Effect of extrusion on nutritional composition of feed containing mussel meat: experimental study results

Pakhomov, V.; Braginets, S.; Bakhchevnikov, O.; Rudoy, D.

Авторы: Pakhomov V., Braginets S., Bakhchevnikov O., Rudoy D.
Журнал: Engineering for Rural Development
Том: 19
Год издания: 2020
Первая страница: 306
Последняя страница: 312
DOI: 10.22616/erdev.2020.19.tf073
Аннотация: For the Baltic Sea countries edible mussel meat (Mytilus edulis L.) is a promising type of protein raw material for feed. The purpose of the study was to experimentally verify the possibility of feed mixture extrusion, including grain crops and mussel meat, and to determine rational parameters of the extrusion process. On a single screw extruder, at various temperatures, there was extruded a feed mixture containing ground wheat grain and mussel meat (10, 12.5 and 15 % by weight); and there was identified the amino acid percentage in the finished extrudate by capillary electrophoresis. According to the study results, it has been found that a feed mixture consisting of wheat grain and mussel meat could be successfully extruded at a temperature of 120-135 ºC. Mussel meat added to wheat grain significantly increased the protein percentage in the finished feed. The increase of extrusion temperature resulted in a decrease of the amino acid percentage in the finished extrudate. The change of the mussel meat percentage in the feed mixture has virtually no effect on the dependence of the amino acid percentage in the extrudate on the extrusion temperature and the process. The amino acid percentage in the extruded feed at increasing temperature decreased with an accelerated velocity, regardless of mussel meat percentage in the feed mixture. A rational temperature range has been identified for feed mixture extrusion from wheat grain and mussel meat, it was 120-125 ºC. The extrusion of mussel meat mixed with grain crops is considered to be a promising direction to improve the production of feed for fish and farm animals.
Добавил в систему: Бахчевников Олег Николаевич

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Effect of extrusion on nutritional composition of feed containing mussel meat: experimental study resultsстатья

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