The influence of extrusion on storage stability of lipid fractions in feedstuffs for fish
Teresa Jaśkiewicz
Akademia Rolnicza w LublinieAgnieszka Sagan
Akademia Rolnicza w LublinieAbstract
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.
Keywords:
feedstuff for fish, exstrusion, lipid fractionReferences
Anderson J. S., Sunderland R., 2002. Effect of extruder moisture and dryer processing temperature on vitamin C and E and astaxanthin stability. Aquaculture, 207, 137–149.
BN-89/8186-01 Tłuszcze zwierzce topione techniczne i paszowe.
Cai X., Luo L., Xue M., Wu X., Zhan W., 2005. Growth performance, body composition and phosphorus availability of juvenile grass carp (Ctenopharyngodon idellus) as affected by diet processing and replacement of fishmeal by detoxified castor bean meal. Aquaculture Nutrition, 11, 293–299.
Coelho M., 1996. Stability of vitamins affected by feed processing. Feedstuffs, July 29, 9–14.
Kaushik S., 2007. The appeal of extruded feeds in aquaculture. Feedtech, 11 (4), 12–13.
Mościcki L., 2000. Technika ekstruzji w przetwórstwie rolno-spożywczym. Przegląd Zboż.-Młyn. Wyd. spec. 18–20.
Naumann C., Bessler R., 1976. Die chemische Untersuchung von Futtermitteln, Band. III Veralg. J. Neumann – Neudamm. Berlin, Basel, Vienn.
Sagan A., 2002. Wpływ procesów ekstruzji na stabilność witamin lipofilnych w produktach paszowych. Biul. Nauk. Przem. Pasz., XLI, 1/4, 71–79.
Akademia Rolnicza w Lublinie
Akademia Rolnicza w Lublinie
License
Articles are made available under the CC BY-NC-ND 4.0 (recognition by authorship, non-commercial use, no dependent works).
The author signs a statement on the originality of the work and the contribution of individuals.
Submission of the paper implies that it has not been published previously, that it is not under consideration for publication elsewhere.
