Ari, M. M.Ayanwale, B. A.Adama, T. Z.2023-12-112023-12-112011-02-01AO AC. (1995). In: Cunni, P.A. (Ed.), Official Methods of Analysis of the Association Official Analytical Chemists, vol. 1, 16th ed. AOAC International, Arlington, USA, 1298 pp. Aletor, V. A. & Ogunyemi, O. (1988). “Effect of Varying Level of Fish Meal Substitution with Soyabeans Meal on certain Serum Metabolites and Haematological indices in American Soyabean Association Mo., USA. Ari, M.M, Ayanwale, B.A, Adama,T.Z & Olatunji, E.A. (2012). Evaluation of the chemical composition,and antinutrtional factor (ANFs) levels 6 Growth indices and serum profile of broiler chickens of different thermally processed soyabeans (Glycine Max) Asian J. of Agric. /tes.DOI: 10.3923/ajar Ari, M. M. & Ayanwale, B.A. (2013) Serum Profile and Growth Indices of Broilers Fed Diets Containing Alkaline Treated Soyabeans Asian Journal of Poultry Science (1-7) DOI: 10.3923/ajpsaj .2013 A.S.A. (1997). American Soyabean Association Soy Stats: A Reference Guide to Important Soyabean Facts and Figures. American Soyabean Mo., USA, 45 pp. Ashayerizadeh, A.- Dabiri, N., Mirzadeh, K. H. & Ghorbani, M. R.. (2011). Effect of dietary supplementation of probiotic and prebiotic on growth indices and serum biochemical parameters of broiler chickens. Journal of Cell and Animal Biology 5(8) 152-156. Ahttps://keffi.nsuk.edu.ng/handle/20.500.14448/2831An evaluation of growth indices and serum profde of broiler chickens fed different thermally processed soyabean (Glycine max) based diets using 240 days-old Anak broilers that were randomly divided into four (4) experimental groups of three replicates each. Dietary treatments were as follows: Tl, T2, T3 and T4 representing extrusion (control), Cooking, toasting and roasting based groups at both starter and finisher phases and the diets were isocaloric and isonitrogenous for both the starter (1- 35 days) and finisher phases (36- 63 days). Cooking and toasting presented significantly (P < 0.05) better Specific Growth Rate (SGR) and Growth Efficiency (GE) when compared to extrusion and roasting at the starter phase. Feed Conversion Ratio (FCR), Protein Efficiency Ratio (PER) and Energy Efficiency Ratio (EER) were significantly affected by dietary treatments (P > 0.05) at both the starter and finisher phases. Variations in urea, creatine, packed cell volume, cholesterol and haemoglobin were significant (P>0.5) among treatments, however cholesterol levels were lowest in cooking (T2) and roasting (4) groups. Cooking process was recognized to preserve nutrients more effectively in this study and therefore provides a more effective mechanism for the improvement in growth indices, PER, EER and reduction in serum cholesterol in broilers.enBroilers, thermal processing, growth indices and serum profileArticle