ORIGINAL PAPER
The influence of expansion control device used during production of different extruded sea bass feeds on pellets quality
A. Kop 1
,
 
 
 
More details
Hide details
1
Ege University, Faculty of Fisheries, Department of Aquaculture, TR-35100 Izmir, Turkey
 
 
Publication date: 2017-06-14
 
 
Corresponding author
A. Kop   

Ege University, Faculty of Fisheries, Department of Aquaculture, TR-35100 Izmir, Turkey
 
 
J. Anim. Feed Sci. 2017;26(2):165-171
 
KEYWORDS
TOPICS
ABSTRACT
In this study, the effects of expansion control devices (ECD) used in the production of extruded fish feed pellets were investigated. Five types of experimental sea bass feed with different pellets diameter (3, 4, 5, 6 and 9 mm for S3, S4, S5, S6 and S9, respectively) based on commercial formulations (lower total vegetable ingredients but higher starch and protein amount in S3 feed) were produced without or with the usage of ECD during extrusion process. The pellets quality was compared based on: pellets diameter size, pellet hardness, pellet durability, sink rate, after-extruder density, after-cooler density, moisture, loss quantity measurements and physical appearance. The obtained results showed that the pellets produced with ECD had lower diameters except for S3 feeds. The sink rate, and after-extruder and after-cooler densities were higher, and loss quantity was reduced in pellets produced with ECD regardless pellets size. There were less dusty and cracked pellets in feeds produced with ECD. It can be concluded that the ECD could be successfully used in the production of extruded fish pellets contributing to lower production costs.
 
REFERENCES (39)
1.
Aguilera J.M., Stanley D.W. 1999. Microstructural Principles of Food Processing and Engineering. 2nd Edition. Aspen Publishers, Inc. Gaithersburg, MD (USA).
 
2.
Arhaliass A., Legrand J., Vauchel P., Fodil-Pacha F., Lamer T., Bouvier J.-M., 2009. The effect of wheat and maize flours properties on the expansion mechanism during extrusion cooking. Food Bioprocess Technol. 2, 186–193, https://doi.org/10.1007/s11947....
 
3.
Breen M.D., Seyam A.A., Banasik D.J., 1977. The effect of mill by-products and soy protein on the physical characteristics of expanded snack foods. Cereal Chem. 54, 728–736.
 
4.
Bergot F., Breque I., 1983. Digestibility of starch by rainbow trout: Effects of the physical state of starch and of the intake level. Aquaculture 34, 203–212, https://doi.org/10.1016/0044-8....
 
5.
Cavalcanti W.B., Behnke K.C., 2005. Effect of composition of feed model system on pellet quality: a mixture experimental approach. I. Cereal Chem. 82, 455–461, https://doi.org/10.1094/CC-82-....
 
6.
Chang Y.K., El-Dash A.A., 2003. Effects of acid concentration and extrusion variables on some physical characteristics and energy requirements of cassava starch. Braz. J. Chem. Eng. 20, 129–137, https://doi.org/10.1590/S01046....
 
7.
Chen Y.-S., Beveridge M.C.M., Telfer T.C., 1999. Physical characteristics of commercial pelleted Atlantic salmon feeds and consideration of implications for modeling of waste dispersion through sedimentation. Aquac. Int. 7, 89–100, https://doi.org/10.1023/A:1009....
 
8.
Chinnaswamy R., Hanna M.A., 1988. Relationship between amylose content and extrusion-expansion properties of corn starches. Cereal Chem. 65, 138–143.
 
9.
Faubion J.M., Hoseney R.C., Seib P.A., 1982. Functionality of grain components in extrusion. Cereal Foods World 27, 212–216.
 
10.
Glencross B., Hawkins W., 2007. Feed grains, aquafeeds and extrusion. In: B.D. Glencross (Editor). Proceedings of a workshop: Harvesting the Benefits of Grain in Aquaculture Feeds. Fisheries Occasional Publications No. 41. Department of Fisheries. Fremantle (Western Australia), pp. 75–81.
 
11.
Hansen J.Ø., Storebakken T., 2007. Effects of dietary cellulose level on pellet quality and nutrient digestibilities in rainbow trout (Oncorhynchus mykiss). Aquaculture 272, 458–465, https://doi.org/10.1016/j.aqua....
 
12.
Hardy R.W., Barrows F.T., 2002. Diet formulation and manufacture. In: J.E. Halver, R.W. Hardy (Editors). Fish Nutrition. Academic Press. San Diego, CA (USA), pp. 505–600.
 
13.
Huber G., 2001. Snack foods from cooking extruders. In: E. Lusas, L. Rooney (Editors). Snack Foods Processing. Technomic Publishing, Lancaster, PA (USA), pp. 315–368.
 
14.
Jeong K.-S., Takeuchi T., Watanabe T., 1991, Improvement of nutritional quality of carbohydrate ingredients by extrusion process in diets of red sea bream. Nippon Suisan Gakkaishi 57, 1543–1549, https://doi.org/10.2331/suisan....
 
15.
Kaushik S.J., Cravedi J.P., Lalles J.P., Sumpter J., Fauconneau B., Laroche M., 1995. Partial or total replacement of fish meal by soybean protein on growth, protein utilization, potential estrogenic or antigenic effects, cholesterolemia and flesh quality in rainbow trout, Oncorhynchus mykiss. Aquaculture 133, 257–274, https://doi.org/10.1016/0044-8....
 
16.
Kissil G.W., Lupatsch I., Higgs D.A., Hardy R.W., 2000. Dietary substitution of soy and rapeseed protein concentrates for fish meal, and their effects on growth and nutrient utilization in gilthead seabream Sparus aurata L. Aquac. Res. 31, 595–601, https://doi.org/10.1046/j.1365....
 
17.
Lai L.S., Kokini J.L., 1991. Physicochemical changes and rheological properties of starch during extrusion (a review). Biotechnol. Prog. 7, 251–266, https://doi.org/10.1021/bp0000....
 
18.
Launay B., Lisch J.M., 1983. Twin-screw extrusion cooking of starches: Flow behavior of starch pastes, expansion and mechanical properties of extrudates. J. Food Eng. 2, 259-280, https://doi.org/10.1016/0260-8....
 
19.
Lindley N., 2005. Density control in extruded aquaculture feeds. ASA Aquaculture Workshop. Izmir (Turkey), pp. 44.
 
20.
Lucht W.H., 2001. The importance of product density in the production of fish feed. Feedtech (Germany) 5, 31–33.
 
21.
Melcion J.-P., van der Poel A.F.B., 1993, Process technology and antinutritional factors: principles, adequacy and process optimization. In: A.F.B. van der Poel, J. Huisman, H.S. Saini (Editors). Recent Advances of Research in Antinutritional Factors in Legume Seeds. Pudoc Wageningen. Wageningen (the Netherlands), pp. 419–434.
 
22.
Meuser F., Lengerich B.V., Köhler F., 1982. Einfluß der Extrusionsparameter auf funktionelle Eigenschaften von Weizenstärke (The influence of extrusion parameters on the functional properties of wheat starch) (in German). Starch/Stärke 34, 366–372, https://doi.org/10.1002/star.1....
 
23.
Murray S.M., Flickinger E.A., Patil A.R., Merchen N.R., Brent J.L., Fahey G.C., 2001. In vitro fermentation characteristics of native and processed cereal grains and potato starch using ileal chyme from dogs. J. Anim. Sci. 79, 435–444, https://doi.org/10.2527/2001.7....
 
24.
Noel T.R., Ring S.G., Whittam W.A., 1990. Glass transitions in low-moisture foods. Trends Food Sci. Technol. 1, 62–67, https://doi.org/10.1016/0924-2....
 
25.
Obaldo L.G., Dominy W.G., Terpstra J., Cody J., Behnke K.C., 1998. Does Size Matter? Aqua Feed Jan.-Feb., 29–32.
 
26.
Onwulata C.I., Konstance R.P., Smith P.W., Holsinger V.H., 2001. Co-extrusion of dietary fiber and milk proteins in expanded corn products. LWT – Food Sci. Technol. 34, 424–429, https://doi.org/10.1006/fstl.2....
 
27.
Owusu-Ansah J., van de Voort F.R., Stanley D.W., 1983. Physicochemical changes in cornstarch as a function of extrusion variables. Cereal Chem. 60, 319–324.
 
28.
Pérez-Navarrete C., González R., Chel-Guerrero L., Betancur-Ancona D., 2006. Effect of extrusion on nutritional quality of maize and Lima bean flour blends. J. Sci. Food Agric. 86, 2477–2484, https://doi.org/10.1002/jsfa.2....
 
29.
Refstie S., Storebakken T., Baeverfjord G., Roem A.J., 2001. Longterm protein and lipid growth of Atlantic salmon (Salmo salar) fed diets with partial replacement of fish by soy protein products at medium or high lipid level. Aquaculture 193, 91–106, https://doi.org/10.1016/S0044-....
 
30.
Robaina L., Izquierdo M.S., Moyano F.J., Socorro J., Vergara J.M., Montero D., Fernández-Palacios H., 1995. Soybean and lupin meals as protein sources in diets for gilthead seabream (Sparus aurata): nutritional and histological implications. Aquaculture 130, 219–233, https://doi.org/10.1016/0044-8....
 
31.
Rokey G., Plattner B., 2004. Extrusion and other terminal agglomeration technologies. In: Feed Pelleting Reference Guide. WATT Global Media and Kansas State University (USA), available at: http://baltivet.com/files/1214....
 
32.
Rokey G. J., Plattner B., De Souza E.M., 2010. Feed extrusion process description. R. Bras. Zootec. 39, 510–518.
 
33.
Rosentrater K.A., Muthukumarappan K., Kannadhason S., 2009. Effects of ingredients and extrusion parameters on properties of aquafeeds containing DDGS and corn starch. J. Aquac. Feed Sci. Nutr. 1, 44–60.
 
34.
Rout R.K., Bandyopadhyay S., 1999. A comparative study of shrimp feed pellets processed through cooking extruder and meat mincer, Aquac. Eng. 19, 71–79, https://doi.org/10.1016/S0144-....
 
35.
Sørensen M., 2007. Ingredient formulation and extrusion processing parameters interferes with nutritional and physical quality of aqua feeds. Feed Technol. Update 2, 17–20, available at: http://www.aquafeed.com/newsle....
 
36.
Sørensen M., Stjepanovic N., Romarheim O.H., Krekling T., Storebakken T., 2009. Soybean meal improves the physical quality of extruded fish feed. Anim. Feed Sci. Technol. 149, 149–161, https://doi.org/10.1016/j.anif....
 
37.
Thomas M., van der Poel A.F.B., 1996. Physical quality of pelleted animal feed 1. Criteria for pellet quality. Anim. Feed Sci. Technol. 61, 89–112, https://doi.org/10.1016/0377-8....
 
38.
Winowiski T.S., 1995. Pellet quality in animal feeds. American Soybean Association Technical Bulletin (MITA (P) NO. 195/11/95 (Vol. FT21-1995)). Available at: http://www.adiveter.com/ftp_pu....
 
39.
Wood J.F., 1987. The functional properties of feed raw materials and their effect on the production and quality of feed pellets. Anim. Feed Sci. Technol. 18, 1–17, https://doi.org/10.1016/0377-8....
 
ISSN:1230-1388
Journals System - logo
Scroll to top