کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
11263187 | 1748217 | 2018 | 30 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The effects of in-barrel moisture on extrusion parameters, kibble macrostructure, starch gelatinization, and palatability of a cat food
ترجمه فارسی عنوان
اثرات رطوبت در بشکه بر پارامترهای اکسترودر، ساختار کببل کل، ژلاتین کردن نشاسته، و طعم و مزه غذای گربه
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم دامی و جانورشناسی
چکیده انگلیسی
Water addition is required for proper extrusion, improving dough flow, starch hydration and swelling, viscosity generation, and extrudate cellular formation. The implications of changing in-barrel moisture, however, is little studied for cat foods. Using a nutritionally balanced cat food recipe, the present study evaluated the application of six amounts of water at the extruder barrel, obtaining the following mass in-barrel moistures: 220âg/kg, 270âg/kg, 300âg/kg, 320âg/kg, 350âg/kg, and 370âg/kg. Treatments were processed in a single screw extruder; after stabilization (45âmin), extrusion parameters was recorded at each 15âmin, with four samplings per moisture level (considered the experimental unit). Treatments were evaluated in a sequential addition of moisture, and results submitted to variance analysis and compared by polynomial contrasts (Pâ<â0.05). The specific mechanical energy application, temperature and pressure of extrusion, starch gelatinization, and in vitro digestibility of organic matter decreased with increasing in-barrel moisture (Pâ<â0.01). The difference between reactive to total lysine decreased with increased in-barrel moisture, showing less lysine complexation with higher moisture contents (Pâ<â0.05). Kibble expansion and lipid complexation showed a quadratic response (Pâ<â0.01), with higher values for in-barrel moistures between 280âg/kg to 320âg/kg. Cat preferences to foods did not change due to water addition during extrusion. In-barrel moistures between 280âg/kg and 320âg/kg is suggested to improve extrudate formation, allow high starch gelatinization, and control mechanical energy application to the mass.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Animal Feed Science and Technology - Volume 246, December 2018, Pages 82-90
Journal: Animal Feed Science and Technology - Volume 246, December 2018, Pages 82-90
نویسندگان
Mayara A. Baller, Peterson D.G. Pacheco, Francine M. Peres, Mariana Monti, Aulus C. Carciofi,