کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8492291 | 1552428 | 2011 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of online pretreatment of plant ingredients on processing responses and physical properties in extruded fish feed
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم دامی و جانورشناسی
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Effects of online pretreatment of plant ingredients on processing responses and physical properties in extruded fish feed Effects of online pretreatment of plant ingredients on processing responses and physical properties in extruded fish feed](/preview/png/8492291.png)
چکیده انگلیسی
A feed processing study, using a 4Ã2Ã2 design, was conducted to evaluate the influence of plant ingredient (soybean meal, rapeseed meal, field peas and faba beans), pretreatment of the mash (water addition of 400 g/kg total moisture to the plant meal fraction of the mash for 45 min at 45 °C) and conditions applied during the extrusion process (screw speed of 325 or 225 rpm) on quality of fish feeds. Pretreatment of the plant ingredients increased the extrusion temperature (P<0.001) and the steam pressure in the barrel (P<0.05) and reduced the specific mechanical energy (P<0.05), resulting in a decrease (P<0.01) in hardness in the diets subjected to the pretreatment. Pretreatment of the feed also resulted in a decrease in bulk density (P<0.01) that was lowest for the rapeseed meal diet (P<0.01). There was an effect of plant ingredient on temperature in the extruder (P<0.05), but only in the third section, while no effect was observed on pressure. Diets with field peas and faba beans resulted in increased (P<0.05) pellet hardness. Increased screw speed reduced both pellet hardness (P<0.05) and bulk density (P<0.001). In conclusion, the novel pretreatment method can be implemented online in an extrusion line, if desired, for nutritional purposes. However for regular ingredients it does not affect physical quality.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Animal Feed Science and Technology - Volume 168, Issues 3â4, 22 September 2011, Pages 250-256
Journal: Animal Feed Science and Technology - Volume 168, Issues 3â4, 22 September 2011, Pages 250-256
نویسندگان
O.F. Kraugerud, B. Svihus,