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ASPTA Baner

Vol. 6 No. 2 (2007)

Artykuły

The influence of extrusion on storage stability of lipid fractions in feedstuffs for fish

DOI: https://doi.org/10.24326/aspta.2007.2.1
Submitted: October 17, 2022
Published: 2007-12-31

Abstract

Mixtures for carp fishes prepared in a loose form and an extruded form were stored at the temperature of 25°C, with humidity of 35–40% for three months. The quality of the lipid fraction was determined on the basis of monthly markings of acid value (LK), peroxide value (LN) and the content of vitamins A and E. Experimental factors did not result in any hydrolytic or oxidizing alterations in the lipid fraction, or in the content of vitamin E, which would be important for the feeding utility of the mixtures. Vitamin A deficiencies after extrusion amounted to 12%, and after finishing the storage test to 33% in relation to its content before extrusion.

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