Foods","volume":"34","author":"Liener","year":"1994","journal-title":"Crit. 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