Optimization of the Extrusion Process Temperature and Moisture Content on the Functional Properties and in vitro Digestibility of Bovine Cattle Feed Made out of Waste Bean Flour
Journal Title: Journal of Animal Science Advances - Year 2011, Vol 1, Issue 2
Abstract
The main purpose of this research was to evaluate and optimize the effect of the extrusion temperature and moisture content on the functional properties of a bovine cattle feed made out of waste bean flour. In order to do so the methodology of response surface with a central composed design with star points was used, in which the independent variables were the temperature of extrusion and the moisture content; the response variables evaluated were the expansion index, bulk density, hardness, water absorption index, water solubility index and In Vitro digestibility. The diets were extruded on a simple screw extruder. On the statistical analysis of the most important response variables that influence the ruminal digestibility of the elaborated feed are water absorption index (WAI) and water solubility index (WSI), they presented a non-significant quadratic model and a significant model (0.5428 and 0.0202, respectively). In these models, it was observed that the linear term of the extrusion temperature was not significant in both cases, while for the WSI, the moisture content on its linear term did show a significant effect on the whole model on this response variable. In the WSI case, it was observed that the quadratic term of the temperature and its interaction with the moisture content presented a statistically significant effect. Under the experimental design evaluated it is concluded that it is possible to elaborate an extruded feed for bovine cattle with high values of solubility.Temperature and moisture content showed significative effect (p < 0.05) on WAI, WSI and BD.
Authors and Affiliations
D. Reyes-Jáquez , J. Vargas-Rodríguez , E. Delgado-Licon, E. E. Araiza-Rosales , I. Andrade-González , A. Solís-Soto , H. Medrano-Roldan
Keywords
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