Recently animal-products are mainly coming from the non-ruminant animals, but commercial protein source feeds are becoming costly and inaccessible that affects from further productivity enhancements. Commercial soybean meal (SBM) can partially be replaced by raw full-fat soybean (RFSB), but concentration of anti-nutritional factors (ANF) might be more than the threshold levels for these animals, particularly for poultry. The review revealed that full-fat soybean is characterized by its crude protein (CP) contents (36-42%) and high levels of fat (18-22%). However, chicken diets based on RFSB reduced feed consumption, live weight and reduced feed efficiency. Out-flow of ileal CP and total amino acids (AA) were increased when increasing levels of RFSB in broiler diets. Some anti-nutrients are considerably be inactivated by heating, but over- or under-heating affects the quality. However, supplementation of selected exogenous feed enzymes could optionally be helpful to break down the ANF present in many feed ingredients. Standardized ileal digestibility of CP and AA were improved due to supplementation of microbial protease. Microbial phytase has also the capacity to improve the digestibility of CP and AA. As a conclusion identifying both characteristics and optional reducing strategy of ANF would be helpful to enhance utilization of poultry feed ingredients

Keywords: Animal-products, heat processing, inactivation of anti-nutrients, quality, raw, full-fat soybean