The extruded full fat soybean (EFFSB) may be used in diet to satisfy the energy and protein craving of today fast growing broiler chickens. The effects of two dietary levels of FFSBs extruded at three different temperatures were studied on performance, physiological enzymes and blood metabolites of broiler chickens from 0-42 d. A batch of full fat soybean (FFSB) was wet extruded at three temperatures (145 °C, 155 °C and 165 °C) in 15 seconds. Two hundred forty d old Ross 308 male broiler chicks were divided and placed in 24 pens. Six starter, grower and finisher diets were provided in a 2 × 3 factorial design with two dietary levels of EFFSB (7.5 and 15 %) and three extrusion temperatures (145 °C, 155 °C and 165 °C). The extrusion temperatures did not have a significant effect on feed intake (FI), body weight gain (WG) and feed conversion ratio (FCR) of chickens during each and whole period, but inclusion rate of EFFSB had a significant (P<0.05) effect on FI and WG. The FI and WG of chickens fed diet contained 15 % EFFSB was significantly (P<0.05) lower than those fed 7.5 % EFFSB diet, but FCR was similar for both levels of EFFSB diet. The extrusion temperatures and inclusion rate were not significantly affect pancreas weight, creatine phosphokinase (CPK), lactate dehydrogenase (LDH), aspartate aminotransferase (AST) and alanine aminotransferase (ALT) enzymes, indicating that the antinutrients residuals of FFSBs extruded at 145, 155 and 165 °C did not influence liver system and pancreas size of chicks at 21 d of age. This may be due to similar fiber and fat contents of all diets, thus the effects of extrusion temperatures and inclusion rates of EFFSB did not significantly influence (P>0.05) the blood serum lipoproteins and triglycerides. The interaction effects between levels of EFFSB and extrusion temperatures on performance criteria, pancreas weight, CPK, LDH, AST and ALT enzymes of chickens were not significant (P>0.05) during each and whole period.

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