Author/Authors :
Rodriguez-Miranda، J. نويسنده Division de Estudios de Posgrado e Investigacion, Instituto Tecnologico de Durango. Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya, Mexico. , , Delgado-Licon ، E. نويسنده Division de Estudios de Posgrado e Investigacion, Instituto Tecnologico de Durango. Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya, Mexico. , , Hernandez-Santos ، B. نويسنده Division de Estudios de Posgrado e Investigacion, Instituto Tecnologico de Durango. Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya, Mexico. , , Medrano-Roldan ، H. نويسنده Division de Estudios de Posgrado e Investigacion, Instituto Tecnologico de Durango. Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya, Mexico. , , Aguilar-Palazuelos ، E. نويسنده Universidad Autonoma de Sinaloa, Maestria en Ciencia y Tecnologia de Alimentos, Josefa O. de Dominguez, Ciudad Universitaria, 80040 Culiacan, Mexico. , , Navarro-Cortez ، R. O. نويسنده Division de Estudios de Posgrado e Investigacion, Instituto Tecnologico de Durango. Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya, Mexico. , , Gomez-Aldapa ، C. A. نويسنده Centro de Investigaciones Quimicas, ICBI–UAEH, Carretera. Pachuca-Tulancingo Km 4.5, 42184 Mineral de la Reforma, Hidalgo, Mexico. , , CASTRO-ROSAS، J. نويسنده ,
Abstract :
Agglutinating compounds are commonly used to improve the physical quality of aquafeeds. An evaluation was done of the effect of the agglutinating compound sodium alginate on the functional properties of aquaculture fish feed produced by extrusion. Meals containing one of four sodium alginate concentrations (0, 0.5, 1.5 and 2%) were extruded in a simple-screw extruder at 120 °C, 20% moisture content and a 1:1 compression ratio, extruding each treatment in duplicate. Expansion index values ranged from 1.11 to 1.12 with no differences (P > 0.05) between the diets containing sodium alginate. In contrast, the different sodium alginate levels had positive (P < 0.05) effects on water absorption index values (2.24 to 2.79 g/g), water solubility index values (10 to 12.94%), sinking velocity (6 to 8.56 cm/s) and hardness (1.98 to 3.31 N). Maximum hardness (3.31 N) was produced in the 2% sodium alginate diet. The highest sodium alginate level tested (2%) had the most appropriate physical and functional properties for an extruded fish meal-based (62%) aquaculture fish feed.
